Champgne Jelly

If there is any item that evokes ringing in the new year, it is that of champagne. I can’t imagine celebrating that stroke at midnight without a glass of bubbly. So I thought that posting a recipe for champagne jelly would be fitting for this time of year, whether you plan on giving it as a gift, serving it at a new years eve party or enjoying it as part of an appetizer before dinner.

Making champagne jelly is so simply using only 3 ingredients but makes such a wonderful presentation. It sounds so decadent, while it tastes crisp and fresh. The jelly can be served over crackers, fruit, or any item you usually like with jelly.

Once preserved following the steps below, they can be kept for up to 1 year.

You will need:

3 cups champagne or sparkling wine, chilled
2 tablespoons powdered pectin
4  cups white granulated sugar

Canning jars with lids

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1. Prepare glass canning jars by placing into a pot of boiling water. The water line must be high enough to cover the jars. Boil for 10 minutes and then remove to air dry on clean tea towels. Once the jars have been removed you can place the lids in the hot water, but they do not require boiling.

2. Combine champagne and powdered pectin in a pot. Whisk well to combine and bring to a boil. Once the champagne has boiled for 1 minute, remove from heat and skim off any foam that has developed. Whisk in sugar until melted.

3. Ladle the champagne mixture into the jars and screw on lids. Make sure you leave 1/4 to 1/2 inch of space at the top to account for expansion.

4. Place jars in a pot of water and bring to a boil for 5 minutes. turn the heat off and rest for an additional 5 minutes. Remove jars and let cool overnight on the counter before placing in the fridge or a cool dark pantry.

Photo courtesy of http://www.seriouseats.com

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