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Champagne Jelly


"Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres."
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35 m servings 93 cals
Original recipe yields 40 servings (5 (8 ounce) jars)

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  1. Sterilize 5 half-pint jars. Set aside.
  2. 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.
  3. 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

Per Serving: 93 calories; 0 g fat; 20.5 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 v...

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 wh...

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?

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 r...

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...