Champagne Jelly
By MJH
Rate this recipe
4.5/5
(11 Votes)
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Ingredients
- 1/4 (750 milliliter) bottle dry champagne
- 1 cup sugar
- 1-1/2 teaspoons vinegar
- 1/4 (2 ounce) package dry pectin
Details
Cooking time 35mins
Adapted from allrecipes.com
Preparation
Step 1
Sterilize half-pint jars.
Set aside.
Pour the champagne into a large pot, and stir in sugar and vinegar.
Bring to a full rolling boil, and stir in the pectin.
Boil hard for one minute while stirring vigorously.
Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
Wipe rims with a clean dry cloth, and seal with lids.
Allow to cool to room temperature, then refrigerate.
The jelly may take a few days to set.
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