I saw a picture of these on Facebook and just had to try them. They are super easy and don’t take a lot of time. In fact, they are so easy, they don’t really need the following step-by-step, but since I bothered to photograph the process, I might as well share it.
This recipe took between four and five navel oranges. It depends on the size of your orange. I started with four and had just enough jelly (jello) left for one half more.
The orange pieces we managed not to eat on the spot will feature in tomorrow’s lunches.
One word of caution – don’t pierce your peel at all. Or pull out the navel leaving a hole. It ruins everything.
You don’t want your jelly/o to fall apart so make it thicker by adding only 3/4 cup of cold water to your 1 cup of boiled water and dissolved jelly mixture, instead of a full cup of cold water.
Big tip – use a muffin pan to hold your peels. I don’t have a muffin pan yet in my new home, and this was the most precarious part. The peels kept tipping over and pouring out my jelly. I had to prop them all up together to keep them upright, and still they spilled when I transferred them to the fridge for chilling.
After they are fully chilled, quarter and hey presto! I can’t wait to put these in tomorrow’s lunches. They’d be good for parties too. I’m going to try it with lemons, limes, any fruit with a firm peel! Ooh, and if you use sugar-free jelly, they are keto-friendly too.
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