0.5 box (1 oz / 28 g) sheet or powdered gelatine, OR 1 1/2 tablespoons (11 g) granulated gelatine
0.5 cup (120 ml) cold water
1 cups (360 ml) boiling water
1 cup (200 g) granulated sugar
1 cup (240 ml) sherry or Madeira wine
0.5 cup (120 ml) orange juice
8 tablespoons (120 ml) lemon juice
Instructions
1. Combine the gelatine and cold water in a medium bowl. Allow to soak (bloom) for 20 minutes, until the gelatine granules are fully swollen and the mixture is firm — blooming is the process of hydrating dry gelatine in cold liquid before dissolving, which ensures a lump-free result.
2. Pour the boiling water over the bloomed gelatine and stir for 1-2 minutes until fully dissolved — the liquid should appear completely clear with no visible granules remaining.
3. Add the sugar and stir for 1-2 minutes until dissolved — the liquid will look glossy and no sugar crystals should be visible.
4. Stir in the sherry or Madeira wine, orange juice, and lemon juice. For a firmer, more wine-forward jelly, substitute additional wine for all or part of the orange juice.
5. Strain the mixture through a fine-mesh strainer or cheesecloth into a lightly oiled 4-cup (950 ml) mould or individual serving moulds.
6. Chill in the refrigerator for at least 3-4 hours, or overnight, until fully set — the jelly should pull cleanly from the sides of the mould and hold its shape when unmoulded, with a firm but slightly trembling texture when the mould is gently shaken.
7. To unmould, dip the bottom of the mould briefly (5-8 seconds) in warm water, run a thin knife around the edge, invert onto a serving plate, and lift away the mould.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.