Blood Orange Prosecco Jelly

1. 1

   Set your waterbath canner to boil and then prepare two half-pint and one quarter-pint jars and their lids.

2. 2

   In the meantime, combine the blood orange juice and 11/2 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 220u00b0-221u00b0 (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.

* Per serving · 4 servings · Values may vary.

No additional tips available.