Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk (1 3/4-oz) powdered pectin 3 c Champagne or dry white wine
3/4 c Water 4 c Sugar

Thoroughly mix pectin and water in large saucepan. Bring to boil over
high heat and boil 1 minute, stirring constantly. Reduce heat to
medium and immediately add champagne and sugar. Keep mixture just
below boiling and stir until sugar is dissolved, about 5 minutes.
Remove from heat. Skim off foam with metal spoon if necessary. Pour
quickly into hot sterilized half-pint jars. Seal at once with
1/8-inch hot paraffin or canning lids.

Serve with poultry or meat.

Makes about 6 half-pints

(C) 1992 The Los Angeles Times

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