Pink Champagne Jelly Recipes

CHAMPAGNE JELLY

Champagne Jelly image

Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres.

Provided by GONEZAP

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 35m

Yield 40

Number Of Ingredients 4

Ingredients

1 (750 milliliter) bottle dry champagne
4 cups sugar
2 tablespoons vinegar
1 (2 ounce) package dry pectin

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.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 20.5 g, Sodium 0.9 mg, Sugar 20.1 g

PINK CHAMPAGNE JELLY

Pink Champagne Jelly image

This is easy jelly to make. You don't have to be a true seasoned canning person to make this. However, it does go into hot sterilized canning jars. Sterilize by boiling jars in water. Start with cool water and jars and allow them to heat together so that the glass does not break.

Provided by Sharon Whitley

Categories Jams & Jellies

Time 20m

Number Of Ingredients 4

Ingredients

1 pkg pectin
3 c pink champagne
3/4 c water
4 c sugar

Steps:

1. In large sauce pan mix pectin and water. Heat to a boil 1 minute. Reduce heat to medium and add champagne and sugar. Stir 5 minutes but mixture SHOULD NOT boil. Remove from heat, skim off any foam, pour immediately into hot sterilized canning jars.

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