Orange Jelly Slices Recipe 445

Steps:

• Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly., Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours., Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.

Steps:

• Wash oranges then cut in half crosswise. Juice oranges and strain. You will need 1 3/4 cups of juice. Carefully scrape out and discard pulp from oranges to form six-half shells. In a small saucepan combine 1/4 cup of the juice with the gelatin and set aside for 5 minutes. Heat mixture over low heat, stirring occasionally until the gelatin is clear (about 3 to 4 minutes). Whisk in remaining juice and lemon juice. Transfer juice to a measuring jug for easy pouring. Arrange orange shells in muffin tins or ramekins (keeps shells upright) and pour mixture over evenly. Place in fridge and chill until set, about 4 hours. When set, remove from fridge and cut each half into wedges. If needed, trim away any excess orange skin before serving. The Culinary Chase's Note: Choose navel oranges that are small enough to fit in a juicer. The added lemon juice helps to enhance the orange flavor. Enjoy!

Steps:

• Cut the oranges in half. Scoop out all the fruit, making sure to keep the peels intact (I recommend using the pulp to make fresh squeezed orange juice or whatever else you want - mix into pancakes or pastry batter, make marmalade, etc).
• Make the jello according to package instructions (with the boiling water) but instead of using 1 cup cold water, substitute the vodka.
• Take out a cupcake baking pan. Place each orange half peel in one of the cupcake holders to make them stand upright. Pour the jello carefully into each orange half.
• Refrigerate for 4 hours, or until set. Cut the oranges into slices and serve!