Pink Champagne Jelly Recipe

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Pink Champagne Jelly
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  • 3/4 cup water
  • 1 (1 3/4-oz) package powdered fruit pectin
  • 4 cups sugar


  1. Combine champagne, water, and powdered pectin in a flat bottomed kettle; bring to a rolling boil, stirring constantly. Add sugar; return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat; skim off foam.
  2. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 502.16 Kcal (2102 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 9.73mg 0%
Potassium 142.46mg 3%
Total Carbs 102.13g 34%
Sugars 97.37g 389%
Calcium 18.7mg 2%
Amount Per 100 g
Calories 179.87 Kcal (753 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 3.48mg 0%
Potassium 51.03mg 3%
Total Carbs 36.58g 34%
Sugars 34.88g 389%
Calcium 6.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
  • 11

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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