Katie Stewart

Fresh Orange Jelly

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

top 1000The Times Calendar Cookbook

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.

Ingredients

  • 3 dl/½ pint water
  • 175 g/6 oz

Method

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