Recipe from Lily Moore
Orange Jelly
Cooking time: 3 h.
Servings 2
Experience a zesty burst of flavor with this homemade orange jelly! This recipe is a refreshing take on a classic dessert, perfect for a hot summer day. It is not only delicious but also a healthier alternative to store-bought desserts and it can be kept in the refrigerator for a few days.


  • Orange
    3 pcs.
  • Meringue
    to taste
  • Gelatin powder
    0,2 oz.
  • Whipped cream
    to taste
  • Powdered sugar
    2,1 oz.
  • Fresh mint leaves
    to taste
  • Tangerine
    1 pcs.

Nutrition facts per serving

  • Calories

    239 kcal

  • Protein

    5 g

  • Fat

    3 g

  • Carbohydrates

    48 g


  • Roll each orange on a hard surface, using pressure to release the juice inside. Cut the oranges in half and squeeze out the juice.

  • Pour the orange juice in a saucepan and add the sugar. Place it on the stove over medium heat, bring it to a simmer, but do not boil. The juice needs to be warm so that the gelatin can dissolve in it.

  • Add the gelatin to the mixture, stirring until it's fully dissolved. Allow it to sit for 5 minutes to thicken and then stir again. It's best to use a whisk or a mixer set on low speed for this step.

  • Wash and clean tangerines. Divide the wedges and distribute them among the glasses. Pour the resulting mixture into glasses, leaving some space for the whipped cream and place them in the refrigerator for 2-3 hours to set. Decorate the jelly with whipped cream, mint leaves, or strawberry leaves and meringue before serving.


  • You can use store-bought orange juice, but it will result in a less flavorful and healthy dessert.

  • Orange jelly can be stored in the refrigerator for up to 3 days.

Bon Appetit!

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