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


2 cups (500ml) Orange Juice
1 sachet (8g) Queen’s ‘Jel-It-In Vegetarian Gelling Powder’ *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder

2 to 3 tablespoons Sugar
1 teaspoon Grand Marnier *optional, ‘Grand Marnier’ is an orange-flavoured liquor
1 can (310g) Canned Mandarin Segments

  1. Place Sugar and Gelling Powder (OR Agar Agar Powder) in a saucepan and mix well. Add Orange Juice and mix well, then bring to the boil, stirring well. Once it started boiling, remove from heat. *Note: If you use Agar Agar Powder, use it according to the instruction on the package.
  2. Drain the canned Mandarin Segments. Place the Mandarin Segments in serving glasses, jelly moulds OR container. Pour the orange jelly mixture over, and shake a little bit to remove any bubbles around the Mandarin Segments.
  3. When cool enough, cover with lids or plastic wrap, and place in the fridge for a few hours or until completely set.