0.5 package (1/4 oz / 7 g) powdered gelatin, OR 2 1/4 teaspoons (7 g) bulk powdered gelatin
0.5 cup (120 ml) cold water
1 cups (355 ml) boiling water
1 cup (200 g) granulated sugar
1 cups (355 ml) fresh orange juice (from approximately 4-5 medium oranges)
3 tablespoons (45 ml) fresh lemon juice
Instructions
1. Bloom the gelatin (hydrating dry gelatin in cold liquid before dissolving): sprinkle the gelatin over the 1/2 cup (120 ml) cold water in a medium saucepan and let stand 5 minutes, until the granules are fully swollen and the surface appears matte rather than powdery.
2. Add the 1 1/2 cups (355 ml) boiling water to the bloomed gelatin and stir over low heat for 1-2 minutes, until the gelatin is completely dissolved — no visible granules remain and the liquid is clear.
3. Add the granulated sugar and stir continuously over low heat for 2-3 minutes, until the sugar is fully dissolved and the mixture is transparent.
4. Remove from heat. Stir in the orange juice and lemon juice. The mixture should be uniformly pale amber and completely clear.
5. To extract juice from oranges: cut each orange in half crosswise, then use a spoon to scoop pulp and juice from each section into a bowl, or press the halves on a glass citrus juicer. Strain the collected juice through a double layer of cheesecloth to remove all pulp and seeds before measuring.
6. Pour the mixture into a wetted 1-quart (950 ml) mold or into individual serving glasses. Refrigerate for 3-4 hours, until fully set — the jelly should be firm to the touch at the center, pull cleanly away from the sides of the mold, and hold its shape when unmolded.
7. To unmold: briefly dip the mold in warm water for 5-10 seconds, run a thin knife around the edge, and invert onto a serving plate.
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