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Champagne Blush Jelly

Print Makes about 6 (8 oz) half pints
This elegant champagne jelly combines the crisp flavor of raspberry with the sparkle of champagne. It goes wonderfully with scones and muffins.

Level of Ease:

Easy

Preserving Method:

Waterbath Canning

You Will Need:

  • 3 cups bottled raspberry juice
  • 1/4 cup lemon juice
  • 3 Tbsp Ball® RealFruit™ Classic Pectin
  • 4 cups sugar
  • 1-1/4 cups champagne
  • 6 (8 oz) half pint glass preserving jars with lids and bands

Directions:

  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 can not 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 champagne jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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