CHAMPAGNE BLUSH JELLY
(makes about 3 litres)
1,250 kg frozen raspberries
1 cup water
¼ cup lemon juice
1 package-powder pectin (3 1/2 tbsp)
4 cups sugar
1 ¼ cups Champagne
Directions
1. Place frozen raspberries in a large pot and heat on medium for 10 minutes or until all the raspberries have burst open and the pot contains a lot of raspberry juice.
2. Strain the juice and raspberries through a fine mesh strainer or a cheesecloth overnight in the refrigerator. Do not push the raspberries through the strainer because your jelly will be cloudy if you do. The resulting puree can be refrozen into popsicles like I did with these strawberry scraps.
3. Measure 2 cups of raspberry juice, one cup of water, and 1/4 cup lemon juice in a large saucepot.
4. Stir in powder pectin.
5. Bring to a boil, stirring frequently.
6. Add sugar and stir until dissolved.
7. Return to rolling boil. Boil hard 1 minute, stirring constantly.
8. Remove from heat. Stir in champagne. Skim foam if necessary.
9. Ladle hot jelly into hot jars, leaving 5mm head space.
10. Adjust two-piece caps.
11. Process 10 minutes in a boiling water canner.
Source: creatingnirvana
(makes about 3 litres)
1,250 kg frozen raspberries
1 cup water
¼ cup lemon juice
1 package-powder pectin (3 1/2 tbsp)
4 cups sugar
1 ¼ cups Champagne
Directions
1. Place frozen raspberries in a large pot and heat on medium for 10 minutes or until all the raspberries have burst open and the pot contains a lot of raspberry juice.
2. Strain the juice and raspberries through a fine mesh strainer or a cheesecloth overnight in the refrigerator. Do not push the raspberries through the strainer because your jelly will be cloudy if you do. The resulting puree can be refrozen into popsicles like I did with these strawberry scraps.
3. Measure 2 cups of raspberry juice, one cup of water, and 1/4 cup lemon juice in a large saucepot.
4. Stir in powder pectin.
5. Bring to a boil, stirring frequently.
6. Add sugar and stir until dissolved.
7. Return to rolling boil. Boil hard 1 minute, stirring constantly.
8. Remove from heat. Stir in champagne. Skim foam if necessary.
9. Ladle hot jelly into hot jars, leaving 5mm head space.
10. Adjust two-piece caps.
11. Process 10 minutes in a boiling water canner.
Source: creatingnirvana