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

Champagne Jelly

About This Recipe

Yield:Makes 5 cups, or 5 half-pint jars
Active time:30 minutes
Total time:1 hour
This recipe appears in: Preserved: Champagne Jelly


  • 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


  1. 1

    Measure the sugar into a large bowl and set aside.

  2. 2

    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.

  3. 3

    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.


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