Orange jelly is a sure remedy against autumn blues.
The taste of fruit during boiling changes, and quite significantly, and in the case of citrus fruits – especially. White fibers and zest, which are sometimes advised to be added to orange jelly, we do not recommend using. It is assumed that thanks to them the kissel will acquire a flavor, this may be true, but bitterness will appear along with it. Therefore, our recommendation is to peel oranges thoroughly. The second important point to remember: for the preparation of jelly, any starch is not suitable – only potato. Do not use corn and rice: they will give a cloudy color. And finally, do not forget that potato starch cannot be boiled: it will immediately turn into glucose.
- Water – 500 ml
- Oranges – 4 pcs.
- Orange juice – 500 ml
- Potato starch – 3 tbsp
- Sugar – 50 ml
- Sweet whipped cream – 250 ml
- Lemon juice – 50 ml
- Cardamom – ¼ tsp
So, we remove all white fibers and lobular films, leaving a clean pulp, which we cut into cubes. The seeds of inconvenience will not deliver and the taste of jelly will not change – filtering is ahead, they will remain in the sieve. Add sugar, water, and start boiling oranges: after boiling, 5-7 minutes are enough for the pulp to reach its condition. Plus, during this time, an orange will not lose all vitamin C – get the maximum benefit. To speed up the process, the pulp can be mashed with a fork or mashed potato press.
Wipe the boiled pulp through a sieve and add it to the common pan again. Now thicken the jelly – gradually pour the starch, constantly stirring it with a whisk. Lumps should not be!
Again we put the jelly on the stove and heat it, but not bringing to a boil – carefully monitor the thickening process, not forgetting to interfere: about 1 minute of heating is enough. If you accidentally boil jelly, then it will not return to its thick consistency, becoming liquid.