It's jam and jelly season!!
Last weekend Mountain Man's mother's friends were kind enough to throw us not one, but two showers.
Mama Mountain Man wanted to do something nice for all the hosts and so I offered to make some jelly to go along with a few other goodies in a gift basket.
As I sat down at my kitchen table brainstorming ideas for new flavor creations, my mind kept wandering to the bottle of champagne left over from the Raspberry Cupcakes I made recently.
With an idea in mind, I hopped on the internet and found exactly what I was looking for.
After looking over a few different recipes, I took the artistic liberty to change some things up a bit and came up with this...
Pomegranate Champagne Jelly
Fills 12 6 oz jars
3 1/2 cups dry champagne (I used Andre- nothing but the best!)
1 cup pomegranate juice
juice from 1 lemon
3 1/4 cups sugar
1 package of low-sugar pectin
Make sure to run your new jars through the dishwasher and let them completely dry before using them for canning.
Fill a small pot with water, add lids, and heat on low as you make your jelly.
Mix 1/4 cup of sugar and pectin in a small bowl and set aside.
Combine pomegranate juice, champagne and lemon juice in a large pot and bring to a boil.
Add 3 cups of sugar and return to boil.
Immediately stir in sugar/pectin mix and return to a rolling boil for 1 minute.
To test for readiness dip a metal spoon in mixture and place in fridge- if the mixture congeals after a few seconds you're ready to go.
Pour hot mixture into jars, making sure not to go all the way up to the top.
Remove warmed lids from water, pat dry and place on top of filled jars. Screw second part of lid to secure.
Place filled and secured jars in a safe place and start listening to those little guys pop.
Let sit at least one night before using.