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Champagne Jelly

When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it’s made with just pink champagne, sugar and fruit pectin. —Gail Sheppard, Somerville, Alabama
  • Total Time
    Prep: 15 min. Process: 10 min.
  • Makes
    about 3 half-pints


  • 3 cups sugar
  • 2 cups pink Champagne
  • 1 pouch (3 ounces) liquid fruit pectin


  • In a Dutch oven, combine sugar and Champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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Average Rating:
  • Lau
    Jul 26, 2020

    Wow! It is truffle season in Australia, so I minced a whole truffle and stirred through after skimming the jelly. I am so excited to try this when it sets. A question - how long does this last unopened in the cupboard please?

  • donapatterson
    Jun 16, 2020

    Angela, that sounds wonderful! Where do you find ruby grapefruit champagne? I've never heard of it. The recipe as it is sounds great, I love making jams/jellies

  • Angela
    Jun 11, 2020

    I made this with some ruby grapefruit champagne, and my goodness! It hasn't set yet (Only just finished canning it), but I love it! It's so tasty!!! I'd give more stars if I could just on flavor!