Every summer, there's one special fruit that rises above the poundage. This year it was my friend Julie's tangelo. By the time I made it over to her house, the branches were heavy with these odd little fruits that are a cross between a mandarin orange and a grapefruit. Julie's tangelo tree provides shade to her chickens, so harvesting was a fun endeavor in the coop.
The fruit is incredible. Not too sweet -- more tart -- and with deep flavors that merge well with other fruits.
Here's a secret about the Ping: I don't like the way orange jelly looks. Aesthetically, it doesn't appeal to me when I blend citrus juice and sugar and pour it in a jar, so I always mix citrus juice with a red or pink fruit. I like to play with flavor, but also with color, so after juicing several pounds of tangelos, I boiled down some raspberries to add a little punch of flavor and color.
Here's another preference: I am tired of sugar overwhelming my interesting fruit flavors. So for this recipe, I used a Low/No Sugar Pectin and about half the sugar that I would have normally used for jelly. I'm sold! I may never do a full sugar jelly recipe again.
The result: Tangelo Raspberry Jelly! I'm pleased to report that my creation placed second in the California State Fair this year. The judges comments were positive; I chuckled when they mentioned the raspberry flavor was faint. That's the idea! It's supposed to be subtle. I mostly use raspberry juice for the color, and their comment on that point was that it was "beautiful." Mission accomplished!
Here's the winning recipe. If you can get your hands on some tangelos, I highly recommend giving it a try. Maybe you'll find your own special way to change it up! If you do, let me know.
3 1/2 cups tangelo juice
1/2 cup organic raspberry juice
3 tablespoons Ball RealFruit Low or No-Sugar Needed Fruit Pectin
3 cups sugar
Sterilize jars and keep hot. Warm lids and bands in simmering water until ready to use. Prepare water bath and bring to a boil.
1. Juice fresh tangelos to make 3 1/2 cups. Strain through a fine sieve and a layer of cheese cloth -- tangelos have a lot of "body" to them. (You may need to use several layers of cheese cloth.)
2. Lightly mash one pack (about 1 cup) fresh organic raspberries in small pot. Add 1/4 cup water. Cover and cook berries on low until they are fragrant and juice is dark red, about 5-10 minutes. Strain through fine sieve.
3. Combine juices in a pot. Stir in 3 tablespoons Ball RealFruit Low or No-Sugar Needed Fruit Pectin. Stirring constantly to prevent sticking, bring to a full rolling boil.
4. Add sugar. Return to full rolling boil. Boil hard, checking every few seconds for set. Getting to set could take several minutes.
5. Pour hot jelly into hot jars, leaving 1/4 inch head space. Cover with lids and bands.
6. Process jars in a boiling water bath for 10 minutes. Remove from water and let cool.