Orange Jelly
Ingredients
Directions
Soak and mix
Soak gelatin in 2 cups cold water for two hours.
Add 2 cups sugar, juice of 4 oranges, grated rind of 2 oranges, and 3 cups boiling water; leave for one hour.
Dissolve and strain
Pour mixture into boiling water.
Stir until dissolved; strain through double flannel.
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. See the original page.
Explore the science
What each ingredient does
- Gelatin (in the method)
- Sets the liquid into a firm, wobbly jelly as it cools.
- Sugar (in the method)
- Adds sweetness and balances the sharpness of the citrus.
- Oranges
- Provide flavour, aroma and acidity from the juice and rind.
The step that matters
Stir until dissolved. Gelatin only sets evenly when every granule has fully dissolved. Undissolved specks leave weak spots and a grainy texture, so the mixture should be clear before straining and cooling.
“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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