Champagne Jelly


  • 1 (1 3/4 ounce) package powdered pectin
  • 3/4 cup water
  • 3 cups champagne or dry white wine
  • 4 cups granulated sugar


  1. Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly.
  2. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.
  3. Remove from heat. Skim off foam with metal spoon if necessary.
  4. Pour quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids.
  5. Serve with poultry or meat.

Yield: about 6 half-pints

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!