Total Time
25mins
Prep 10 mins
Cook 15 mins

This jelly is good! For Vegetarian/Vegan option use agar agar.

Ingredients Nutrition

Directions

  1. Pour 60 ml of cold water in a small bowl.
  2. Sprinkle the agar agar over the water and leave to soak for around 10 minutes.
  3. Squeeze the oranges for the juice and thinly pare the rind of one of them.
  4. Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves.
  5. Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so.
  6. Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to).
  7. Refrigerate to set for 1 1/2 hours.
  8. Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out.
  9. (YOu can cover the mould with the plate and then invert and shake to loosen) Decorate with segments of orange peel.
Most Helpful

5 5

This jelly worked out well. I used agar which results in a more solid less wobbly version of this recipe. The units are the metric equivalent of common Imperial measurements in this recipe. Definitely worth a go!

5 5

Light and refreshing - this made a great dessert after a dinner of Jamaican jerk chicken. I had a few problems with the unfamiliar measurements, but it all worked out fine in the end. I suspect if you have the agar-agar in a fairly smooth soft mixture, it will be fine. I did use agar-agar, which I have not worked with very much. It has a softer, more pudding-like texture than gelatine, which will take me a while to get used to even though I do like it. I served this with some fresh orange and grapefruit segments. Lovely!

5 5

I had a huge orange surplus that I needed to take care of so I picked this recipe. So, except for the amount needed for moistening and diluting the gelatin, I used only freshly-squeezed orange juice instead of the water the recipe calls for. It turned out great. I also added the rum but am not sure it made any huge difference since we couldn't really taste it. Maybe because I didn't use much water and the orange flavor was so nice.