Orange Jelly

Cooking method

1. Step 1:

   

   Gather the listed ingredients. If the oranges are large, use 3; if they're small, use more. Be sure to check the gelatin's expiration date, since an expired product can let you down.

2. Step 2:

   

   Roll each orange firmly against the counter so the juice loosens up inside, then cut it in half over a container. Squeeze the juice from the orange halves with a citrus press. To save time, you can use store-bought orange juice, but that will make your dessert less wholesome and fragrant.

3. Step 3:

   

   Pour the sugar into a saucepan. You can replace it with honey, but honey goes into orange juice that's cooled to 86°F (30°C), since it shouldn't be heated.

4. Step 4:

   

   Pour the orange juice into the saucepan and set it on the stove over medium heat. Bring it to just below a boil — don't let it boil, so you don't destroy the vitamin C. The juice needs to be warm so the gelatin can dissolve in it.

5. Step 5:

   

   Add the gelatin and stir. Leave it for 5 minutes to bloom, then stir thoroughly again. It's best to do this with a whisk or a mixer on the lowest speed.

6. Step 6:

   

   Pour the warm orange juice with the dissolved gelatin into containers: glasses, cups, dessert cups, bowls, and the like. If you plan to decorate the jelly, leave a little room on top for the cream. Put the containers in the refrigerator and let them set for about 2–3 hours, until fully firm.

7. Step 7:

   

   Turn out the finished jelly after the time is up — it sets firmly, so you can even flip the container upside down. If you used less gelatin, don't try this — the jelly may fall out.

8. Step 8:

   

   Garnish this bright, fragrant dessert with whipped cream from a can, frosting, mint or strawberry leaves; add orange slices and serve.

9. Step 9:

   

   And don't forget a cup of fragrant hot coffee or tea. You can keep orange jelly for 3 days in the fridge.