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 castor sugar
  • 15 g/1 oz powdered gelatine
  • finely pared rind and juice of 3 oranges
  • finely pared rind and juice of 1 lemon


    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 in the cup and set aside to soak for a few minutes. Draw the pan of sugar syrup off the heat and add the soaked gelatine. Stir until dissolved; the heat of the pan should be sufficient to do this.

    Using a vegetable parer, thinly pare the rinds off the washed oranges and lemon into a basin. Pour over the hot sugar syrup. Squeeze the juices from the fruits and add to the basin. Set the mixture aside to stand for 1 hour so that the orange and lemon flavour is extracted from the peels. Then strain into a jug, pour into a wetted mould and leave until set firm. Unmould and serve with cream.