---------- Recipe via Meal-Master (tm) v8.02
  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