Orange and lemon jelly

    3 hours 20 min

    This is a quick way to make a fruit based jelly that can accompany any dessert or stand as a dish on its own. I remember jelly made by my Mum coming from a packet, this recipe using fresh fruit raises jelly to a new level. Once you have tried this recipe and eaten the jelly you will not go back to packet jelly. Enjoy and relive childhood memories. This recipe makes enough jelly for four servings or the jelly layer of a trifle.


    Dorset, England, UK
    24 people made this

    Serves: 4 

    • 350 to 400ml water
    • 75g granulated sugar
    • 1 orange
    • 1 lemon
    • 1 sachet gelatine (or enough to set 500ml liquid)

    Prep:10min  ›  Cook:10min  ›  Extra time:3hr setting  ›  Ready in:3hr20min 

    1. Put 250ml of the water and the sugar into a saucepan over a low heat to dissolve the sugar.
    2. Zest and juice the orange and lemon into a measuring jug. Add additional water to make the quantity up to 250ml. Pour into the saucepan and raise the heat to just below boiling and then reduce the heat to a simmer for 5 to 10 minutes and let the flavours infuse.
    3. Pour the liquid through a sieve into a bowl, removing the zest, pips and and any other bits from the liquid. Return the drained liquid to a clean saucepan and slowly add the powdered gelatine stirring to make sure the gelatine is totally dissolved. Let the liquid cool for about 15 minutes before pouring into a mould or dessert dish.
    4. Place the jelly in the fridge and leave it to set. If I am short of time I often put the jelly into the freezer for between 15 to 20 minutes, checking every five minutes, until set and return to the fridge. Before serving you can decorate the jelly and then enjoy.

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