Home-Made Orange Jelly

Orange: the fruit that grows everywhere in the Mediterranean and is loved everywhere. Make whatever you can with it; marmalades, preserves, sweets. Cook it with pork or duck, it goes with them wonderfully. Here is a recipe for a very light and scrumptious dessert.

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  • 1 kg oranges for 3 tumblers orange juice
  • 2 lemons for 1 glass lemon juice
  • 6 tsp corn flour
  • 6 tsp sugar
  • grated rind of 4 oranges
  • rind of 3 oranges in juliennes,grated
  • 1/2 cup sugar
  • cinnamon or vanilla
  • 1 glass water


Squeeze the lemon and orange juice.

Instead of using a commercial jelly mix, we use corn flour, which both mixes smoothly and sets translucent and radiant.

Mix the grated orange rind with 2 spoonfuls of sugar and leave to blend.

Put the orange and lemon juice in a saucepan.

Add the corn flour before turning on the hotplate.

Mix thoroughly so that it dissolves completely in the juice.

Add the grated peel and the rest of the sugar.

Turn on the hotplate and stir the mixture evenly and continuously with a wooden spoon. Be patient.

The mixture will thicken slowly and needs continuous stirring to avoid lumps from forming.

When you feel it has thickened enough, pour into a cake mould.

Put in the fridge to cool for one hour or more.

Preparing the sauce.

Cut the orange peel into fine strips (juliennes) and boil in water.

Discard the first water and replenish with fresh.

As soon as it comes to a boil, add the half glass of sugar and boil until it is reduced to syrup.

Add a touch of cinnamon and then the vanilla.

Turn out the jelly and pour the sauce over it.



Enjoy this with a glass of Visanto or Grand Marnier
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