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–+ servings

Champagne Jelly

Heather Baird
Give any meal a sense of occasion with delicious Champagne Jelly. It makes for an exquisite addition to your morning routine, charcuterie board, dessert, or New Year’s Day feast. It’s also a sophisticated homemade gift, perfect for the wine enthusiast or gourmand in your life.
Please note that the average bottle of champagne holds about 3 cups, which is not enough for the recipe as written. You'll need to buy two bottles, and you'll have leftovers from one bottle to sip on. Or, this recipe halves well, and will yield about 3 half pint jars.
Use your favorite bubbly in this recipe, or see the blog post for my recommendations.
See recipe notes for how to make this jelly without processing in a water bath.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Breakfast, Jams and Jellies
Cuisine American
Servings 6 half pint jars

Equipment

  • half pint jars with lids and rings 6
  • canning funnel
  • ladle
  • Water bath canner optional
  • Canning jar lifter optional

Ingredients
  

  • 6 cups of granulated sugar
  • 4 cups of champagne preferably dry
  • 6 oz. liquid fruit pectin 1 box or 2 pouches

Instructions
 

  • In a large pot, combine the sugar and champagne. Heat the mixture over high heat until it reaches a full, rolling boil, stirring frequently. Stir in the liquid fruit pectin and continue to boil for 1 minute while stirring constantly.
  • Remove the pot from the heat and, if necessary, skim off any foam that may have formed on the surface. Carefully transfer the hot mixture into sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe the jar rims clean, center the lids on the jars, and screw on the bands until they are fingertip tight. (Don’t over-tighten!)
  • Place the filled jars into a water bath canner with simmering water, ensuring that they are completely submerged. Bring the water to a boil and process the jars for 10 minutes. After processing, carefully remove the jars from the canner and allow them to cool.

Notes

Skip the water bath canner:
It's true, you can skip the water bath altogether. Just cook, pour into jars,  and store the jelly in the refrigerator. The jelly will be refrigerator stable for about 6 months. The sugar and refrigeration preserves the jelly for a long period of time. You can still give the jars as gifts - just be sure to label the jars with this specification: Store refrigerated up to 6 months.
 
How to enjoy your Champagne Jelly:
    • Spread it on toast or croissants for a breakfast or brunch treat.
    • Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements.
    • Use it as a glaze for poultry or pork dishes to add a touch of elegance to your main course.
    • Warm it in the microwave for an ice cream topping.
    • Use it as a cake filling.
    • Share it with friends and family as a refined homemade gift, perfect for celebrating special occasions or ringing in the New Year.
Keyword breakfast spread, champagne buttercream, champagne dessert, champagne jelly, charcuterie board, granulated sugar, liquid pectin, new year's brunch, prosecco
Tried this recipe?Let us know how it was!