Champagne Jelly


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

Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
5 (8 ounce) jars


  • 1 (750 milliliter) bottle dry champagne

  • 4 cups sugar

  • 2 tablespoons vinegar

  • 1 (2 ounce) package dry pectin


  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
21g Carbs
Nutrition Facts
Servings Per Recipe 40
Calories 93
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 21g 7%
Total Sugars 20g
Calcium 2mg 0%
Iron 0mg 1%
Potassium 19mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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