Champagne Jelly

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

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.

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

Champagne Jelly

Three ingredients – you can boil wine, dissolve sugar and add pectin – you can do this!
5 from 2 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 5 mins
Cook Time: 9 mins
Cooling Time: 8 hrs
Servings: 3 half pints


  • 1 canner optional
  • 3 half pint jars with lids and screw bands


  • 3 cups sugar
  • 2 cups Rosé Sparkling wine
  • 170 ml liquid pectin about 5.75 oz


  • Sterilize 3 half pint jar in 275° oven for 15 minutes. Immerse lids in boiling water for 5 minutes just before you are ready to fill the jars. See Note 1 below.
  • While jars are heating, bring sugar and wine to a rolling boil over high heat in a large saucepan. Stir often.
  • Add liquid pectin and boil for 1 minute, stirring constantly. Do not over cook once the pectin has been added or it may not gel properly.
  • Remove the pan from the heat. Gently scoop off any foam on top of the mixture.
  • Ladle hot mixture in to hot jars. Leave 1/4" headspace. Wipe rims clean. Center lids and screw bands on just until finger tight.
  • If canning, 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.
  • Alternatively, fill jars and close them up. Allow jars to cool overnight, check seals and jelly can be stored sealed in the fridge up to 3 months or in the freezer up to a year.


Note 1:  I made a variety of sizes.  The 1/4 pint jars are perfect for a single serving!
Nutrition is per Tbsp.


Calories: 53kcal | Carbohydrates: 13g | Fat: 0.06g | Sodium: 0.8mg | Potassium: 9mg | Sugar: 13g | Calcium: 1mg
Champagne JellyChampagne Jelly

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