Tangelos have a flavour between a mandarin and a grapefruit and are said to be juicier than oranges. In this jelly recipe the freshly squeezed juice is simply balanced with a syrup of sugar and water and then set with gelatine. A tangy, refreshing and light dessert.






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  • 10 leaves gelatine
  • 200 ml stock syrup (50% water 50% sugar)
  • 800 ml tangelo juice, freshly squeezed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 4 hours

Line a flat tray with a silicone sheet or plastic wrap.

Soak the gelatine leaves in cold water until soft. Warm the stock syrup gently in a saucepan over low heat. Squeeze any excess water from the gelatine leaves and to the stock syrup. Stir until fully dissolved then add the tangelo juice, stirring to combine.

Check the flavour and adjust if necessary with a little more sugar or juice.

Pour into mould and refrigerate for 4 hours or until set. Unmould and slice to use.

Tip: This recipe can be set into individual moulds and served with citrus fruits as a garnish.