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Orange Jelly

Two fresh nectarines for Nectarine Jam

All of the following recipes are from my Grandmother's vast recipe collection, which contained many torn sheets from various magazines and cookbooks, along with the shared, hand-written recipe exchanges she so loved. Grandma knew how to cook and her homemade jams and jellies were the best!

I am typing these out just as they were written so very many years ago.

Orange Jelly: Variation One

Orange jelly is a great delicacy and not expensive. To make a large dish, get six oranges, two lemons, a two-ounce package of gelatine. Put the gelatine to soak in a pint of water, squeeze the orange juice into a bowl, also the lemon juice, and grate one of the lemon skins in with it. Put about two cupfuls of sugar with the gelatine, then stir in the orange juice, and pour over all three pints of boiling water, stirring constantly. When the gelatine is entirely dissolved, strain through a napkin into molds or bowls wet with cold water, and set aside to harden. In three or four hours it will be ready for use and will last several days.

Orange Jelly: Variation Two

Jar of orange jelly or marmalade Soak one quarter of a box of gelatine until soft in just enough cold water to cover. Then pour over it one half cup of boiling water. Stir until well dissolved, add the juice of one small lemon, one cupful of orange juice, and one half cup of sugar. Strain, turn into molds previously wet in cold water, and set on ice to harden. Strawberry, raspberry, and other fruit juices may be used in a similar manner.

Orange Jelly: Variation Three

Take 7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water and 1/4 oz. prepared *agar-agar. Rub the skins of the oranges and lemons well with some of the lumps of sugar, and squeeze the juice from the oranges and lemon. Soak the agar-agar in cold water for half an hour and then thoroughly squeeze. Warm in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring to the boil. Pour through a hot strainer into a wet mould. Turn out when cold. If difficult to turn out, stand the mould in a basin of warm water for 2 or 3 seconds.

Note: Agar-agar is a gelatinous substance derived from red algae, which is used for thickening. It is vegetarian friendly.

Orange Jelly: Variation Four

Take fourteen large ripe oranges, and grate the yellow rind from seven of them. Dissolve an ounce of *isinglass in as much warm water as will cover it. Mix the juice with a pound of loaf-sugar broken up, and add the grated, rind and the isinglass. Put it into a porcelain pan over hot coals and stir it till it boils. Then, skim it well. Boil it ten minutes, and strain it (but do not squeeze it) through a jelly-bag till it is quite clear. Put it into a mould to congeal, and when you want to turn it out dip the mould into lukewarm water. Or you may put it into glasses at once. You must have a pint of juice to a pound of sugar A few grains of saffron boiled with the jelly will improve the colour without affecting the taste.

Note: *Isinglass is a semitransparent whitish very pure gelatin prepared from the air bladders of fishes (as sturgeons) and used especially as a clarifying agent and in jellies and glue. (Source: Merriam-Webster Dictionary)

Aged Orange Jelly Recipe

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