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Champagne Jelly Recipe

Champagne Jelly Recipe

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.
TOTAL TIME: Prep: 15 min. Process: 10 min. YIELD:24 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.