Tangerine Jelly


  • about 1 kg/ lb tangerines
  • 85 g/ 3 oz caster sugar
  • 45 g/ oz gelatine
  • juice of 2 lemons


First squeeze enough fruit to make 600 ml/ 1 pt of juice and reserve. Grate the zest from the skins of 8 tangerines.

Put 600 ml/ 1 pt water in a pan with the sugar, gelatine and zest. Bring to the boil, put on a lid and turn off the heat. Leave to infuse for 10 minutes.

Stir in the tangerine juice and the lemon juice, then pour through a sieve into a wet mould and leave to set.