Orange Jelly
Ingredients
Directions
Prepare the oranges
Peel the oranges.
Divide the peeled oranges into eight pieces.
Remove the pith and seeds from the pieces.
Layer the mold
Pour ½ inch of Orange Jelly into a mold.
Let the jelly cool.
Arrange a layer of oranges with the rounded side facing out on the jelly.
Pour more Orange Jelly over the layer.
Let the jelly cool.
Repeat layering with oranges and jelly until the mold is full.
Chill and serve
Place the filled mold in ice or a cold place.
Turn the jelly out of the mold.
Serve.
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
- Oranges
- Provide the fruit pieces and flavor that are suspended throughout the set jelly.
- Orange jelly
- Sets into a firm gel that holds the orange pieces in layers and gives the dish its shape.
The step that matters
Let each layer of jelly cool before adding the next. If the jelly is still warm when the next layer of oranges is set in, the fruit can float, shift, or sink instead of staying in place. Letting each layer partly set anchors the oranges, so the layers stay even and the finished jelly turns out cleanly.
“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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