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5 (1-cup) jars or 80 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
Prepare as directed, using champagne, pink champagne, rose wine or Sangria.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Not only is this a good jelly to put onto crackers and cream cheese or bagels and cream cheese, it makes a great basting for baked, broiled, or bbq Chicken. I have made it for years and have never had a bad batch yet. The fact that the alcohol boils off is a benefit.
I was delightfully surprised at how good this jelly is. The sugar mellows out the wine taste....or is it that the alcohol cooks off in the boil process? I will do this again, and I'll experement with some more costly wines or champanges just to see how those turn out. The color light pink is pretty too. A great recipe, elegant to serve at brunch.
The flavor of the wine becomes stronger over time, but never too strong. Great on English muffins. I know jelly recipes say not to double but I have successfully made a double batch of this jelly twice.