2 cups champagne
1 tsp. lemon juice
1 1/3 packet of powdered pectin
3 c. sugar
1 tsp. orange flavoring
zest of one orange (optional - adds tartness)

Place Champagne, lemon juice and pectin in a heavy bottomed saucepan. Cook over high heat, stirring constantly until the mixture begins to boil. Add the sugar and continue stirring until the mixture reaches a full, rolling boil. Stir in orange zest - if you choose. Remove from heat and skim off any foam. Add orange flavoring, and stir into mixture.

Ladle into jars -- leaving 1/8 inch space at the top of the jar.

Wipe rims clean. Remove air bubbles. Top with lids, and place in a hot water bath. Water must cover jars by one to two inches.

Cover, bring to a boil, and process for 10 minutes.

Remove jars and allow to cool. Check seal by pressing the lid, making sure the lid does not pop back.

If the jelly has not sealed properly, refrigerate and use within two weeks. Otherwise, cool and use within one year.

These make lovely gifts!

Submitted by: Stacy R.