Pour room temperature champagne into a container along with Adagio’s Daydream. Cover and let the tea steep in champagne for 30 minutes at room temperature. After 30 minutes, strain tea leaves.

While waiting for the tea to infuse, prepare jelly jars. If you are canning to preserve, thoroughly wash and boil jars in a canning rack. Otherwise, just clean jars and warm them with hot water. When the jelly is poured into the jars, it will be boiling hot, and cold glass will shatter!

Pour tea-infused champagne, liquid fruit pectin, and lemon juice into a large, tall pot. Turn on high heat and whisk until the contents reach a full rolling boil. This will mean that you’ll be able to see bubbling while you are still stirring.

Add sugar. While still whisking constantly, bring the pot to a full rolling boil again. Continue stirring on high heat for 2 minutes after a rolling boil is reached.

Remove from heat. At this point, the bubbles from the champagne should all be settled. If not, skim access bubbles and foam off the top. Carefully ladle jelly into jars. Wipe off any drips around the jars or rim.

If canning, lid jars and place jars back into the canning rack completely submerged in water. Bring water to a boil and boil jars for 10 minutes. Carefully remove jars and check that lids are sealed. If sealed, allow jars to cool and store at room temperature for up to a year. If the jars didn’t seal, store them in refridgerator for one week.

If not canning, jar jelly in warm jars and lid. Cool at room temperature for about an hour. After the jar has cooled, store it in the fridge for one week.

Jelly recipe yields 2 jars of ½ pint (8 oz) jelly jars or one 1 pint (16 oz) jar.