Whole Orange Jelly

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut off about 1.5 to 2 cm from the stem end of each orange, then use a knife to open the top. Carefully scoop out the pulp with a spoon, preserving the peel to use as a serving container. Repeat with the second orange.
   ▶ ≈1:27
2. 2
   Thoroughly mash the scooped pulp using a potato masher or similar tool, then press and strain through a sieve to extract the juice, ensuring no peel fragments remain.
   ▶ ≈2:49
3. 3
   Measure the extracted juice. Combine the fresh juice with bottled orange juice to reach a total of 300 ml. Add granulated sugar and mix well. You can omit the sugar if you prefer only the natural sweetness of the oranges. Ensure the juice mixture is at room temperature before proceeding.
   ▶ ≈3:34
4. 4
   Add the powdered gelatin to hot water (approximately 80°C or lower). Do not use boiling water as it may prevent the gelatin from setting properly. Stir thoroughly with a rubber spatula until completely smooth with no lumps.
   ▶ ≈4:30
5. 5
   Add a small amount of the orange juice mixture to the dissolved gelatin and stir to combine, ensuring no gelatin granules remain. If there are still any lumps, heat for another 10-20 seconds. Pour the gelatin mixture back into the remaining juice and mix thoroughly.
   ▶ ≈5:22
6. 6
   Pour the jelly mixture into the prepared orange shell containers. If there is leftover mixture, place it in a separate container. Cover with plastic wrap and refrigerate for about 2 hours until completely set. Serve whole or sliced in half.
   ▶ ≈6:02