Orange jellies: the recipe with pectin


Here we are! I can’t wait to announce I finally got the result I wanted! Thick fruit jellies, with a firm texture. This time I used oranges (I bought a few Kg at Costco, lol :)) and I blended the pulp. This step allows achieving a certain density and a more indulgent texture.

I swear this is the last recipe with pectin I am going to post, for a while, at least. I am very satisfied, I must say: I went from the disaster of a few months ago to the success of this spring.

I report the recipe below, but I am going to warn you: pectin, and thus their...ahem..."behavior", might vary from brand to brand. Even if you buy HM type pectin from two different brands, you might notice significant differences. This means that you might need a different proportion of fruit/pectin/sugar or your jam/jellies might do not turn right. To avoid bad surprises, I recommend you refer to the instructions attached to your pectin box.

Back on track, now, get the last oranges of the season to make:

Orange jellies

(Doses for 40-45 jellies)

  • 3 big oranges
  • 1 glass of water
  • 300 g of sugar
  • 4 tea spoons of LM type pectin
  • 15 mL of calcium water
  • White sugar to garnish

Peel the oranges and get rid of the white parts and of the seeds. Blend the pulp and pour it in a large pot. Add water and calcium water, and bring everything to boil. Homogeneously mix the pectin with the sugar, and add it to the fruit pulp. Stir for a couple of minutes and bring to boil again. Remove the pot from the stove and pour the fruit blend in a small pan with tall edges, covered with parchment paper. Let it cool down and transfer it to the fridge to allow jelling. Cut the fruit pastes in small cubes and sprinkle them with white sugar, before serving.