Blood Orange Prosecco Jelly

By • January 26, 2013 4 Comments



Author Notes: When blood oranges are in season, I’m always smitten by their marbled beauty and juicy tang. Though I’m happy to eat them plain, I have long wanted to make a jelly with their juice and this year thought Prosecco and crystallized ginger would be terrific additions. They definitely are!em-i-lis

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Makes 1¼ pints

  • 3 cups freshly squeezed and strained blood orange juice (from about 4 lbs)
  • cups 1 tablespoon sugar, divided
  • ½ cups Prosecco
  • 2 teaspoons crystallized ginger, diced
  • tablespoons powdered pectin
  1. Set your waterbath canner to boil and then prepare two half-pint and one quarter-pint jars and their lids.
  2. In the meantime, combine the blood orange juice and 1½ cups of sugar in a pot at least 4 quarts in size and set over high heat. In a small bowl, whisk together the remaining tablespoon of sugar and the pectin. When the sugar has melted in the orange juice, stir in the Prosecco and diced ginger. Return to a boil, and then whisk in the sugar/pectin mixture. Return everything to a boil and when it has thickened some, is sheeting off the back of a wooden spoon, and hovering around 220°-221° (about twenty minutes, maybe a bit more), ladle into your prepared jars and apply the lids and bands. Process for ten minutes 10 minutes, and then store for up to a year in a cool, dark place.

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