Champagne Jelly recipe

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Ingredients

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

Nutrition Info

92.9 calories
carbohydrate: 20.5 g
cholesterol: : -
fat: : -
fiber: : -
protein: : -
saturatedFat: : -
servingSize: -
sodium: 0.9 mg
sugar: 20.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 (8 ounce) jars

Recipe Note

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

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