Champagne Jelly

Prepare your canning equipment: Sterilize 5 half-pint jars and their lids in boiling water for 10 minutes. Keep them hot until ready to fill. (Preparation: 20 minutes)

In a large, heavy-bottomed pot, combine the champagne, sugar, and vinegar. Stir well to dissolve the sugar. (5 minutes)

Bring the mixture to a full, rolling boil over high heat, stirring constantly to prevent scorching. (10 minutes)

Once boiling vigorously, quickly stir in the dry pectin, ensuring it's fully incorporated. (2 minutes)

Continue to boil hard for exactly 1 minute, stirring vigorously and constantly. This is crucial for proper setting. (1 minute)

Remove the pot from the heat immediately. Skim off any foam that may have formed on the surface using a metal spoon. (3 minutes)

Carefully ladle the hot jelly into the sterilized jars, leaving approximately 1/2 inch of headspace at the top of each jar. (10 minutes)

Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on the jars and screw on the bands until fingertip-tight. (5 minutes)

Process the jars in a boiling water bath for 10 minutes to ensure a secure seal. (Processing: 20 minutes)

Remove the jars from the water bath and let them cool completely on a wire rack. You should hear a 'pop' as the lids seal. (Cooling: several hours)

Once cooled, check the seals. If a lid flexes when pressed, it is not properly sealed and should be refrigerated. Refrigerate the sealed jars; the jelly will continue to set over the next few days.