champagne jelly

Transport yourself to Paris with these pink macarons filled with rose buttercream and Champagne jelly.

Rose-Champagne Macarons

For the Macaron Shells:

almond flour

confectioners’ sugar

rose water

red food coloring

egg whites, divided

sugar

water

For the Champagne Jelly:

Champagne

powdered fruit pectin

For the Rose Buttercream:

unsalted butter, softened

salt

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Use your favorite port in this recipe. We used tawny port. Don’t omit the lemon juice in the recipe. The acid is needed to react with the pectin to encourage setting.

Port Wine Jelly

port wine

lemon juice

granulated sugar

pouches (177 ml liquid fruit pectin)

Remove lids and neckbands from jars and set aside. Fill a stock pot three quarters full with water and bring to a rolling boil on high heat. Using rubber-coated jar lifting tongs, dip each jar in boiling water for 10 seconds. Remove each jar and invert onto a clean dry hand towel. Repeat this process with lids and neckbands, using regular tongs. Once the jars and lids are removed from the water, they should dry almost immediately from the heat. Make sure they are all completely dry before filling jars. Discard boiling water, rinse pot with cool water and wipe out. Use the same pot to make the jelly.

Prepare the jars

Place the wine, lemon juice and sugar in a large pot and bring to a boil over high heat. Stir slowly and constantly with a large spoon. Keep on a hard boil for one minute. Remove from heat and stir in pectin until ingredients are thoroughly combined, skimming off any bubbles or foam. Note: stir at a slow pace to prevent bubbles from forming. Don’t stir vigorously or whisk.

While mixture is still hot, ladle into clean half pint jars leaving about 1/4 inch (6mm) headroom in each one. A skin will form on the jelly liquid as it cools in the pot, so stir as needed to keep it from setting up during this process. Wipe rims of jars with a damp towel as you fill them and cover each with lid, and close with a neckband and tighten. Using a water bath canning pot with a rack or the same stock pot used for sterilizing jars, submerge filled jars in boiling water for 10 minutes. Turn off heat and let jars sit in water for at least 5 minutes. Carefully remove jars from water using jar-lifting tongs and place onto a heat-proof surface to cool. You will hear the canning lids pop as they each seal. After about 30 minutes, check each jar to make sure the top centers have been pulled downward and sealed. If you don’t think the jar has sealed, reprocess in the boiling water, or refrigerate and eat within 3 weeks.

Store sealed jelly in a cool dry place, and refrigerate after opening.

Make the jelly

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Rose-Champagne Macarons

Port Wine Jelly

Top 2 champagne jelly recipes from across the web

The most viewed champagne jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rose-Champagne Macarons

Port Wine Jelly

The most viewed champagne jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine