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 liquid and let it cool.
Infuse the orange
Combine ½ pint of spring water, orange rind, and orange juice in a bowl and let sit overnight.
Strain the mixture through a fine sieve.
Set and jar
Melt the jelly and pour it 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 citrus flavour and acidity that give the jelly its taste.
- Orange rind
- Adds aromatic oils that scent the jelly with orange flavour.
The step that matters
Reducing the hartshorn liquid to 1 quart. Boiling concentrates the gelling compound. If it is under-reduced, the jelly may stay too soft to set; if over-reduced, it may become too stiff. Measuring the volume carefully keeps the gel strength consistent.
“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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