Pomegranate and pink champagne jelly

(Makes about 5 x 200 g jars)

This prettily coloured jelly makes excellent presents. It is delicious on ice-cream or served with pancakes or waffles. You can also use it as a glaze for fruit tarts.

500 ml freshly squeezed pomegranate juice
750 g sugar, mixed with four to five teaspoons powdered pectin
250 ml rosé champagne or other pink sparkling wine
2 teaspoons lemon juice

Put the pomegranate juice in a non-reactive saucepan and stir in the sugar. Simmer gently until the sugar has dissolved then add the champagne and lemon juice, bring to the boil and continue to boil until setting point is reached.

Remove the pan from the heat, and skim and discard any foam from the surface. Pour the jelly into hot, sterilised jars, cover and label. Store in a cool place and use within three months.