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Champagne Jelly

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Rate this recipe 4.5/5 (11 Votes)
Champagne Jelly 1 Picture

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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