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Homemade Pink Champagne Jelly recipe - BoulderLocavore.com

Pink Champagne Jelly

You'll find nothing more decadent or easy to make than this Pink Champagne Jelly. Four ingredients and about 10 minutes to create (along with overnight chilling) and you'll have a unique jelly to use in a number of dishes.
Course Condiment
Cuisine American
Keyword champagne jelly
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 8 hours
Servings 4 cups jelly
Calories 194 kcal
Author Toni Dash


  • 1-750 ml bottle Pink Champagne or Pink Sparkling Wine
  • 1 cup Granulated Sugar
  • 1 packets Gelatin (or 2 tablespoons if using gelatin in bulk)
  • ¼ cup Warm Water
  • Clean containers with lids to hold 4 cups jelly


  1. Combine the champagne/sparkling wine and sugar in a medium heavy saucepan on the stove over medium heat. Stir or whisk constantly until the sugar is dissolved.
  2. In a small bowl, combine the warm water and gelatin. Whisk to allow gelatin to dissolve.
  3. Scrape the gelatin mixture into the saucepan with the champagne and sugar. Whisk to fully combine ensuring the all gelatin is dissolved fully and the mixture is clear pink. Remove from heat.
  4. Pour the jelly mixture into the prepared containers. Place the containers on a baking sheet or other solid surface to ensure they stay upright in the refrigerator overnight. Loosely cover with plastic wrap but do not fully seal so any heat can escape.
  5. Chill overnight in the refrigerator. Once set seal with lids and store chilled for use.
Nutrition Facts
Pink Champagne Jelly
Amount Per Serving
Calories 194
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Carbohydrates 49g16%
Sugar 49g54%
Protein 0g0%
* Percent Daily Values are based on a 2000 calorie diet.