THIS JELLY STRIVES TO BE A SPREADABLE VERSION of that beloved weekend brunch cocktail. It combines the tang of freshly squeezed orange juice with the pleasant buzz of sparkling wine. If you’re looking for a good party favor for a bridal shower, put this jelly up in those adorable, 4-ounce/120 ml jelly jars and tie on a tag with a length of striped bakery twine. The cuteness of it all is certain to make your guests swoon.
4 cups/960 ml freshly squeezed orange juice
1 cup/240 ml sparkling wine
4 cups/800 g granulated sugar
2 (3-ounce/85 ml) packets liquid pectin
Prepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
In a large, nonreactive pot, combine the orange juice, sparkling wine, and sugar and bring them to a boil over high heat heat. Cook, stirring frequently, for 15-25 minutes, until the volume in the pot is greatly reduced. While you continue to stir, clip a candy thermometer to the pot and watch until the jelly reaches 220°F/105°C. It should look thick and syrupy and the bubbles should look like bright orange molten lava.
Add the liquid pectin and boil for an additional 5 minutes. Test the set of the jelly using the saucer test described on page 77. If it doesn’t pass, return the pot to the heat and cook for an additional 5 minutes before repeating the test.
When the jelly has reached the desired consistency, pour it into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11).