Champagne and Grape Jelly

In our jewel-toned jelly, grapes and champagne form a natural team. Great tasting on toast, it's also dressy enough to star on an hors d'oeuvres platter along with sharp cheese, crisp crackers and seasonal fruit like fresh figs.

INGREDIENTS
1 bottle champagne
2 cups white grape juice
11 cups sugar
2 teaspoons unsalted butter
4 tablespoons lime juice
2 pouches liquid fruit pectin (3/4 cup)
1 1/2 cups red grape juice
Zest of 1 lime

PREPARATION
1. Make the champagne jelly: Combine 2 cups champagne, white grape juice, and 7 cups sugar in a large saucepan over high heat. Bring to a rolling boil and add 1 teaspoon butter, 2 tablespoons lime juice, and 1 pouch pectin. Boil for exactly 1 minute and remove from heat. Sterilize ten 1/2-pint jars. Ladle the hot mixture into the hot jars so that each jar is half full. Cover until set - 2 to 12 hours.

2. Make the grape jelly: Combine remaining champagne, sugar, lime juice, red grape juice, and zest in a large saucepan over high heat. Bring to a boil and stir in the remaining butter and pectin and cook for exactly 1 minute. Carefully pour over the top of the champagne jelly, leaving 1/4 inch headspace. Securely cap each jar and process using the boiling-water canning method (see Related Links) for 5 minutes. Store in a cool, dark pantry for up to 1 year.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 63
Total Fat: 1 g
Saturated Fat: g
Cholesterol: 1 mg
Sodium: 2 mg
Carbohydrates: 15 g
Fiber: g
Protein: g

Originally published in Country Living.

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