Champagne Jelly

Directions

1. 1
   MEASURE champagne into a medium saucepan.
2. 2
   ADD sugar to champagne and mix well.
3. 3
   PLACE saucepan over high heat and stir until mixture comes to a full boil.
4. 4
   IMMEDIATELY stir in liquid fruit pectin.
5. 5
   Bring to a full rolling boil and boil hard 1 minute.
6. 6
   SKIM off foam with a metal spoon and pour quickly into warm, sterilized jars filling up to 1/4 inch from rim.
7. 7
   SEAL while hot with sterilized 2-piece lids with new centres.