Champagne Jelly Recipe
Condiments and Sauces
4 cups sugar
One bottle Champagne or other sparkling wine
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon unsalted butter
One package regular powdered fruit pectin
Measure the sugar into a large bowl and set aside. Combine the wine and lemon juice in a large, heavy bottomed pot. Sprinkle the pectin evenly over the Champagne and whisk to combine. Stir in the butter. Bring mixture to a boil over medium-high heat, stirring frequently. Add sugar all at once and whisk to break up any clumps. Stirring constantly, bring the mixture to a full rolling boil. Boil hard for 1 minute. Remove the pot from the heat and skim any foam from the surface of the jelly with a cold metal spoon. Ladle the hot jelly into hot sterilized jars and process them in a hot water bath for 10 minutes.