Mimosa Jelly

Mimosa Jelly in jarMimosa Jelly 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.

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 attaching a picture so you can see the gorgeous color. I’m going to make another batch to give to my mama friends for Mother’s Day.”

Mimosa Jelly

Photo by Emilie Kenworthy

 

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.

Mimosa Jelly

Photo by Sam Leonard

 

The main recipe below has a more champagne-forward flavor. The recipe described in Option 1 below has a more fruit-forward flavor.

Yield: 4 to 5 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.

Mimosa Jelly Ingredients

2 cups Orange Juice without pulp (fresh squeezed or no-calcium-added store bought)*
2 cups champagne or spumante or prosecco or sparkling wine
2 teaspoons calcium water
¼ cup lemon juice
¾ cup sugar
3 teaspoons Pomona’s pectin powder

*We 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 added a special depth of flavor.

Mimosa 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 low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure orange juice and champagne into sauce pan.

3. Add calcium water and lemon juice, and mix well.

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

5. 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.

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.

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.

Like this recipe? You might also like: Blissini Jelly, Red Wine Jelly, White Wine Jelly

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.

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