Champagne Jelly

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

  • Yield:Makes 5 cups, or 5 half-pint jars
  • Active time: 30 minutes
  • Total time:1 hour
  • Rated:

Ingredients

  • 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

Directions

  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.