Orange jelly

Peel the oranges, cut into thin circles, separate the grains, sprinkle the orange slices with sugar (1/4 cup) and leave for half an hour to juice. Pour 1/4 cup sugar into a saucepan, pour
1. 5 glasses of water and boil. Put the soaked and squeezed gelatin and orange zest into the cooked syrup. Stirring the syrup constantly, warm up until the gelatin dissolves (do not boil) and, removing from the heat, pour orange juice into the syrup. Add diluted citric acid to taste. Strain the hot syrup, cool slightly, pour into vases or molds with a layer of about 1 cm and refrigerate. Put a slice of orange on a frozen layer of jelly, pour over the second half of the jelly and cool again. You can also make jelly from tangerines.