Orange Jelly

Ingredients

• 3 tablespoons Unflavored gelatin powder (Modern substitute for isinglass (1.5 oz isinglass = approximately 3 tablespoons gelatin))
• 0.75 cup Granulated white sugar (Original called for 3/4 pound; modernized to 3/4 cup for reasonable sweetness)
• 1 cup Water
• 2 tablespoons Orange peel, strips (From 1-2 oranges, avoid white pith)
• 1 tablespoon Lemon peel, strips (From 1 lemon, avoid white pith)
• 2.5 cups Fresh orange juice, strained (From approximately 10 oranges)
• 0.25 cup Fresh lemon juice, strained (From 2 lemons)

Instructions

1. 1Juice the oranges and lemons, straining to remove pulp and seeds. Set juice aside. Remove strips of peel from the oranges and lemons, avoiding the white pith.
2. 2Sprinkle the gelatin powder over 1/4 cup of cold water in a small bowl and let stand for 5 minutes to bloom and soften.
3. 3In a medium saucepan, combine the remaining 3/4 cup water, sugar, orange peel, and lemon peel. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat and simmer for 8-10 minutes until it forms a light syrup.
4. 4Remove the syrup from heat. Add the bloomed gelatin to the hot syrup and stir until completely dissolved, about 2 minutes.
5. 5Let the gelatin mixture cool to lukewarm, about 15-20 minutes. Do not let it set.
6. 6Once the mixture is lukewarm, stir in the fresh orange juice and lemon juice. Do not heat the juice.
7. 7Strain the entire mixture through a fine mesh strainer or cheesecloth-lined strainer to remove the citrus peels and any pulp.
8. 8Pour the strained mixture into lightly oiled molds or a serving dish. Lightly oil the molds first for easier unmolding.
9. 9Refrigerate for at least 4 hours or overnight until completely set and firm.
10. 10To unmold, dip the bottom of the mold briefly in warm water for 5-10 seconds, then invert onto a serving plate. Serve chilled.