Wednesday, December 22, 2010

Champane Berry Jelly...

I was saving the best for #3  Anyone who gets this as a gift will definitely have a Merry Christmas!
I always save a little jar for myself to test and I can't even tell you in words how absolutely incredible this tasted. So come on get the water bather out of the closet and make this. You still have time. Oh, and a bonus, even with doubling this recipe there was just enough champagne left for me to enjoy a glass while I waited for my ten minutes...

This was super fun and easy to make.
I doubled my recipe to get 12 half pints.
 The recipe calls for 3 cups bottled raspberry juice, I couldn't find any so I used 100% natural mixed berry juice. 1/4 cup lemon juice. One package powdered pectin, 4 cups sugar 11/4 cups champagne.
All you do is pour the lemon juice and berry juice in a large stock pot, stir in pectin and bring to a boil.

Add your sugar, stirring til dissolved. Return to a rolling boil. Boil hard one min.
Stir, stir and keep stirring. Remove from heat:)

Now just add your champagne. Skim foam of the top if need be.

Ladle jelly into hot sterile jars, leaving 1/4 inch head space. Adjust 2 piece caps. Process in 10 min water bath.
( I have said before I love Ball Blue Book, if your new to canning I recommend grabbing a copy. It has all the directions and safety guidelines you'll need. I feel like I'm canning my way straight through this book and I'm loving every min of it)

I hope everyone has a wonderful Christmas spending time with their loved ones. Have a safe and happy new year!
Happy canning!!

1 comment:

  1. You done and did it again with your fantastic beauties. Keep them coming:)