This recipe appears in:Preserved: Champagne Jelly
You don't need to use the fancy French stuff for this recipe—any decent, drinkable sparkling wine will work. Your jelly might look a bit loose at the end of the cooking time, but don't fret. Your jars may need to sit overnight to set properly.
Recipe adapted from Allrecipes.com
- 4 cups sugar
- One (750 ml) bottle Champagne or other sparkling wine
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon unsalted butter
- One (1.75 ounce) package regular powdered fruit pectin
Measure the sugar into a large bowl and set aside.
Combine the wine and lemon juice in a large, heavy bottomed pot. Sprinkle the pectin evenly over the Champagne and whisk to combine. Stir in the butter. Bring mixture to a boil over medium-high heat, stirring frequently. Add sugar all at once and whisk to break up any clumps. Stirring constantly, bring the mixture to a full rolling boil. Boil hard for 1 minute.
Remove the pot from the heat and skim any foam from the surface of the jelly with a cold metal spoon. Ladle the hot jelly into hot sterilized jars and process them in a hot water bath for 10 minutes.