Below is an endearing gift from my kitchen to your kitchen. Here is my simple recipe for Champagne Jelly. Champagne is a light sparkling wine that can only be made using Pinot Noir, Pinot Meunier, or Chardonnay grapes from the northeastern region of France. Last but not least, champagne must have bubbles that are created from a double fermenting process which must occur once in the barrel and again in the bottle.
HOMEMADE PINK CHAMPAGNE JELLY
1 (2 oz.) package dry pectin, 3/4 cups water, 1 1/2 tablespoon white vinegar, 3 cups pink champagne, 4 cups sugar.
Sterilize five half-pint jars. Set aside and allow to cool. In a large heavy pot pour in the pectin and water. Stirring constantly, bring to a boil. Boil for at least 2-minutes, reduce the heat to medium high, now add the champagne, vinegar, and sugar. Continue to stir vigorously until the sugar is melted, which takes about 5-minutes. Remove from the heat, skim off foam. Pour the jelly into the jars within 1/2 inch of the top. Wipe clean and seal with the canning lids. Cool to room temperature then refrigerate. It takes about 3-days for everything to set. You’ve got jelly.