Cut each orange in half.
Remove centre of the orange using a sharp knife. Squeeze juice from the oranges and make up to 1/4 pint (150ml) with cold water.
Separate each flavour jelly into cubes and place in separate jugs. Add 1/4 pint (150ml) boiling water to each jelly, stir until dissolved. Add 1/4 pint (150ml) of your cold water/juice blend to each jelly. This will make the jelly double strength.
Place the orange halves in a muffin tin to stabilise them.
Pour the jelly into the orange halves.
Put in the fridge to set.
Cut into quarters and serve.
Cut each orange in half.
Remove centre of the orange using a sharp knife. Squeeze juice from the oranges and make up to 1/4 pint (150ml) with cold water.
Separate each flavour jelly into cubes and place in separate jugs. Add 1/4 pint (150ml) boiling water to each jelly, stir until dissolved. Add 1/4 pint (150ml) of your cold water/juice blend to each jelly. This will make the jelly double strength.
Place the orange halves in a muffin tin to stabilise them.
Pour the jelly into the orange halves.
Put in the fridge to set.
Cut into quarters and serve.
