Name: Orange Jellies
Yield: Makes about 1¼ pounds
Ingredients: 3 envelopes unflavored gelatin; ½ cup strained orange juice; Extra-fine granulated sugar (for coating the candies), either purchased or made in a food processor; Pinch of salt; ½ cup water; 2 cups sugar; 1½ teaspoons grated lemon rind; 1½ tablespoons grated orange rind; ¼ cup strained lemon juice

Preparation info

Makes about
1¼ pounds

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Modern cooks may quail at the notion of boiling a gelatin mixture actively for a considerable time, but in this recipe it works beautifully. Intrigued by a recipe in a gelatin pamphlet from the early part of the century, we tried the unorthodox method we found therein and adapted it for the making of an old favorite.

These sugar-sanded jellies, made with fresh citrus juice and rind, are particularly light and fresh tasting, sparkling clear and of a tender, not bouncy, consistency. A