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How To make Champagne Jelly

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1 pk (1 3/4-oz) powdered pectin
3/4 c Water
3 c Champagne or dry white wine
4 c Sugar
Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids. Serve with poultry or meat. Makes about 6 half-pints

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Justin Chapple, Food & Wine's Culinary Director, is back with a Mad Genius tip just in time for New Year's Eve. Watch as Justin turns champagne into jellies for the ultimate dessert.

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How To Make Champagne Jellies For New Year's Eve | Mad Genius

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