Champagne Jelly Recipe - Allrecipes.com
Champagne Jelly Recipe
  • READY IN 35 mins

Champagne Jelly

Recipe by  

"Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres."

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Original recipe makes 5 (8 ounce) jars Change Servings

Directions

  1. Sterilize 5 half-pint jars. Set aside.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 mins
  • READY IN 35 mins
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Reviews More Reviews

Dec 26, 2007

Very easy to make, turned out well, tasted wonderful. I used a decent quality sparkling wine and the jelly was very flavorful. I've used this jelly with crepes, lamb, scones and on toast. Very versitile. I was confused by the one reviewer who said that the directions were confusing. There was no mention of water in the ingredient list because there is NO water in this recipe. Also, it does say in the directions when to add the sugar.

 
Oct 31, 2005

Turned out wonderful, but there are some mistakes in the directions which I figured out before I started. Directions say stir in water - no amt. listed on ingredients. Directions do not say when to add sugar. What it should read is stir in sugar and pectin. Makes a wonderful gift basket item!

 

4 Ratings

Oct 05, 2011

This sounds good but does anyone know how this would turn out if you processed the jelly in a water bath canner so that it doesn't have to be refrigerated? Would this ruin the champagne flavor?

 
Jan 02, 2014

I made up three different batches of this jelly and could not get any of them to jell. I used a candy thermometer and got it up to 220 degrees. after that failed I did the same thing and doubled the pectin. It still didn't jell.

 

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Nutrition

  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • 0%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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