The use of freshly squeezed orange juice makes this jelly taste far better than the commercially produced cubes and, as it contains no artificial colourings or flavourings, it is also much healthier. Set the jelly in a fancy mould if you have one, which adds to the presentation, otherwise a pudding basin can be used instead. Adults as well as children will love this recipe and, if desired, Jamaican rum can be stirred into the strained jelly liquid. Make sure you use gelatine or agar agar which is not too old, otherwise the jelly may not set properly. Serve with creme fraiche or a little whipped cream.
Preparation time : 10 minutes,
Cooking time : 15 minutes,
Setting Time : 1 1/2 hours,
Calories per serving: 235
6 large oranges
4 oz (115 g) sugar
5 1/4 oz (7 g) sachets powdered gelatine or agar agar
2 tablespoons rum (optional)
1. Pour 4 tablespoons of cold water into a small bowl, sprinkle the surface of the water with the gelatine or agar agar and leave to soak.
2. Squeeze and strain the juice from five oranges and thinly pare the rind of one of them. Put the juice, rind, sugar and 12fl oz (340ml) of water together in a large saucepan.
3. Place the bowl of gelatine over a pan of hot water and stir until it is completely dissolved. Bring the contents of the saucepan slowly to the boil, stirring until the sugar is dissolved.
4. Reduce the heat, stir in the gelatine and simmer for 10 minutes.
5. Strain the jelly liquid into a wetted mould and stir in the rum if required. Leave in the refrigerator to set for about 1 1/2 hours.
6. Dip the outside of the mould in warm water. Cover with a plate and turn upside-down and shake until the jelly slips out. Decorate with segments or peel from the remaining orange.
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