Champagne jam

    1 hour 35 min

    Celebrate in style with this homemade champagne jam. Delicious served on Brie or other creamy cheeses with crackers. It also makes a lovely food gift for friends or neighbours.

    10 people made this

    Serves: 40 

    • 1 (750ml) bottle champagne or sparkling wine
    • 800g granulated sugar
    • 2 tablespoons vinegar
    • 55g powdered pectin

    Prep:30min  ›  Cook:5min  ›  Extra time:1hr cooling  ›  Ready in:1hr35min 

    1. Sterilise five 250ml jam jars and lids. Set aside.
    2. Pour the champagne into a large saucepan; stir in granulated sugar and vinegar. Bring to a rolling boil, and stir in the pectin. Continue to let it boil for one minute while stirring vigorously. Remove from heat; ladle into sterilised jam jars. Best to leave about 1cm space from the top when filling the jars.
    3. Wipe rims clean and seal with lids. Allow to cool to room temperature; store in the fridge. The jelly may take a few days to set.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    Very easy to make, turned out well, tasted wonderful. I used a decent quality sparkling wine and the jelly was very flavorful. I've used this jelly with crepes, lamb, scones and on toast. Very versitile. I was confused by the one reviewer who said that the directions were confusing. There was no mention of water in the ingredient list because there is NO water in this recipe. Also, it does say in the directions when to add the sugar.  -  26 Dec 2007  (Review from Allrecipes US | Canada)


    Turned out wonderful, but there are some mistakes in the directions which I figured out before I started. Directions say stir in water - no amt. listed on ingredients. Directions do not say when to add sugar. What it should read is stir in sugar and pectin. Makes a wonderful gift basket item!  -  31 Oct 2005  (Review from Allrecipes US | Canada)


    This sounds good but does anyone know how this would turn out if you processed the jelly in a water bath canner so that it doesn't have to be refrigerated? Would this ruin the champagne flavor?  -  05 Oct 2011  (Review from Allrecipes US | Canada)

    Similar recipes