4.9 from 24 votes
Orange Jelly
A refreshing jelly dessert for the summer: Orange Jelly or Mikan Jelly. This crowd-pleasing treat makes a perfect dessert to serve at your backyard parties.
Prep Time
10 mins
Cook Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
4
Calories:
114 kcal
Course:
Dessert
Cuisine:
Japanese
Ingredients
- 2 gelatin sheets (2 sheets are equivalalent to 2 tsp (4 g) gelatin powder)
- 3 Tbsp water hot
- 1 can mandarin orange 15 oz, 425 g; certain tropical fruits such as pineapples and kiwis have an enzyme that can prevent gelatin from setting; therefore, they need to be heated through completely, which will destroy the enzyme
- ¾ cup mandarin orange syrup ¾ cup + 4 tsp to be precise, from the mandarin oranges can
- 3 Tbsp sugar
Instructions
- Gather all the ingredients.
- If you are using gelatin sheets, cut them into thin ½ inch (1.3 cm) strips. Put gelatin (powder/sheets) in a bowl and pour 3 Tbsp hot water. If you are using gelatin sheets, we’ll need to melt the gelatin with a double boiler (Step 3). Please make sure to use a heat resistant bowl that is larger than the opening of the saucepan.
- Drain the mandarin oranges into a sieve over a bowl or measuring cup. There should be 200 ml (¾ cup + 4 tsp) of syrup. Save the syrup and transfer the oranges to a plate.
- In a small saucepan, bring roughly ½ cup of water to simmer and place the bowl of gelatin mixture over the saucepan. The steam will immediately warm up the glass bowl and start dissolving the gelatin.
- When the gelatin has completely melted, add 3 Tbsp (40 g) sugar and whisk until all the sugar has been dissolved.
- Mix the gelatin mixture with the 200 ml (¾ cup + 4 tsp) syrup.
- Place the mandarin oranges in the serving glasses. Then pour the gelatin mixture over it. When it has cooled to room temperature, store in the refrigerator until it sets, about several hours. Garnish with mint and enjoy!
Cup of Yum
Notes
- Gelatin sheets (gold): You will need 2 gelatin sheets to set 1 cup (240 ml) of liquid. That's equivalent to:
- ½
- 1 sheet gelatin = 1 tsp (2 g) gelatin powder
- 3 ½ sheets = approx 1 envelope Knox gelatin powder (7 g)
- 4 sheets = approx 1 Tbsp gelatin powder
- 1 tsp gelatin powder = ½ tsp kanten powder
- 1 tsp gelatin powder = 1 tsp agar powder
Nutrition Information
Calories
114kcal
(6%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
4mg
(0%)
Potassium
177mg
(4%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
724IU
(14%)
Vitamin C
28mg
(31%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 114
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 28mg | 31% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.