small serrated knife
tablespoon or grapefruit spoon
pair of scissors
large measuring jug
small measuring jug
1 packet (80 g) orange jelly
¾ cup (180 ml) boiling water
¾ cup (180 ml) freshly squeezed orange juice, from oranges listed in ingredients
Cut the oranges in half through the waist. Squeeze out the juice until you have a ¾ cup full. Scrape out the membranes of 6 orange halves with a tablespoon, or a grapefruit spoon if you have one.
Place cleaned orange halves in a muffin pan, open side up, to keep them nice and steady.
Cut open the jelly packet and shake the contents into a large measuring jug. Pour the boiling water over and stir with the wooden spoon to dissolve all the jelly crystals. Make sure that there are no crystals stuck to the wooden spoon or measuring jug. Stir really well.
Stir in the freshly squeezed orange juice. Pour the jelly into the orange skins. Leave in the fridge to set, it takes about 4 hours, or overnight. Remove halves from the muffin pan. Cut each one into half again to form jelly wedges.
To make the boats