How to make mimosa jelly

- Lisa Fulk is a certified Master Food Preserver and owner of Sunshine Canning. She teaches canning classes in the local area at various venues and is available for private canning lessons. She can be found at sunshinecanning.com or facebook.com/sunshinecanning.Since I so enjoyed the mimosas at a private canning party last month, I decided that what I really needed was a mimosa jelly! I looked through a few recipes online and tried out a couple of variations, but couldn’t seem to find one that gelled well. Luckily, being a Floridian, I have an awful lot of fresh orange juice at my disposal and I think I finally hit the mark! This should work equally well with bottled orange juice if you don’t have your very own citrus grove in your backyard. Also, there is no mashing or chopping of fruit in jellies, so this all goes pretty quickly!

Ingredients:

2 cups champagne

1 cup orange juice

2 T lemon juice

4 cups sugar

1 box of powdered pectin

Yields ~ 5 half pints

1) Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

2) Bring champagne, orange juice, lemon juice and pectin to a boil.

3) Add sugar, return to a full rolling boil, and boil hard for one minute.

4) Remove from heat, skim foam (and there’s a lot thanks to all that fizzy champagne goodness!) and ladle into sterilized jars.

5) Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner for 5 minutes.