chapagne jelly

Below is an endearing gift from my kitchen to you.  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.


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.  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.