Jelly

Blissini Jelly

Blissini Jelly, created and contributed by Mari Morgan, 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. 

Mari says: “Since this jelly is not season-dependent, being based on bottled juices (although one could certainly juice fresh oranges and pomegranates), it is a nice one to make in the winter for stocking stuffers. I had half a bottle of dry Prosecco left over, so I started looking up cocktails made with Prosecco to inspire a jelly. I found this cocktail called a Blissini, created by Food Network’s Giada de Laurentiis, that is simply equal parts pomegranate juice, orange juice, and Prosecco.

“The result was a beautiful, rosy-colored, sweet-tart jelly, not perfectly clear because the orange juice is still quite cloudy even after straining, but really quite pretty nonetheless, with a slightly mysterious flavor where you can’t quite identify exactly what it is but wow is it yummy. I slathered the pot ‘dregs’ onto a shortbread cookie and did a happy dance right in my kitchen!”

 

Yield: 5 to 6 cups

Ingredients

1-1/3 cups pomegranate juice (I used POM unsweetened)
1-1/3 cups orange juice (measured after straining out pulp through cheesecloth, even the so-called “pulp free” was still pretty pulpy)
1-1/3 cups dry Prosecco Italian sparkling wine (it’s okay if it’s flat)
1 Tablespoon lemon juice*
4 teaspoons calcium water
1/8 teaspoon salt
1 cup sugar
4 teaspoons Pomona’s Pectin powder

*You can use ¼ teaspoon citric acid powder stirred into 1 Tablespoon of water in place of lemon juice.

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.

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Directions

1) 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 simmer. Turn off heat and keep lids in hot water until ready to use.

2) Combine pomegranate juice, orange juice, Prosecco, lemon juice, calcium water, and salt in a sauce pan. Mix well.

3) Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

4) Bring juice mixture to a full boil. Whisk in sugar/pectin mixture and return to a boil over medium-high heat, stirring constantly. It will foam like mad. (You may add ½ teaspoon butter to help prevent foaming if you like.)

5) Remove from heat; let settle for a minute or two and skim off as much of the foam as you can. Save it for the cook’s share; it’s very tasty! Crank up the heat on the water bath pot.

6) 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.

 

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