Champagne Jelly

Champagne Jelly Recipe

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Goldene Springer


I made this one year as Christmas gifts and when I made the jelly I poured it in wine and champagne glasses, sealed it with paraffin then whipped cooled paraffin with a hand mixer and topped off the glasses. Looked like foam!

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1 (13/4oz) pkg
powdered pectin
3/4 c
3 c
champagne or dry white wine
4 c
granulated sugar

How to Make Champagne Jelly


  • 1Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.

    Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids. Serve with poultry or meat.

    Makes about 6 half-pints.

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About Champagne Jelly

Course/Dish: Jams & Jellies
Dietary Needs: Vegetarian
Other Tag: Quick & Easy