The newly purchased oranges look good but are very sour. They don't have much moisture and taste good.
It means that this happened when I came to Japan
Fruits that are several times higher in domestic prices are always unsatisfactory. They can only comfort themselves with reasons such as being fresher.
But even so, fruit still needs to be eaten every day!
You don't have to take this orange that is tasteless to eat but a pity to throw away. Jelly is a snack that even office workers can quickly make
Of course children like it too
If you like jelly, you can try making it simple, natural and delicious
If the raw material fresh oranges are very delicious, there is no need to be so extravagant. Maybe it is adding to the lily.
Fresh orange jelly
By KrisKulas
Recipe Recommendations
- fresh orange of 2
- sugar appropriate amount
- mint leaves appropriate amount
- gelatin tablets appropriate amount
- sweetening
- other
- ten minutes
- simple
Steps for Fresh orange jelly
1
Cut 2 oranges in half, carefully remove pulp, remove white parts and stones.
2
The fresh orange pulp is beaten into pure juice without adding water, and sugar is added during the process.
3
Do not throw away fresh orange peel, use it aside.
4
Add 1 tablespoon of white wine or rum, 1 tablespoon of water to gelatine powder (or soak soft gelatine slices).
5
Heat 4 in a 500W microwave for 30 seconds and mix well with the orange juice.
6
Pour into the orange peel. The orange peel can be fixed in a cup or other container. Freeze in the refrigerator until completely solidified and remove it. Add mint leaves and other decorations as desired.Fresh orange jelly Make Tips
1. I like the texture of orange fibers, so I used the orange pulp directly from the blender. If you don't like it, you can squeeze out the juice by hand to remove the fibers, or blend it and then filter it twice; the resulting jelly will be chewier than jelly with the fibers retained.
2. Oranges vary in size, so the amount of gelatin should be adjusted according to the actual amount of juice obtained. Similarly, due to different sweetness levels, the amount of sugar added should also be adjusted according to the actual situation.
3. When removing the flesh, try not to break the orange peel. My method is to use a small knife to scrape around the edge of the flesh, and then scoop out the flesh by hand. If you find this troublesome, you can pour the jelly into a mold.
4. When removing the flesh, be sure to remove the white pith, otherwise the texture will be astringent.
5. I didn't have white wine, so I added rum instead. White wine would be better if you have it.
6. When the jelly is first poured into the orange peel, it is still in a liquid state, so it is best to secure the peel; otherwise, the surface of the final jelly may not be level.