To Make Orange Jelly
Ingredients
Directions
Make the jelly base
Boil hartshorn shavings in 2 quarts of spring water until reduced to 1 quart.
Pour off the clear liquid and let it cool.
Combine ½ pint of spring water, orange rind, and orange juice in a separate bowl and let the mixture sit overnight.
Strain the mixture through a fine sieve.
Finish and pot
Melt the jelly.
Pour the melted jelly into jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hartshorn shavings
- Provides gelling power so the liquid sets into a firm jelly when cooled.
- Orange juice
- Supplies the main flavour and acidity that gives the jelly its bright taste.
- Orange rind
- Adds aromatic oil and bitterness that deepen the orange flavour.
The step that matters
Pour off the clear liquid. Hartshorn leaves cloudy sediment as it boils down, and only the clear liquid sets into a clear jelly. Pouring off gently, without disturbing the settled residue, keeps the finished jelly clear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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