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Champagne Jelly
Preparation info
- Makes about
5
half-pint jars - Difficulty
Easy
Appears in
Published 2010
The particular dryness of champagne is what makes this golden jelly so appealing. You don’t have to use Champagne that’s too special here, and you can even use any very dry white wine for a similar effect. The jelly is great on toast or biscuits, or, melted, as a glaze for roasted or grilled meats.
Ingredients
1 750 ml bottle
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Pour the wine into a wide, 6- to 8-quart preserving pan. Boil over high heat until it has reduced to about 2 cups, about 20 minutes.
Stir the pectin s
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