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) Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.

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) 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.

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