Fresh Orange Jelly

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A home-made jelly does not set sparkling and clear like a bought jelly. It tends to be a little cloudy, but this in no way affects the delicious, fresh fruit flavour.


  • 3 dl/½ pint water
  • 175 g/6 oz


Measure 4 tablespoons of the water into a teacup and pour the remaining water into a saucepan. Add the sugar and set the pan over moderate heat. Stir to dissolve the sugar and then allow the mixture to come up to the boil to form a sugar syrup.

Meanwhile sprinkle the gelatine over the water