Instructions: Place champagne, lemon juice, and powdered pectin in heavy saucepan over high heat. Cook, stirring constantly, until mixture comes to a boil.

Immediately add sugar. Cook, stirring constantly, until mixture reaches a full, rolling boil. Immediately remove from heat, skim off foam with metal spoon, and pour into hot sterilized jars. Vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).

Notes: A wonderful bite to spread on tea breads, scones, or biscuits.

A superb coating on white or pound cake, to be covered with a bittersweet chocolate glaze. Or try it as a glaze on broiled fruits for a brunch treat.

(My notes: this would be a good substitute for the apple jelly called for as a glaze on fruit tarts & other fruit desserts. Try Domaine Ste-Michelle for the champagne-method sparkling wine-at about $6/750 ml bottle its a real bargain-and wonderful to drink as well).

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