Ingredients for Fresh Orange Jelly
- 3-4 medium oranges
- 100g (1/2 cup) granulated sugar
- Gelatin Powder
- 1 tablespoon rum or orange liqueur (optional)
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How to Make Fresh Orange Jelly
- Pour 60ml of cold water into a small bowl.
- Sprinkle 4g of agar-agar powder (or 2 teaspoons) over the water and let it soak for 10 minutes.
- Juice 3-4 medium oranges (approx. 300ml juice). Thinly pare the rind of one orange, avoiding the white pith.
- Strain the orange juice to remove any seeds or pulp. In a large saucepan, combine the strained juice, 100g (1/2 cup) granulated sugar, the orange rind, and 340ml of water. Place the bowl with the soaked agar-agar in a double boiler (or use a heat-safe bowl set over a pan of simmering water) and stir until the agar-agar is completely dissolved.
- Bring the saucepan contents to a gentle simmer, stirring until the sugar dissolves completely. Reduce the heat to low. Stir in the dissolved agar-agar solution. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and strain the jelly mixture through a fine-mesh sieve into a wetted mold (6-cup capacity). Stir in 1 tablespoon of rum or orange liqueur (optional).
- Refrigerate for at least 1 ½ hours, or until completely set.
- To unmold, briefly dip the outside of the mold in hot water. Invert the mold onto a serving plate and gently shake the jelly until it releases.
- Garnish with segments of fresh orange peel and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
218g
Fat
0g
Carbs
20g
