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In a Dutch oven, combine sugar and champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.