Champagne Jelly

Directions

1. 1
   Combine sugar and champagne in large Dutch oven.
2. 2
   Cook over medium heat, stirring until sugar dissolves (do not boil).
3. 3
   Remove from heat; stir in liquid pectin.
4. 4
   Skim off foam with metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace; wipe jar rims.
5. 5
   Cover at once with metal lids and bands.
6. 6
   Process in boiling water bath 5 minutes.
7. 7
   Let stand 8 hours.
8. 8
   This jelly makes a nice party favor or gift.
9. 9
   Yield:
10. 10
    5 half pints.