Orange jelly

Real Orange Jelly

200mls fresh orange juice (from about three naval oranges)

3 leaves of gelatine (6 grams)

100mls of cold water

1 tablespoon sugar

1. Pour orange juice into a small saucepan and gently bring to the boil. When boiling dissolve the sugar.

2. Soak gelatine leaves in water until soft. Remove from water, squeezing out any excess and add to the boiled juice.

3. Whisk gelatine into juice until completely dissolved and mixed through.

4. Pour jelly mixture into a shallow tray. Place in fridge to chill until set, about 2 hours.

This makes a nice firm jelly that is still soft to eat. I used a large rectangular container for my jelly so I could chuck a lid on it and keep it in the fridge easily after it set. It was only about 2cm deep so I was able to make it just before dinner and have it set by the time Wolf finished his bath. The jelly tastes exactly like a fresh orange, only ridiculously easy to eat. This gives 3-4 baby serves or one adult serve. For larger recipes, just follow that you need 6 grams of gelatine for every 200mls of liquid. Don’t use pineapple or kiwi fruit as they contain enzymes that cause gelatine to not set.

Raspberry jelly

Photography by John Paul Urizar

Pushing the raspberry mixture through the sieve is squishy, messy and great fun!

Preparation Time

20 minutes

Ingredients (serves 6)

• 1 x 300g pkt frozen raspberries, thawed
• 500ml (2 cups) apple juice
• 2 tbs icing sugar mixture
• 4 1/2 tsp gelatine powder

Method

1. Place the raspberries and 375ml (1 1/2 cups) of apple juice in the bowl of a food processor and process until smooth. Strain the mixture through a fine sieve into a large bowl, gently pushing the mixture through with the back of a spoon. Discard the seeds. Add the icing sugar to the raspberry mixture and stir to combine.

2. Heat the remaining apple juice in a small saucepan over medium heat. Transfer to a small heatproof bowl. Sprinkle with gelatine and stir with a fork until the gelatine dissolves.

3. Stir 125ml (1/2-cup) of the raspberry mixture into the gelatine mixture so they come to the same temperature (this will prevent the gelatine from becoming lumpy). Stir the gelatine mixture into the remaining raspberry mixture. Pour evenly among six 125ml (1/2-cup) capacity dariole or jelly moulds. Place in the fridge for 4 hours or until set.

4. Dip the moulds, 1 at a time, into warm water to loosen, then carefully pull the jelly away from the edge of the mould. Turn onto a serving plate. (If the jelly doesn't slide out easily, hold the mould to the plate and shake to remove). Serve immediately.

Notes

• Jelly moulds: Plastic jelly moulds have a removable top and bottom, and are available from Woolworths supermarkets. If you don't have moulds, you can set the jelly in small cups or glasses and eat it straight from the glass.

• Allow 4 hours setting time.