Champagne Jelly3 Reviews
- Prep: 30 min
- Cook: 5 min
- Ready In: 35 min
“Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres.” - by GONEZAP
Original recipe yields 5 (8 ounce) jars
- Sterilize 5 half-pint jars. Set aside.
- 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.
Amount Per Serving (40 total)
- 93 cal
- 0 g
- 20.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 versiti..." See morele. 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."
"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 ..." See moreadd sugar. What it should read is stir in sugar and pectin. Makes a wonderful gift basket item!"
Mary Wynne's Crabapple Jelly
Just swipe to see more like this.