Recipe: Daydream Champagne Jelly

February 09, 2021

by Georgia Frank


The best part about making sweet treats is having the perfect morsel to pair with your favorite tea, and then sharing it with your loved ones. This recipe is designed for both! Made with, and to match, Adagio’s Daydream. It also makes the perfect romantic Valentine to send to loved ones.

Daydream Champagne Jelly is a delicious sweet jelly made with champagne infused with Adagio’s Daydream tea. Daydream is a soothing blend of flowery florals and sweet tangy herbs. This delight is made more whimsical for Love Day by mixing in some bubbly and sugar! It also makes the perfect DIY Valentine that can be canned, decorated, and enjoyed all year long.

We matched the spread with the perfect pastry, Strawberry Scones. The scone is butter and savory to balance the sugary sweet flavors and the strawberries bring out the tangy flavors of the champagne, lemon balm, and hibiscus. Pair this brunch with a steamy cup of Daydream or mimosas!

About The Recipe



The homemade jelly is designed to be canned or enjoyed right after you make it. If you are planning to can and preserve your jelly, research canning and follow all safety precautions. I added a few notes about home canning, just also use best practices and follow pectin instructions. Home canning is safe and fun when you know all the rules to best protect your food. If you can use this recipe, it will store preserved for up to a year!

Also note- the jars we used in the image above are decorative and not for preserving.

Use your favorite champagne or sparkling wine. While making it at home, I choose a sparkling Moscato, to bring so fruity notes to my jelly.

Using Sparkling Rose will give you a color variation. The pink color of the jelly was achieved from the hibiscus flower in Adagio’s Daydream. Hibiscus flower releases a beautiful vibrant red magenta. If you choose a Rose, the Rose and Hibiscus flower will make a jelly that’s a stunning hot magenta-red color! This may be the perfect option for your Valentine’s!

When buying fruit pectin, you’ll see it in liquid and powder forms. Liquid pectin is going to work best with this recipe. Powder pectin is excellent for preserves that have chunks of fresh fruit. Since our recipe is a jelly made from liquid ingredients, the liquid pectin helps it set.


Description


Champagne or sparkling wine Daydream infused homemade jelly and buttery fresh strawberry scones. Jelly recipe yields 2 jars of ½ pint (8 oz) jelly jars or one 1 pint (16 oz) jar. Scone recipe yields 8 scones.

Daydream Champagne Jelly Ingredients

3 cups of your favorite champagne or sparkling wine
4 Tbsp Daydream
1 pouch (or about 3 oz) of liquid fruit pectin
2 Tbsp fresh lemon juice
3 cups granulated sugar

Daydream Champagne Jelly Recipe


Pour room temperature champagne into a container along with Adagio’s Daydream. Cover and let the tea steep in champagne for 30 minutes at room temperature. After 30 minutes, strain tea leaves.

While waiting for the tea to infuse, prepare jelly jars. If you are canning to preserve, thoroughly wash and boil jars in a canning rack. Otherwise, just clean jars and warm them with hot water. When the jelly is poured into the jars, it will be boiling hot, and cold glass will shatter!

Pour tea-infused champagne, liquid fruit pectin, and lemon juice into a large, tall pot. Turn on high heat and whisk until the contents reach a full rolling boil. This will mean that you’ll be able to see bubbling while you are still stirring.

Add sugar. While still whisking constantly, bring the pot to a full rolling boil again. Continue stirring on high heat for 2 minutes after a rolling boil is reached.

Remove from heat. At this point, the bubbles from the champagne should all be settled. If not, skim access bubbles and foam off the top. Carefully ladle jelly into jars. Wipe off any drips around the jars or rim.

If canning, lid jars and place jars back into the canning rack completely submerged in water. Bring water to a boil and boil jars for 10 minutes. Carefully remove jars and check that lids are sealed. If sealed, allow jars to cool and store at room temperature for up to a year. If the jars didn’t seal, store them in refrigerator for one week.

If not canning, jar jelly in warm jars and lid. Cool at room temperature for about an hour. After the jar has cooled, store it in the fridge for one week.

BONUS RECIPE
Strawberry Scones Ingredients

½ cup butter
3 cups flour
⅓ cup granulated sugar
2 Tbsp baking powder
½ tsp salt
1 ½ Tbsp fresh lemon zest
¾ cup buttermilk
2 large eggs
1 cup, diced, fresh strawberries
2 Tbsp milk

Strawberry Scones Recipe


Preheat the oven to 425. Line a large baking sheet with parchment paper.

Dice butter and place in the freezer for ten minutes.
In a large bowl mix flour, sugar, baking powder, salt, and lemon peel until all are combined.

Add chilled butter and mash into the flour mixture with a pastry cutter or back of a fork.

Whisk together eggs and buttermilk. Add to flour slowly mix until a sticky dough is formed. Once a sticky texture is achieved, stop mixing. Over mixing may lead to hard scones. Gently fold in diced strawberries.

Dust a cutting board with flour. With floured hands, split the dough in half and round each half into a small ball. One at a time, place the ball on a cutting board and gently flatten. Cut the flattened ball in half vertically and then horizontally, making four triangle-shaped pieces. Place pieces on the parchment-lined baking sheet and repeat the process with the second ball.
Brush your 8 triangle-shaped dough pieces with milk and bake for 20 to 25 minutes, until tops are golden brown. Allow cooling for about 10 minutes before enjoying with Daydream Champagne Jelly!

Daydream is this month's TeaChef recipe competition! Head over there to submit your own creations to potentially win a $50 gift card to Adagio!