Mandarin Jelly Chilled from Fresh Squeezed Juice
A refreshing fruit snack made by dissolving gelatin into freshly squeezed mandarin juice and chilling it in the refrigerator.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A refreshing fruit dessert made by blending seasonal mandarins for fresh juice, then setting it with gelatin and sugar. The secret is to gently warm the juice over low heat to dissolve the ingredients rather than bringing it to a rolling boil. Letting it sit at room temperature for a moment after taking it out of the fridge makes the texture much softer and more tender.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Tangerine juice3–4, 300 g (large, amount)
- Gelatin sheets5 sheets, 10 g
- Sugar2 tbsp
- Soak the gelatin sheets in cold water for about 10 to 15 minutes to soften them.
- They will melt if placed in hot water, so you must soften them in cold water.
- If using gelatin powder, you will also need 10g (1 tbsp). If using agar powder, you need about 1/2 tsp.
Steps
1. You need 300g of tangerine juice, which is the yield from 3 to 4 large ones.
5 gelatin sheets weigh 10g; if using gelatin powder, you will also need 10g (1 tbsp).
If using agar powder, you need about 1/2 tsp.
2. Soak the gelatin sheets in cold water for about 10 to 15 minutes to soften them.
They will melt if placed in hot water, so you must soften them in cold water.
3. While the gelatin softens, separate the mandarins from their peels.
To use the mandarin peels as jelly molds, I cut them in half and scooped out the flesh with a spoon.
If you have jelly molds, you can simply peel them by hand.
4. Place all the mandarin segments into a blender...
5. Blend until smooth.
6. Pour through a fine strainer to filter out the pulp and collect only the juice.
Press firmly with a spatula to squeeze out every last drop of juice left in the strainer.
7. Pour the tangerine juice into a pot and warm it over low heat.
This is only to dissolve the sugar and gelatin, so do not let it boil.
Add the sugar...
8. Lift the softened gelatin out of the water and add it in...
9. Stir until both the sugar and gelatin are completely dissolved.
Once the sugar and gelatin have dissolved completely with no lumps remaining, remove from the heat and let it cool.
10. Pour into the prepared molds and transfer straight to the refrigerator.
Let it set in the refrigerator for 2 to 3 hours.
Ppunwife's tips
- This is only to dissolve the sugar and gelatin, so do not let it boil.
- It may feel slightly firm right when taken out of the refrigerator, but letting it sit at room temperature for a short time gives it a tender texture.
- If you chilled the jelly in shot glasses or cups and it does not release easily, dip the container in lukewarm water and shake gently to loosen.
FAQ
Can I use gelatin powder or agar powder instead of gelatin sheets?
You can substitute gelatin powder using the same 10g (1 tbsp), or agar powder using about 1/2 tsp.
Is there anything to keep in mind when blooming gelatin sheets?
They will melt if placed in warm water, so you must soak them in cold water for 10 to 15 minutes.
What should I do if the jelly does not come out of the mold easily?
Dip the container briefly in lukewarm water and shake gently to release it easily.
Can I boil the tangerine juice over high heat when dissolving the gelatin and sugar?
Do not bring the juice to a rolling boil; gently warm it over low heat while dissolving the sugar and gelatin.
