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Champagne Jelly

  • 3 c. sugar
  • 2 c. pink champagne
  • 1 (3 oz.) pkg. liquid pectin
     
 
Mix sugar and champagne in large pan. Stir over medium heat until sugar dissolves. (Do not boil.) Remove from heat and stir in liquid pectin. Pour into 8 ounce jelly jars and seal with lids. Keep in refrigerator.
 





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