Best Champagne Jelly Recipes

CHAMPAGNE JELLY FLUTES

Steps:

• Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
• Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
• Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
• Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

CHAMPAGNE JELLY

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.

BERRIES IN CHAMPAGNE JELLY

Steps:

• In a large saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Add sugar. Cook and stir over medium-low heat until gelatin and sugar are dissolved (do not boil). Remove from heat. Slowly stir in champagne and grape juice. , Transfer to a 13x9-in. dish coated with cooking spray. Refrigerate, covered, for 8 hours or overnight. Using a potato masher, gently break up champagne jelly. Layer jelly and berries in 12 dessert dishes. Refrigerate, covered, for at least 2 hours before serving.

CHAMPAGNE JELLY WITH RASPBERRIES

Steps:

• In a small bowl, soften the gelatin in 3 tablespoons of the water. In a saucepan, heat the remaining water over low heat and add the gelatin. Stir until the gelatin dissolves and add the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 minutes.
• Strain the liquid through a fine sieve into a shallow metal bowl. Discard the lemon zest and leave the liquid to cool. Watch it carefully and, when it is quite cool and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Chill until cold and serve, garnished with a few more raspberries and a sprig of mint.

BERRIES IN CHAMPAGNE JELLY

Steps:

• In a bowl, pour 2 cups champagne or sparkling white wine, and allow the bubbles to subside.
• Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - do not stir.
• Place the remaining champagne in a large saucepan. Add the sugar, lemon and orange rinds, and heat gently, stirring until all sugar is dissolved.
• Remove the pan from the heat. Add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind.
• Divide the strawberries and blueberries among eight 1/2 cup wine glasses or clear bowls and pour the jelly over them.
• Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.

RASPBERRIES IN CHAMPAGNE JELLY

Steps:

• Put 3 tbsp hot water in a small bowl and sprinkle over the gelatine.
• Set aside in a warm place to dissolve - this will take about 10 minutes.
• Divide the raspberries between eight glasses.
• Open the champagne and add a little to the dissolved gelatine.
• Transfer to a jug and add the remaining champagne.
• Mix gently so you don't build up a froth. Pour into glasses on top of the berries then chill for two hours until set.
• Enjoy! ;).

CHAMPAGNE AND SUMMER FRUIT WEDDING JELLY

Steps:

• Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
• Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
• Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
• Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.

CHAMPAGNE JELLY

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.

CHAMPAGNE BLUSH JELLY

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine raspberry juice and lemon juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in champagne. Skim off foam if necessary.
• Ladle hot into hot jars leaving 1 /4 inch. Wipe rim. Center lid on jar. Apply band until it's fingertip tight.
• Process in a boiling boiling water canner for 10 minutes, adjusting for altitude. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.

PINK CHAMPAGNE JELLY

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.

CHAMPAGNE JELLY

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.

POMEGRANATE CHAMPAGNE JELLY

Steps:

• Measure sugar. Place 1/4 cup of sugar in separate bowl and mix in pectin powder and set aside.
• Combine pomegranate juice, champagne, and lemon juice in a large nonreactive pot. Bring to a gentle boil over medium-low heat, then turn up the heat until the mixture reaches a hard rolling boil. Add the sugar and bring the mixture back to a boil, stirring constantly.
• Stir in the pectin sugar and bring the mixture back to a hard boil for exactly one minute.
• Remove the jelly from the heat and ladle it into sterilized jars, leaving 1/4 inch head space.Process 5 minutes in a water bath canner.