Champagne Jelly Jello Recipes

CHAMPAGNE JELLY

Steps:

• Sterilize 5 half-pint jars. Set aside.
• Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
• Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

CHAMPAGNE JELLY

Steps:

• Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
• Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
• Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
• Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
• Allow to cool thoroughly, then refrigerate the jelly for about one hour.
• As soon as it starts to thicken, stir in the raspberries or other fruit.
• Divide the jelly between six glasses and cover them with cling film.
• Refrigerate for four to six hours, or until they have completely set and serve.

CHAMPAGNE JELLY

Steps:

• 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.

CHAMPAGNE JELLY FLUTES

Steps:

• Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
• Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
• Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
• Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

CHAMPAGNE JELLY (JELLO)

Steps:

• Put water in a small bowl and sprinkle the gelatine powder over, stir, set aside for 5 minutes.
• Put the wine and sugar in a medium saucepan and stir over a medium heat until the sugar is dissolved and then add the gelatine mix and then stir until the gelatine dissolves.
• Pour into a heatproof jug and set aside for 15 minutes to cool and put in the fridge for 30 minutes to chill.
• Pour mixture into glasses and put in the fridge for 6 hours or until jelly/jello is set.
• Combine the grapes and passionfruit pulp and divide between the glasses and serve.
• NOTE - for a alcohol free version, replace the sparkling wine with alcohol removed sparkling white wine (we can get that in our supermarkets here in Australia).

CHAMPAGNE JELLY

Steps:

• 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.