4 1/2 c. sugar
1/4 tsp. baking soda
3/4 c. water
1 (2 oz.) pkg. powdered pectin
2 1/2 c. inexpensive champagne

Put water and baking soda in a 6 to 8 quart kettle. Stir in pectin. Bring to a boil over high heat, stirring constantly. Pour on champagne. Bring back to a boil, stirring constantly and scraping sides of pan. Add sugar all at once and stir well. Bring to a full rolling boil (one that cannot be stirred down) and boil hard exactly 2 minutes. Remove from heat and skim foam. Pour into 5 (8 ounce) glasses.