Champagne Jelly - The Wine Lover's Kitchen

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!

Prep Time15

Cook Time15

Cooling time8

Course: Appetizer

Cuisine: French

Servings: cups

Calories: 36kcal

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