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Champagne Jelly

By: GONEZAP

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

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
5 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 (8 ounce) jars

Ingredients

1 (750 milliliter) bottle dry champagne
4 cups sugar
2 tablespoons vinegar
1 (2 ounce) package dry pectin

Directions

Sterilize 5 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.