Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres.

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Recipe Summary

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
40
Yield:
5 (8 ounce) jars
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sterilize 5 half-pint jars. Set aside.

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  • Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.

  • Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

Nutrition Facts

93 calories; proteing; carbohydrates 20.5g 7% DV; fatg; cholesterolmg; sodium 0.9mg. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2007
Very easy to make turned out well tasted wonderful. I used a decent quality sparkling wine and the jelly was very flavorful. I've used this jelly with crepes lamb scones and on toast. Very versitile. I was confused by the one reviewer who said that the directions were confusing. There was no mention of water in the ingredient list because there is NO water in this recipe. Also it does say in the directions when to add the sugar. Read More
(39)

Most helpful critical review

Rating: 3 stars
10/05/2011
This sounds good but does anyone know how this would turn out if you processed the jelly in a water bath canner so that it doesn't have to be refrigerated? Would this ruin the champagne flavor? Read More
(12)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/26/2007
Very easy to make turned out well tasted wonderful. I used a decent quality sparkling wine and the jelly was very flavorful. I've used this jelly with crepes lamb scones and on toast. Very versitile. I was confused by the one reviewer who said that the directions were confusing. There was no mention of water in the ingredient list because there is NO water in this recipe. Also it does say in the directions when to add the sugar. Read More
(39)
Rating: 4 stars
10/31/2005
Turned out wonderful but there are some mistakes in the directions which I figured out before I started. Directions say stir in water - no amt. listed on ingredients. Directions do not say when to add sugar. What it should read is stir in sugar and pectin. Makes a wonderful gift basket item! Read More
(37)
Rating: 3 stars
10/05/2011
This sounds good but does anyone know how this would turn out if you processed the jelly in a water bath canner so that it doesn't have to be refrigerated? Would this ruin the champagne flavor? Read More
(12)
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Rating: 4 stars
10/03/2016
Revised instructions: combine champagne vinegar & pectin. Bring to a rolling boil stirring constantly; dump in sugar all at once. Continue stirring constantly until mixture comes back to a rolling boil. Boil for exactly one minute still stirring; turn off hear. Pour into sterilized jars leaving 1/2" headroom. Process in boiling water bath for 10 minutes. Read More
(3)
Rating: 5 stars
11/09/2018
followed the steps came out perfectly! Read More
Rating: 1 stars
01/02/2014
I made up three different batches of this jelly and could not get any of them to jell. I used a candy thermometer and got it up to 220 degrees. after that failed I did the same thing and doubled the pectin. It still didn't jell. Read More
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Rating: 5 stars
10/20/2020
My bottle of cheap sparkling erupted upon opening. To make up the approximate 150ml difference, I put in 150ml of pure cherry juice. A happy mix. I did put my jars in a hot water bath for non-refrigerator storage. Worked well. No troubles with gelling. Read More