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Microwave Pink Champagne Jelly

Susan Lawrence’s Microwave Pink Champagne Jelly entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Ingredients

  • 1 1/2 cup Sue Bee® Honey
  • 1 1/2 Cups granulated sugar
  • 1 3/4 Cups pink champagne
  • 1/2 bottle liquid pectin

Directions

  • Stir together Sue Bee® honey, sugar and champagne in a 3 quart glass casserole dish.
  • Cover with lid and microwave on high for 4 minutes. Remove the cover, stir mixture, replace the cover and cook another 4 minutes.
  • When mixture comes to a boil, stir again and microwave one more minute.
  • Slowly add the fruit pectin while vigorously stirring until pectin is completely dissolved.
  • Ladle mixture into heated sterilized jars and process for 10 minutes using the hot water bath method OR you can freeze the jelly using freezer canning jars.
  • Makes 4 eight ounce jars of jelly.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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