CHAMPAGNE JELLY
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
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
CHAMPAGNE JELLY
Make and share this Champagne Jelly recipe from Food.com.
Provided by TishT
Categories Jellies
Time 35m
Yield 6 half pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 640.7, Sodium 23.1, Carbohydrate 143.9, Fiber 0.7, Sugar 134.3, Protein 0.1
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
Provided by Taste of Home
Time 25m
Yield about 3 half-pints.
Number Of Ingredients 3
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.
Nutrition Facts :
CHAMPAGNE JELLY
This light, summery dessert is perfect after a heavy meal. It's a great low fat dessert too.
Provided by Antony Worrall Thompson
Categories Desserts
Yield Serves 6
Number Of Ingredients 5
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.
PINK CHAMPAGNE JELLY
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
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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