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Champagne Jelly

 Champagne Jelly
When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it’s made with just pink champagne, sugar and fruit pectin.
24 ServingsPrep: 15 min. Process: 10 min.


  • 3 cups sugar
  • 2 cups pink Champagne
  • 1 pouch (3 ounces) liquid fruit pectin


  • In a Dutch oven, combine sugar and Champagne. Bring to a full rolling
  • boil over high heat, stirring often. Stir in pectin. Boil for 1
  • minute, stirring constantly.
  • Remove from the heat; skim off foam if necessary. Carefully ladle hot
  • mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe
  • rims. Center lids on jars; screw on bands until fingertip tight.
  • Place the jars into canner with simmering water, ensuring that they
  • are completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool. Yield: about 3 half-pints.