I recently discovered a product called Queen’s ‘Jel-it-in Vegetarian Gelling Powder’ at a Woolworths store. It’s an Agar-base gelling powder and it is easy to use. Sometimes I prefer to use Agar or Kanten rather than Gelatine. For this orange juice jelly, definitely Agar is the best option. And Queen’s ‘Jel-it-in’ dissolves very well. I will be using this product for rest of my life.


4 Servings


Orange Juice 500ml
Agar Agar 8g *I used Queen’s ‘Jel-It-In Vegetarian Gelling Powder’
Sugar 2 to 3 tablespoons
Grand Marnier 1 teaspoon *optional, ‘Grand Marnier’ is an orange-flavoured liquor
Canned Mandarin Segments 1 can (310g)

  1. Place Orange Juice, Sugar and Gelling Powder in a saucepan. Mix well, and bring to the boil, stirring well. Once it started boiling, remove from heat.
  2. Drain the canned Mandarin Segments to remove the syrup.
  3. Place the Mandarin Segments in glasses, jelly moulds or container. Pour the orange mixture over, and shake a little bit to remove any bubbles around the Mandarin Segments.
  4. When cool enough, cover with lids or plastic wrap and place in the fridge for a few hours or until completely set.