The other day I happened to see a recipe of Orange Jelly. I was very surprised to find the recipe required an unthinkable amount of Gelatine Powder. I became curious to compare other people’s Orange Jelly recipes. Some recipes require a lot of Sugar, and some recipes are complicated. To me, Jelly is simple to make. I use 2g Gelatine Powder for 100ml Liquid. That’s the basic recipe. 1 teaspoon Gelatine Powder is about 4g. Once you know this, Orange Jelly is easy.


2 to 3 Servings
*Note: If you add Mandarin Segments, it would be enough for 4 servings


2 teaspoons (about 8g) Gelatine Powder
*Note: If you like firm jelly, you can add 2 & 1/2 teaspoons
2 tablespoons Water
400ml 100% Orange Juice
2 to 4 tablespoons Sugar *alter the amount depending on the sweetness of the Orange Juice
1 teaspoon Grand Marnier *optional for grown-ups
*Note: You can add some canned Mandarin Segments

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes. *Note: If you add extra Gelatine Powder for firm jelly, you need more Water.
  2. Place Orange Juice and Sugar in a saucepan, and bring tot the boil, stirring occasionally.
  3. Once it’s boiling, remove from heat, add soaked Gelatine, and mix well until Gelatine dissolves completely. Add Grand Marnier (*optional) and mix well. Cool the mixture.
  4. If you add Mandarin Segments to the jelly, place them in the serving glasses OR jelly moulds. Pour the cooled jelly mixture and leave them in the fridge until set.