Sterilise five 250ml jam jars and lids. Set aside.
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.
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.