4 c. sugar
1 3/4 oz. pkg. powdered pectin
3/4 c. water
3 c. champagne or chablis

Measure sugar and set aside. 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 wine and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off and stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into glasses. Cover at once with 1/8 inch hot paraffin. Serve with poultry or meat. Makes 5 to 6 medium glasses.