Blood Orange Mimosa Jelly

Here is my contribution to the March Food in Jars Mastery Challenge: 

Blood Orange Mimosa Jelly!

I favor jams, as they feature the distinctive texture of each fruit. Jelly is reliant on flavor alone to make it special. Sure the set may be a challenge, but the flavor is what will make it a star and make your lucky friends sink into pleasure when they taste it. This one is a winner. I'm excited to think about all the cocktails that may become delicious jelly! Margarita! Rose Garden! Mojito! As long as there is a citrusy tang to bring enough acidity to the recipe, it's a GO!

I purchased these beautiful blood oranges at my local farmer's market. Citrus and winter veg are still the primary offerings in early Spring. This recipe starts with 3 pounds of blood oranges and two Meyer Lemons. If you don't have one of those squeezy things, shown above, it is high time you do!

 That gave me about 2 1/2 cups juice, before straining.

 Strain the juice through layers of wet cheese cloth or a jelly bag. Be patient and just let it drip.

 Add Prosecco to equal 5 1/2 Cups. This took my whole bottle.

Use the directions for Grape Jelly on the Low Sugar Sure Jell Pectin and...

 Yum! 

It's so pretty too!

Blood Orange Mimosa Jelly

3 lbs. whole blood oranges

2 Meyer Lemons - about 1/2 cup juice

1 bottle Prosecco

(All to equal 5 1/2 cups total juice)

3 1/2 cups sugar

1 pkg. Low Sugar Sure Jell Pectin

Prepare 8 half-pint jars and lids and a boiling water bath. 

Measure the juices and Prosecco to equal 5 1/2 cups total. Place into a large pot. Measure 3 1/2 cups sugar. Remove 1/4 cup of the measured sugar into a small bowl and stir in the contents of the pectin packet. Stir the sugar and pectin mixture into the juice and bring to a boil. When it has reached a full. rolling boil, stir in the remaining sugar. Return to a full, rolling boil and boil for 1 minute exactly. Remove from the heat and skim any foam.

Ladle into hot, prepared jars and process in the boiling water bath for 10 minutes. Remove carefully and let stand, undisturbed, until the lids pop. 

Makes about 8 half pints.

The cook's reward!