2 c. champagne (flat champagne is fine pink is prettier)
3 c. sugar
1/2 bottle Certo liquid fruit pectin

Mix the champagne with the sugar in the top of a double boiler. Place over boiling water and stir 3 to 4 minutes until the sugar is dissolved. Remove the pan from the heat and immediately stir in the Certo.

To prevent breakage, warm the wine or champagne glasses; jars, rinsing with hot water, dry and place a metal spoon in each before filling. Pour the jelly over the spoon to within 1/2 inch of the top of the glass/jar. Remove the spoon and seals the jelly with the paraffin, if desired, or simply cover with plastic wrap or lids. Refrigerate until set.

Sealed with paraffin, the jelly will keep for up to 2 months in a cool, dark place. It lasts indefinitely in the refrigerator.