Categories: Preserves 
      Yield: 1 servings 
  
      1 pk (1 3/4-oz) powdered pectin 
    3/4 c  Water 
      3 c  Champagne or dry white wine 
      4 c  Sugar 
  
  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 champagne and sugar. Keep mixture just below boiling and 
  stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off 
  foam with metal spoon if necessary. Pour quickly into hot sterilized 
  half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids. 
  Serve with poultry or meat. Makes about 6 half-pints