Monday, November 14, 2005

Orange Jelly

Jelly is good. Packet Jelly is pretty good, but this stuff is a lot more satisfying. The small girl sometimes tracks down the packet of gelatine, hands it to me, and demands we make it. Which we usually do unless it's just before dinnner (with no time for it to set). The recipe is an adaption of one in Margaret Fulton's 'Encyclopedia of Food and Cookery' (the old one, not the new edition that appeared very recently - something I must check out). The original recipe suggests sieving the juice, but I like a bit of texture in the jelly.

1 cup fresh orange juice (3-4 oranges)
2 lemons, squeezed
1 cup water
1/2 cup castor sugar
1 1/2 tbs gelatine

Put the water, sugar and gelatine in a saucepan over a gentle heat, and stir until the sugar and gelatine are dissolved. Allow to cool, then strain through a fine sieve. Add juice. Pour into 3 one cup jelly moulds and allow to set (about 3-4 hours).


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