1 3/4 c. champagne wine
3 c. sugar
1/2 bottle liquid fruit pectin

In 3-quart casserole stir together champagne and sugar. Cover. Place in microwave oven and cook at HIGH 8 to 10 minutes, stirring after 4 minutes until mixture begins to boil. Then, time for 1 minute more of boiling. Stir.

Gradually stir pectin into hot mixture, mixing well. Ladle into prepared glasses. Seal.

Makes about 4 cups.

Note: other wines such as red, rose, burgundy, port and white may be used in this recipe.