Ingredients for Champagne Jelly
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How to Make Champagne Jelly
- In a large saucepan, thoroughly whisk together the powdered pectin and cold water until no lumps remain. Let stand for 1 minute to allow the pectin to fully hydrate.
- Bring the pectin mixture to a rolling boil over high heat, stirring constantly. Boil for exactly 1 minute, continuing to stir vigorously.
- Immediately reduce the heat to medium-low. Add the chilled champagne and granulated sugar, stirring constantly to combine.
- Continue to stir gently and consistently, keeping the mixture just below a simmer. Do not let it boil rapidly. Cook until the sugar is completely dissolved, about 5 minutes. The mixture will slightly thicken.
- Remove the saucepan from the heat and carefully skim off any foam that may have formed on the surface using a metal spoon.
- Quickly pour the hot jelly into hot, sterilized half-pint jars, leaving about 1/2 inch of headspace.
- Immediately seal the jars with 1/8-inch hot paraffin wax or new canning lids. Ensure a proper seal to prevent spoilage.
- Allow the jelly to cool completely before serving or storing. Refrigerate for optimal flavor and texture.
- Serve chilled with poultry, meat, or as a unique accompaniment to charcuterie boards. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
537g
Fat
0g
Carbs
47g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jellies Condiments Etc American Easy Dinner Party Holiday Event Low Fat Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Oamc Freezer Make Ahead Low In Something Equipment Number Of Servings
