Directions:
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- 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.
- Ladle hot into hot jars leaving 1 /4 inch. Wipe rim. Center lid on jar. Apply band until it's fingertip tight.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.45 Kcal (1283 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.79mg | 0% | |
| Potassium | 153.9mg | 3% | |
| Total Carbs | 71.47g | 24% | |
| Sugars | 68.27g | 273% | |
| Dietary Fiber | 0.07g | 0% | |
| Vitamin C | 5.6mg | 9% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 155.67 Kcal (652 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.94mg | 0% | |
| Potassium | 78.18mg | 3% | |
| Total Carbs | 36.31g | 24% | |
| Sugars | 34.68g | 273% | |
| Dietary Fiber | 0.04g | 0% | |
| Vitamin C | 2.9mg | 9% | |
| Calcium | 6.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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