This classic champagne jelly is one of my favorites to make when I have guests coming over. While many have heard of this dish, most have never tried it. It takes almost no effort and very few ingredients, so it is cost-effective and time-saving.
For A Different Dessert This Week, Try This Classic Champagne Jelly
Champagne for dessert!
For this dish, the first thing you need to find is a bottle of dry champagne. Anything you have works, no matter the year or brand. In the past, even cava worked for me, but you can use sparkling wine too. If you prefer a non-alcoholic option, try sparkling cider, or for a twist, go with ginger ale.
As for the sugar, I prefer granulated sugar, because it is clear and won’t change the champagne’s color. You can use other sweeteners, though, such as brown sugar, honey, or corn syrup.
I always use pectin for this jelly, as it is what gives it the texture and structure. You can also use gelatin, or even cornstarch, but remember that the color and appearance will change.
This recipe takes a few minutes to cook, but I always make sure that the thermometer reads 220 degrees F. Then I add the pectin and boil for another one minute.
After the hot mixture is ready, I place it in the pre-sterilized jars, leaving about ¼ inch of headspace, so the mix can expand.
One key part of the process is to remove the bubbles from your jars, otherwise, the mix will settle wrong. Keep in mind that this champagne jelly takes about 2-3 days to settle, so you should start the preparation early if you have a dinner party.
I store this jelly in the fridge and take them out right before serving, as they are best enjoyed cold.
Make this classic champagne jelly for dessert any time you want a light but savory dish to surprise your guests.
Classic Champagne Jelly
Ingredients
4 cups (512 g) sugar
1 bottle (750 ml) dry champagne
2 oz (56 g) dry pectin
2 tbsp vinegar
Directions
- Combine champage, vinegar, and sugar in a large saucepan.
- Boil mixture until it reaches 220 F (104 C) temperature.
- Stir in pectin and boil for 1 minute.
- Ladle mixture into previously sterilized jars, leave 1/4 inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
- Wipe rim with a clean damp cloth.
- Apply lid and ring, adjust to fingertip-tightness.
- Place in cool, dark, dry place.
- Leave for 2-3 days to settle completely.
- Store in refrigerator.
