I absolutely adore this recipe because it brings a refreshing citrusy burst of flavor that’s both nostalgic and sophisticated, perfect for any event or a simple treat at home. Plus, it’s like capturing sunshine in a mold—sweet, tangy, and pure delight, reminding me of happy, carefree summer days.
Making orange jelly at home is a delightful process. I cherish the way the recipe opens with the fresh juice of the orange and a few drops of lemon juice to achieve just the right balance.
Coupled with the zest of the orange, the alchemy of sugar more than compensating for the too-small amount of juice and the calming presence of gelatin produces a homey, natural, and altogether refreshing treat.
Ingredients
Fresh Orange Juice:
Vitamin C and natural sugars abound, providing sweetness and tang.
Fresh Lemon Juice:
Contains a robust amount of vitamin C and serves up a delightfully tangy flavor.
Orange Zest:
Citrus flavor is intensified, and beneficial antioxidants are present.
Granulated Sugar:
The jelly’s main carbohydrate source lends sweetness to it.
Unflavored Gelatin:
Rich in protein and a thickener to give jelly its consistency.
Ingredient Quantities
- 1 cup fresh orange juice (about 4-5 oranges)
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange zest
- 1 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 packet (1/4 ounce) unflavored gelatin
- 1/4 cup cold water
Instructions
1. In a small bowl, scatter the unflavored gelatin over 1/4 cup of cold water. Allow it to stand for 5 minutes to let it soften and bloom.
2. In a medium saucepan, combine freshly squeezed orange juice, fresh lemon juice, orange zest, granulated sugar, and salt. Stir gently in the saucepan to mix the ingredients.
3. Put the saucepan on a medium burner. Stir the mixture occasionally until the sugar dissolves completely. Keep heating it until the mixture reaches a uniform temperature (you can check this with a thermometer). Don’t let the mixture boil, or you’ll have to start all over again.
4. Take the saucepan off the heat and combine the warm mixture of juice and other ingredients with the bloomed gelatin. Stir well so that the gelatin is completely dissolved.
5. Strain the mixture through a fine mesh strainer into another bowl or a large measuring cup to catch the zest and any other pulp that may be left.
6. Let the mixture cool a little at room temperature and stir from time to time to ensure it does not form a film on the top.
7. Transfer the cooled orange mixture into glasses made for serving or a mold of your choosing.
8. Refrigerate the glasses or mold covered in plastic wrap for at least 4 hours, or until the jelly is set and very firm.
9. Once it is set, gently loosen the edges with a knife if you are using a mold and invert onto a serving plate, or serve directly in the glasses if you are not using a mold.
10. If you wish, you may add more orange zest or orange slices as a garnish to make the jelly look even better before you present it to your guests. Nothing like orange jelly to really add that zest to your life!
Equipment Needed
1. Small bowl
2. Measuring cups
3. Measuring spoons
4. Medium saucepan
5. Wooden spoon or heat-resistant spatula
6. Cooking thermometer
7. Fine mesh strainer
8. Large measuring cup or bowl
9. Serving glasses or mold
10. Plastic wrap
11. Knife (optional for unmolding)
12. Citrus juicer (optional for juicing oranges and lemons)
13. Zester or grater (for orange zest)
FAQ
- Can I use store-bought orange juice instead of fresh juice?For the best flavor, it is recommended to use fresh orange juice. You can, however, use high-quality store-bought juice if fresh oranges are not available.
- What type of oranges should I use?It is best to use sweet oranges, such as Valencia or Navel. They yield a beautiful balance of sweetness and acidity that makes a delicious jelly.
- How do I ensure the jelly sets properly?Correctly dissolving the gelatin in cold water and then thoroughly mixing it into the hot orange juice is vital to get the jelly to set. You can follow along with the steps I’ve laid out to make sure you do everything right.
- Can I reduce the sugar in the recipe?It is possible to cut back on the sugar somewhat, but remember that it plays a big part in determining the jelly’s texture and in preserving it. If you cut back too much, you might affect the jelly’s final texture and taste.
- Is it necessary to add lemon juice?Adding acidity to balance sweetness is one of the basic principles of flavor balancing. For jelly recipes calling for fruit with less natural acidity (like figs or bananas), you might be inclined to add lemon juice to these recipes to get the amount of jelly to set. It’s not recommended to leave out lemon juice, even if you really don’t want it in your jelly.
