Blissini Jelly, created and contributed by Mari Morgan, is a low-sugar cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.
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
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.
Blissini Jelly 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.
Blissini Jelly 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.
For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.
Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.