Print Recipe

Jelly Oranges



  • 5 medium thick-skinned navel oranges
  • 1 (3 ounce) box orange Jell-O
  • 1 cup boiling water
  • 1 cup orange juice
  • 2 envelopes Knox gelatine, dissolved in 1 cup cold water
  • 1/2 cup sugar
  • 1 envelope unsweetened orange Kool-Aid


  1. Cut oranges in half, then juice (reserve juice and scoop out pulp).
  2. Set orange shells in custard cups or muffin tins. Fill and chill.
  3. Cut into eighths.

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