Champagne jam

Champagne jam


7 people made this

About this recipe: 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.


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.

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