Orange Jellies

Preparation info
  • Makes about

    1¼ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

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