Homemade Orange Jelly?

t_obermory

Hi, I wondered if any of you OS's could help me as my internet searching isn't getting me anywhere.

I have some oranges that have been neglected and need using soon, I thought I could use them to make a jelly (the desert type not the preserve) but I'm not really sure where to start, I do have a jar of liquid glucose. I was thinking of just cooking the oranges and adding some glucose, to make a lumpy, fruity jelly, but I really don't know what quantities of glucose to add.

If anyone has an tips/recipes that'd be great.
Thank you!

Penelope_Penguin

t_obermory wrote: »

Hi, I wondered if any of you OS's could help me as my internet searching isn't getting me anywhere.

I have some oranges that have been neglected and need using soon, I thought I could use them to make a jelly (the desert type not the preserve) but I'm not really sure where to start, I do have a jar of liquid glucose. I was thinking of just cooking the oranges and adding some glucose, to make a lumpy, fruity jelly, but I really don't know what quantities of glucose to add.

If anyone has an tips/recipes that'd be great.
Thank you!

Glucose is a type of sugar. To make jelly you'll need gelatine. Have you any of that?

Penny. x

wssla00

I might be wrong but I thought if you put citrus or banana in jelly it didn't set?

No idea though....!

t_obermory

Penelope_Penguin wrote: »

Glucose is a type of sugar. To make jelly you'll need gelatine. Have you any of that?

Penny. x

No unfortunately :doh: If anyone has any other ideas as to what I can do with oranges that'd be great!

AnxiousMum

Pineapple in jelly will stop it from setting - have made many jelly's with mandarin in them though - so don't see the acid from oranges being a problem.

poppy-glos

with gelatine, fresh pineapple won't set but tinned will

i have used oranges to make orange jelly before, where you cut the oranges in half, juice them, use leaf geletine to make into jelly then back into shells to set.

my idea without geletine would be caramelised oranges, where you slice the oranges through in rounds and cut off the peel, the in a thick pan heat sugar without stirring til it bubbles, and then later colours. very carefully add a little water once has deep brown colour (careful as is very hot and likely to splatter, defo a grown up job!!!) then once cooled pour this over the orange slices, this was a very posh 60's or 70's dessert i understand

Penelope_Penguin

AnxiousMum wrote: »

Pineapple in jelly will stop it from setting - have made many jelly's with mandarin in them though - so don't see the acid from oranges being a problem.

Fresh pineapple (and I believe kiwi) contain an enzyme (pectinase) which breaks down the pectin, meaning that the jelly won't set.

Cooking pineapple destoys that enzyme, so tinned pineapple will make fab jelly :j

HTH, Doctor Penny

Penelope_Penguin

t_obermory wrote: »

No unfortunately :doh: If anyone has any other ideas as to what I can do with oranges that'd be great!

Try this thread I'll merge this later to keep ideas together.

thriftlady_2

Squeeze the juice and freeze in ice cube trays or bigger containers if you are going to use it in larger quantities.

You can make jelly with the frozen juice when you have some gelatine.

babyshoes

Candied orange peels are great, but very time consuming. I like them dipped in chocolate!

meritaten

I too have about half a dozen oranges that need to be used - so had decided to make crystallised oranges with half and to dry out the other half, sliced to spice up my potpourri bowls.
I have a vague idea on the crystallised oranges but need to look up the recipe in my old faithfull good housekeeping book.
the oven will be on later for supper so will prepare the oranges beforehand and then just leave them on floor of oven while supper is cooking and until oven gets cold.