Champagne Jelly

Champagne Jelly
Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 5 cups per batch
        
Turn your favourite champagne into jelly! Have jars of this sweet champagne jelly ready in your pantry, to spread onto toast or serve with brie and crackers, and it's delicious warmed as a glaze on chicken ....
       
Ingredients:
3 cups champagne, chilled
2 tablespoons powdered pectin
4 1/2 cups white sugar
   
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
   
Whisk pectin into chilled wine.
Combine champagne and powdered pectin in a large, deep pan. Whisk well. Whisk occasionally over high heat until it comes to a boil.
   
Rolling boil 1 minute. Skim foam.
Once the champagne is at a full boil, add the sugar all at once. Bring to a rolling boil (cannot stir down), holding there for 1 minute before turning the heat off. Skim away foam.
   
Prepare lids.
While you are making the jelly, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jelly and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
  
Ladle hot jelly into hot jars.
Immediately spoon hot jelly into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
  
Boiling water canner processing.
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
   
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
   
For more photos of this recipe, visit
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