HOME   ABOUT   EVENTS   BOOKS   SHOP   RECIPES   LINKS

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
HERE
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer