Orange and Lemon Fruit Jellies – A Zesty Homemade Citrus Delight
Tangy, sweet, and melt-in-your-mouth — these orange and lemon fruit jellies are the perfect homemade treat for citrus lovers.Discover how to make soft, citrusy orange and lemon fruit jellies at home with simple ingredients and professional candy-making tips.There’s something deeply nostalgic and joyful about biting into a soft, sugar-coated fruit jelly. These homemade orange and lemon fruit jellies capture the perfect harmony of tart citrus and natural sweetness in every bite. Made with fresh juices and real pectin, they’re not only vibrant and refreshing but also free from artificial flavors. Perfect for gifting, for holidays, or just as a treat-yourself moment, these citrus jellies will brighten any day. If you love zesty, chewy candies that melt on your tongue, this recipe is definitely for you.
Ingredients
Citrus Purée Base
- 200 g fresh orange juice approx. 3 medium oranges
- 50 ml fresh lemon juice approx. 1 lemon
Sugar & Pectin Mixture
- 100 g sugar
- 10 g pectin NH pectin recommended
Remaining Sugar & Finish
- 150 g sugar
- 15 ml lemon juice added at end of cooking
Optional Coating
- Powdered sugar or caster sugar
Instructions
Extract and strain the juices:
- Squeeze the oranges and lemon, strain through a fine sieve to remove pulp and seeds.
Mix juices together:
- Combine in a saucepan. This is your base.
- Prepare sugar-pectin blend:
- Whisk 100 g sugar with the pectin. Set aside.
Heat the purée:
- Warm over medium heat until it simmers. Don’t let it boil hard.
Add the pectin mix:
- Gradually add while stirring constantly to dissolve.
Add the remaining sugar:
- Stir continuously and cook until it reaches 105°C (220°F) using a candy thermometer.
Add lemon juice:
- Once the temperature is reached, stir in the remaining lemon juice.
Pour into mold:
- Line a rectangular mold with parchment paper. Pour in the hot mixture and level with a spatula.
Cool and set:
- Let cool at room temperature for several hours until firm.
Cut and coat:
- Cut into cubes, then roll in powdered sugar to prevent sticking.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.