- How long does the jelly take to set?The jelly, in general, requires 4-6 hours in the refrigerator to reach its final setting. It is recommended, however, to leave it overnight for best results.
- How should I store the jelly?Keep the jelly in a refrigerator, stored in an airtight container, and it will last for 1-2 weeks at maximum freshness.
Substitutions and Variations
Store-bought orange juice can stand in for fresh orange juice without any problem. Just be certain that it’s 100% juice, with no added sugar.
Replace fresh lemon juice with lime juice for a slightly different citrus flavor.
For orange zest, consider using lemon or lime zest to vary the citrus notes.
If an equal amount of superfine or caster sugar is used, granulated sugar is not necessary.
Table salt can be replaced with sea salt in equal amounts.
Pro Tips
1. Use High-Quality, Fresh Ingredients: To enhance the flavor of the jelly, ensure you use freshly squeezed orange and lemon juice. Avoid store-bought juices as they may contain additives and lack the fresh, vibrant flavor necessary for this recipe.
2. Control the Temperature: When heating the juice mixture, stir continuously and monitor the temperature closely to prevent it from boiling. Boiling can cause the flavor to become bitter and affect the gelatin’s setting capability.
3. Proper Gelatin Blooming: Allow the gelatin to bloom fully in the cold water. This means letting it sit undisturbed while it absorbs the water. If the gelatin isn’t fully bloomed, it won’t dissolve properly, and your jelly might have an undesirable texture.
4. Strain Thoroughly: When straining the warm jelly mixture, use a fine mesh strainer or a cheesecloth to remove all zest and any remaining pulp. This will ensure your jelly is smooth and has a consistent texture.
5. Mind the Mold and Setting: If using molds, lightly oil them to ensure easy release of the jelly once set. Additionally, make sure the mixture cools slightly before refrigerating to prevent condensation inside the wrap, which could create a watery surface.
Orange Jelly Recipe
My favorite Orange Jelly Recipe
Equipment Needed:
1. Small bowl
2. Measuring cups
3. Measuring spoons
4. Medium saucepan
5. Wooden spoon or heat-resistant spatula
6. Cooking thermometer
7. Fine mesh strainer
8. Large measuring cup or bowl
9. Serving glasses or mold
10. Plastic wrap
11. Knife (optional for unmolding)
12. Citrus juicer (optional for juicing oranges and lemons)
13. Zester or grater (for orange zest)
Ingredients:
- 1 cup fresh orange juice (about 4-5 oranges)
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange zest
- 1 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 packet (1/4 ounce) unflavored gelatin
- 1/4 cup cold water
Instructions:
1. In a small bowl, scatter the unflavored gelatin over 1/4 cup of cold water. Allow it to stand for 5 minutes to let it soften and bloom.
2. In a medium saucepan, combine freshly squeezed orange juice, fresh lemon juice, orange zest, granulated sugar, and salt. Stir gently in the saucepan to mix the ingredients.
3. Put the saucepan on a medium burner. Stir the mixture occasionally until the sugar dissolves completely. Keep heating it until the mixture reaches a uniform temperature (you can check this with a thermometer). Don’t let the mixture boil, or you’ll have to start all over again.
4. Take the saucepan off the heat and combine the warm mixture of juice and other ingredients with the bloomed gelatin. Stir well so that the gelatin is completely dissolved.
5. Strain the mixture through a fine mesh strainer into another bowl or a large measuring cup to catch the zest and any other pulp that may be left.
6. Let the mixture cool a little at room temperature and stir from time to time to ensure it does not form a film on the top.
7. Transfer the cooled orange mixture into glasses made for serving or a mold of your choosing.
8. Refrigerate the glasses or mold covered in plastic wrap for at least 4 hours, or until the jelly is set and very firm.
9. Once it is set, gently loosen the edges with a knife if you are using a mold and invert onto a serving plate, or serve directly in the glasses if you are not using a mold.
10. If you wish, you may add more orange zest or orange slices as a garnish to make the jelly look even better before you present it to your guests. Nothing like orange jelly to really add that zest to your life!
