Champagne Blush Jelly

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 3 cups raspberry juice
• 1/4 cup lemon juice
• 1 (1 3/4 ounce) package pectin
• 4 cups sugar
• 1 1/4 cups champagne

Recipe

• 1 prepare boiling water canner. heat jars and lids in simmering water until ready for use. do not boil. set bands aside.
• 2 combine raspberry juice and lemon juice in a large saucepan. gradually stir in pectin. bring to a boil over high heat, stirring frequently. add sugar and return to a full rolling boil that cannot be stirred down, stirring constantly. boil hard for 1 minute, stirring constantly. remove from heat. stir in champagne. skim off foam if necessary.
• 3 ladle hot into hot jars leaving 1 /4 inch. wipe rim. center lid on jar. apply band until it's fingertip tight.
• 4 process in a boiling boiling water canner for 10 minutes, adjusting for altitude. check lids for seal after 24 hours. lids should not flex up and down when center is pressed.