OK, I was wrong. I was testy after getting carpal tunnel on my arms from all the oranges I had to juice and scrape and peel and boil … and I was disappointed that all of that work only yielded a jar and an almost-full jar. However, the jelly itself turned out great. After only 24 hours (the recipe said to wait 2 days for the jelly to fully gel), the jelly is firm enough to cut (although a little loose, see photo) and it’s very tasty.
I still plan to use the same procedure with the rest of these food swap oranges that I did with the lemons and limes in the previous post — slicing them, peels and all, covering them in water, and letting them soak overnight, then boiling and straining them, and at the very end, adding the sugar. I am very interested to see how the taste, texture and procedure are different. Stay tuned.