Mimosa Jelly
Mimosa Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Our Mimosa Jelly recipe was inspired by two Pomona’s customers: Emilie Kenworthy and Sam Leonard.With help from Connie, Emilie made the recipe below using all fresh-squeezed Cara Cara orange juice and was thrilled with the results. She said: “It came out perfectly! I’m going to make another batch to give to my mama friends for Mother’s Day.”Sam found the Peach-Champagne Jelly recipe in Preserving with Pomona’s Pectin by Allison Carroll Duffy. He substituted orange juice for the peach juice and wrote to us: “Can you say Mimosa Jelly? OMG, try not to eat a whole jar in one sitting.” Sam used store-bought orange juice, not from concentrate, with nothing added.The main recipe below has a more champagne-forward flavor. The recipe described in Option 1 below has a more fruit-forward flavor.
Notes
*We have used a combination of reconstituted orange juice from concentrate and fresh squeezed juice from Cara Cara oranges. The juice from the Cara Cara oranges is slightly pink and sweet and adds a special depth of flavor.
Option 1: For a more fruit-forward jelly, you can use a different ratio of orange juice to champagne: 3 cups of orange juice to 1 cup of champagne. If you increase the juice and reduce the champagne, you may want to increase the sugar some (we used 1 cup of sugar with this ratio). The lemon juice, calcium water, and Pomona’s pectin powder remain the same.
Option 2: Sweetness can vary depending on the orange juice you use. If you’re concerned about whether the jelly will be sweet enough, taste after Step 5. If you want it to be sweeter, you can add more sugar now. Turn on the heat, stir in the new sugar and bring the mixture back to a full boil. Turn off heat and go on to Step 6.
Servings 5 cups
Ingredients
- 2 cups Orange Juice without pulp fresh squeezed or no-calcium-added store bought. See note.
- 2 cups champagne or spumante or prosecco or sparkling wine
- 2 teaspoons calcium water see step #1
- ¼ cup lemon juice bottled
- ¾ cup sugar
- 3 teaspoons Pomona’s pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Measure orange juice and champagne into sauce pan.
- Add calcium water and lemon juice, and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring juice mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Can blood oranges be used?
Yes, they sure can!
Hello!
I have 2 bottles of Cabernet Merlot red wine, could I somehow make a jelly with it using this recipe?
We would recommend our Red Wine Jelly recipe for your Cabernet Merlot!
Kind of bland. Wish I had used concentrated OJ and not reconstituted it. Might have had a bigger flavor punch. Probably should have cooked down the champagne also.