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This tasty jelly blows children’s party jelly out of the water. It’s a great place to start exploring real jelly and it shows just how simple a fresh
fruit jelly is to make. Demonstrated at the 2011 Melbourne Food and Wine Festival.
First the fun part: choose your mould!
Use water and a measuring jug to check its volume. Then adjust the recipe as necessary. If you are going to fill glasses with the jelly, get these ready. Regardless of whether you are using a mould or glasses, it’s a good idea to get into a habit of putting them on a tray to catch any accidental spills as you move the jelly to the refrigerator.
Cut the oranges in half and squeeze them, pips and all, into a measuring jug. Keep going until you have 300ml. Then squeeze in the lemon juice.
The orange juice is going to be relatively tart, so you will need to sweeten it. Add about equal quantities of syrup and water to the orange juice until you reach 500ml. If you think that you have exceptionally sweet oranges, then by all means add less syrup. In any case, the volume of the liquid must reach 500ml.
Now for turning it into a jelly. Cut the leaves of gelatine into a few pieces and place in a heatproof bowl. Add a few tablespoons of the jelly mixture so that the gelatine is just covered. Let the gelatine soften for 10 minutes while you bring a small pan of water to a simmer.
Place the bowl of softened gelatine over the simmering water and stir from time to time until totally melted. This will take about 10 minutes. Pour the remainder of the jelly mixture over the melted gelatine and stir to combine.
Finally, strain into a measuring jug and then carefully fill your mould. Refrigerate until set.
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