Made in small batches by Beekman 1802 in upstate NY, this absolutely delicious artisan accompaniment is a must try. Recipes for Champagne jelly can be found as far back as the early 19th century. Beekman's recipe is made with real champagne and other pure, simple ingredients. It's simply incredible when paired with soft, pungent french cheeses, and foie gras or pate. Try it as an unexpected beautiful accompaniment on any charcuterie platter, or just on toast and scones.