Orange Jelly
From: Gisele, Aylmer, Quebec, Canada
Comments: Two other ways to check if jelly is ready:
1 - Pour just a little of the liquid onto a very cold saucer or metal spoon; check for the result.
2 - Dip a wooden spoon into the hot mixture and lift it; if large, thick drops shape while sticking to the spoon, it is ready.
  • 4 pounds [2 kg] Seville oranges [bitter]
  • 2 lemons
  • 9 cups [2.25 L] cold water
  • Sugar
  • Hot sterilized jars
  • Rinse and wipe dry oranges and lemons; grate and reserve rinds overnight.
  • Arrange fruits, throwing away skins.
  • Chop fruits using a stainless steel knife; transfer fruits pulp and cold water into a large casserole.
  • Bring to a boil; simmer for 30 minutes, stirring often.
  • Pour into a jelly bag; leave to drip into a large bowl.
  • To get a clear juice, do not press on bag.
  • The day after, measure liquid; add the same amount [cups] of sugar.
  • Into a clean large casserole, mix together liquid, sugar and reserved grated rinds; boil until of jelly consistency.
  • Immediately pour into hot sterilized jars and seal.