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

Microwave Pink Champagne Jelly
  1. 1 1/2 cup Sue BeeĀ® Honey
  2. 1 1/2 Cups granulated sugar
  3. 1 3/4 Cups pink champagne
  4. 1/2 bottle liquid pectin
  1. Stir together Sue Bee Honey, sugar and champagne in a 3 quart glass casserole dish.
  2. Cover with lid and microwave on high for 4 minutes. Remove the cover, stir mixture, replace the cover and cook another 4 minutes.
  3. When mixture comes to a boil, stir again and microwave one more minute.
  4. Slowly add the fruit pectin while vigorously stirring until pectin is completely dissolved.
  5. 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.
  6. Makes 4 eight ounce jars of jelly.
Sue Bee Honey