Name: Champagne Jelly
Prep time: 15 min
Cook time: 900 min
Ingredients: 2 cups Champagne or Sparkling wine ((choose a dry variety)); 1 cup sugar; 3 Tbsps powered pectin; 1 lemon juice; Optional - you can add the zest of the lemon as well if you want a stronger flavor.

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Add a distinctive touch to your next Charcuterie Board with this simple Champagne Jelly.

Glistening Champagne Jelly in a dish with jars of Champagne Jelly beside.

It only takes three ingredients and about 15 minute to make the jelly itself. It will need at least 8 hours or overnight to gel however. You can jar and refrigerate or freeze it or can it. Canning it will take a 10 minute water bath but it is worth it to have it on hand.

I was dreaming of a Champagne Charcuterie Board so I was experimenting with Champagne Crackers, Champagne infused Paté and all the trappings that would go with Champagne.

Champagne crackers cut in to Christmas tree and holly shapes. — Champagne Crackers

Close up of a dish of Champagne Pate with Champagne Crackers beside. — Champagne Crackers

The jelly will keep 3 months sealed in the fridge, up to a year frozen and indefinitely with a 10-minute water bath. I water bathed mine but I needn't have... the batch was gone after the first weekend. Everyone who tried it was so excited about it I ended up sending a little jar home with them.

Not to worry - I can make more where that came from!

How to Serve Champagne Jelly

It was divine with just a dab on the Champagne Crackers! Any mild cracker will work, such as a Water Cracker or Original Triscuit.
Dabbed on a soft cheese like Brie or Champfleury.
It was divine on the Champagne Paté that I made using the same Sparkling. A word of caution - it was not 'divine' on a savoury commercial paté I tried it with initially.
You could use it as a chutney accent with pork, chicken or ham.
I have not tried it with scones but it is basically a jelly so why not?

Champagne Jelly

This delicate jelly is an elegant addition to any cheese board. It is even good over plain crackers! It will keep sealed in the fridge for 3 months but I bet it won't last that long!

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

3.67 from 3 votes

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Course: Appetizer

Cuisine: French

Prep Time: 15

Cook Time: 15

Cooling time: 8

Servings: cups

Equipment

▢
mason type jars with lids and bands any combination of sizes that will add up to 2 cups worth

Ingredients

▢ 2 cups Champagne or Sparkling wine (choose a dry variety)
▢ 1 cup sugar
▢ 3 Tbsps powered pectin
▢ 1 lemon juice
▢ Optional - you can add the zest of the lemon as well if you want a stronger flavor.

Instructions

Pour 1 cup of the Champagne into a saucepan. Set the remaining 1 cup aside til needed.
In a small bowl, mix together the sugar and powdered pectin until well combined.
Add the sugar-pectin mixture to the Champagne in the saucepan. Stir well to dissolve the sugar.
Place the saucepan over medium-high heat and bring the mixture to a boil. Stir constantly to prevent sticking or burning.
Once boiling, continue to boil for 1-2 minutes, stirring constantly. This will activate the pectin and help the jelly set.
Remove the saucepan from heat. Stir in the lemon juice and lemon zest (if using).
Gradually stir in the remaining 1 cup of Champagne.
Let the mixture cool slightly for a few minutes. Skim off any foam that forms on the surface.
Carefully pour the warm Champagne jelly mixture into clean, warm, sterilized jars. See Notes. Leave a little space at the top for expansion leave ¼" headspace. Wipe rims clean. Center lids and screw bands on just until finger tight. Allow jars to cool overnight, check seals. The Champagne jelly will continue to set as it cools.
Jelly can be stored sealed in the fridge up to 3 months or in the freezer up to a year.
See Notes below for water bathing.
Enjoy your Champagne Jelly with cheeses and crackers or as a gourmet topping for desserts.

Notes

To Sterilize jars place clean mason type jars on a baking sheet and bake at 275 degrees F for 10 minutes.

Water Bathing

Ladle hot jelly in to hot jars. Stir with a knife to remove any air bubbles. Leave ¼" headspace. Wipe rims clean. Center lids and screw bands on just until finger tight.
Add jars to canner covered by at least 1" water. Water bath 10 minutes. Remove jars, allow them to cool at least 8 hours or overnight. Check seals and store. Jelly will keep easily up to 12 months on the shelf.

Nutrition

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