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Fruit and Jelly Cups

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Fruit and Jelly Cups
Cuisine Fruit
Servings
serves
Ingredients
Cuisine Fruit
Servings
serves
Ingredients
Instructions
  1. In a large saucepan, simmer oranges, apples and water 1 1/2 hours or until orange peel is very soft. Strain through a jelly bag.
  2. Measure liquid. Measure 500g sugar for each 600ml juice.
  3. In a large saucepan, cook juice over low heat. Add sugar until dissolves. Increase heat; boil rapidly until jelly reaches 105c.
  4. Remove from heat. Remove scum.
  5. Cool for 5 minutes. Ladle into bowls or hollowed out orange halves.
Recipe Notes

You can ladle into hot jars and seal.

Makes 3/4 litre. Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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