Real Recipes From Real Home Cooks ®

champagne jelly

(1 rating)
Recipe by
Goldene Springer
Paradise, CA

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!

(1 rating)

Ingredients For champagne jelly

  • 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

  • 1
    Thoroughly 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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