This pasta and Italian sausage soup is quick and simple to prepare and filling. For a full dinner, serve with some crusty bread and a side salad.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 40 |
| Yield: | 5 (8 ounce) jars |
Ingredients
- 1 (750 milliliter) bottle dry champagne
- 4 cups sugar
- 2 tablespoons vinegar
- 1 (2 ounce) package dry pectin
Instructions
- Sterilize 5 half-pint jars. Set aside.
- Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
- Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.
Reviews
I tried this recipe twice and couldn’t get it to set. So now I have a bunch of champagne syrup.
Updating previous review: Best to put champagne, vinegar and dry pectin together to boil and then add sugar last. I added 150ml (5 oz) pure cherry juice for a bit of color and flavor in the first step. Pink champagne would add a bit of color without the extra flavor of a juice. Hot water bathed for non-refrigerator storage without harm. This was a HIT! Won FIRST PLACE at a local fair.
followed the steps came out perfectly!
Revised instructions: combine champagne, vinegar & pectin. Bring to a rolling boil, stirring constantly; dump in sugar all at once. Continue stirring constantly until mixture comes back to a rolling boil. Boil for exactly one minute, still stirring; turn off hear. Pour into sterilized jars, leaving 1/2″ headroom. Process in boiling water bath for 10 minutes.
I made up three different batches of this jelly and could not get any of them to jell. I used a candy thermometer and got it up to 220 degrees. after that failed I did the same thing and doubled the pectin. It still didn’t jell.
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?
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.
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!