There’s something special about a homemade sweet made with fresh fruit. These Homemade Orange Jelly Candies are soft, chewy and full of bright citrus flavor, with a lovely golden color that looks beautiful on a tea tray.
They are made with freshly squeezed orange juice, a little sugar and gelatin, so they set into neat little squares you can roll in sparkling sugar or wrap up as a thoughtful homemade gift. Looking for a bigger, juicier batch? Try our Orange Jelly Candy too.
Why You’ll Make This Again
- Real orange flavor: made with fresh juice instead of flavored powder.
- Soft and chewy: a gentle bite that is not too firm and not too sticky.
- Simple ingredients: orange juice, sugar, gelatin, water and a little lemon.
- Great for gifting: cut into squares, they pack beautifully into tins and boxes.
- Makes 25 to 35 candies: plenty to share.
How This Comes Together
You squeeze and strain fresh orange juice, bloom the gelatin in cold water, then warm the juice with sugar and lemon until the sugar dissolves. Once the mixture has cooled slightly, the bloomed gelatin is whisked in, and everything is poured into a lined dish to set in the fridge. The firm jelly is cut into squares and rolled in sugar if you like.
What You’ll Need
- 1 cup freshly squeezed orange juice, strained
- ¾ cup granulated sugar
- 25 g unflavored powdered gelatin (about 3½ standard 7 g packets)
- ¼ cup cold water
- 1 tbsp freshly squeezed lemon juice
- 1 tsp finely grated orange zest, optional
- 2–3 tbsp granulated sugar, for coating, optional
Prep Time: 15 minutes | Cook Time: 10–15 minutes | Total Time: 4 hours 25 minutes–6 hours 30 minutes (includes chilling) | Serves: 25–35 candies
Estimated Nutrition: about 25 calories and 1 g protein per candy.
Step-by-Step Directions
Step 1: Juice the oranges
Wash the oranges, cut them in half, and squeeze out the juice. Strain through a fine-mesh sieve to remove seeds and excess pulp. Measure 1 cup of juice.
Step 2: Bloom the gelatin
Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for 5–10 minutes until thick and spongy.
Step 3: Warm the orange mixture
In a medium saucepan, combine the orange juice, sugar, lemon juice and orange zest, if using. Heat over medium-low heat, stirring until the sugar dissolves completely. Bring to a gentle simmer, then remove from the heat.
Step 4: Add the gelatin
Allow the orange mixture to cool slightly so it is no longer boiling. Add the bloomed gelatin and whisk gently until completely dissolved. Do not boil the mixture after adding the gelatin.
Step 5: Pour into the dish
Line a small 6-by-6-inch dish with parchment paper, or lightly oil silicone candy molds. Pour in the orange mixture and gently tap the dish to release air bubbles. Skim off any foam for a smoother finish.
Step 6: Chill until firm
Let the mixture cool briefly at room temperature, then refrigerate for 4–6 hours or overnight, until completely firm.
Step 7: Cut the candies
Lift the set jelly from the dish using the parchment paper. Place it on a cutting board and use a sharp, lightly oiled knife to cut it into small squares. If using silicone molds, carefully remove the candies.
Step 8: Coat in sugar (optional)
If desired, roll the candies in granulated sugar just before serving for a sparkling finish. The sugar coating can become sticky during storage, so coat only the candies you plan to serve.
How to Serve It
Arrange the candies on a small plate with afternoon tea, add them to a holiday cookie box, or stack them in a pretty tin with parchment between the layers for gifting.
Leftovers & Storage
Store uncoated candies in an airtight container in the refrigerator, with parchment between layers so they don’t stick. Roll in sugar only right before serving.
Make It Even Better: Pro Tips
- Strain the juice well: less pulp gives clearer, smoother candies.
- Let the gelatin bloom fully: it should look thick and spongy before you use it.
- Don’t boil after adding gelatin: high heat weakens its setting power.
- Skim the foam: it gives a smoother, more glossy top.
- Oil the knife lightly: it makes clean, neat cuts.
Easy Ways to Change It Up
- Other citrus: try fresh tangerine or blood orange juice.
- Extra zesty: add a bit more orange zest.
- Silicone molds: make fun shapes instead of squares.
- Different coatings: roll in coarse sugar for extra sparkle.
Quick Questions
Can I use bottled orange juice?
Freshly squeezed gives the best flavor, so it is worth the extra few minutes.
Why are my candies too soft?
They may need more chilling time, or the mixture may have been boiled after adding the gelatin.
Why are my candies sticky?
The sugar coating can get sticky in storage. Coat only the candies you plan to serve.
How long do they keep?
Keep them refrigerated in an airtight container, and coat in sugar only right before serving.
Can I make them without a mold?
Yes. A parchment-lined 6-by-6-inch dish works perfectly, then cut into squares.
A Sweet Little Homemade Gift
These little jelly candies show how a few simple ingredients can turn into something special. Make a batch for tea time or wrap some up for someone you love.
Happy candy making!
— Ava
Homemade Orange Jelly Candies
Ingredients
Method
- Wash the oranges, cut them in half, and squeeze out the juice. Strain through a fine-mesh sieve to remove seeds and excess pulp. Measure 1 cup of juice.
- Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for 5–10 minutes until thick and spongy.
- In a medium saucepan, combine the orange juice, sugar, lemon juice, and orange zest, if using. Heat over medium-low heat, stirring until the sugar dissolves completely. Bring to a gentle simmer, then remove from the heat.
- Allow the orange mixture to cool slightly so it is no longer boiling. Add the bloomed gelatin and whisk gently until completely dissolved. Do not boil the mixture after adding the gelatin.
- Line a small 6-by-6-inch dish with parchment paper, or lightly oil silicone candy molds. Pour in the orange mixture and gently tap the dish to release air bubbles. Skim off any foam for a smoother finish.
- Let the mixture cool briefly at room temperature, then refrigerate for 4–6 hours or overnight, until completely firm.
- Lift the set jelly from the dish using the parchment paper. Place it on a cutting board and use a sharp, lightly oiled knife to cut it into small squares. If using silicone molds, carefully remove the candies.
- If desired, roll the candies in granulated sugar just before serving for a sparkling finish. The sugar coating can become sticky during storage, so coat only the candies you plan to serve.
