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Nutrition Facts
Serving Size 1 8-oz jars 200g Recipe makes 6 8-oz jars) The following items or measurements are not included below: raspberry juice
Calories 586
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 19mg		0%
Potassium 50mg		1%
Total Carbohydrate 143.0g		47%
	Dietary Fiber 0.8g	3%
	Sugars 133.9g
Protein 0.1g		0%
how is this calculated?

Champagne Blush Jelly

Recipe #297022 | 1 day | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: LaJuneBug
Apr 8, 2008

From Ball website (www.freshpreserving.com).

1
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2
Combine raspberry juice and lemon juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in champagne. Skim off foam if necessary.
3
Ladle hot into hot jars leaving 1 /4 inch. Wipe rim. Center lid on jar. Apply band until it's fingertip tight.
4
Process in a boiling boiling water canner for 10 minutes, adjusting for altitude. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.

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