Today, I tried making a sparkling jelly using canned mandarin oranges.
The result was a soft jelly with a tingling, fizzy texture from the carbonation. The jelly itself wasn’t too sweet, and the strong tartness of the mandarin oranges gave it a clean, refreshing taste.
Japanese link: Sparkling Canned Mandarin Orange Jelly Recipe
Sparkling Canned Mandarin Orange Jelly Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Mandarin orange | 170 | 189 | ¥432 |
| 2 | Syrup | 125 | ||
| 3 | Sugar | 30 | 116 | ¥9 |
| 4 | Gelatin | 10 | 36 | ¥60 |
| 5 | Water | 50 | 0 | ¥0 |
| 6 | Sparkling water | 250 | 0 | ¥25 |
| (Total) | 635g | 341kcal | ¥526 |
Calories and prices are approximate values.
Sparkling Canned Mandarin Orange Jelly Recipe (Instructions)
(1) In 50g of hot water, add 10g of gelatin and 30g of sugar, and stir well until smooth.
(2) Add the canned mandarin oranges (170g of fruit, 125g of syrup) and 250g of sparkling water to the mixture. Stir gently and it’s done. I believe stirring slowly helped reduce air bubbles this time.
(3) Cover with plastic wrap and chill in the refrigerator for 1.5 hours. Very few air bubbles were visible.
(4) The finished jelly had a soft texture with a tingling sensation from the carbonation. The jelly part wasn’t too sweet, and the strong tartness of the mandarin oranges gave it a clean, refreshing taste.
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