Champagne Jelly

Cooking Recipes Catalogue

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

INGREDIENTS (for 4 servings):


  • Sterilize 5 half-pint jars. Set aside.
  • Pour the champagne into a large pot, and stir in water 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.