Champagne Blush Jelly

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and 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.