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.
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
- 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.
- 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.
- When cool enough, cover with lids or plastic wrap, and place in the fridge for a few hours or until completely set.
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