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.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- 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.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Cheryl
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.