- 750 grams of clementine juice; - 200 grams of sugar; - ½ squeezed lemon; - 4 leaves of isinglass; - 1 teaspoon of vanilla extract.
Instructions : 1. Soak the isinglass leaves in 500 ml cold water for 10 mins; 2. Squeeze clementine to get the juice; 3. Pour the clementine juice into a saucepan, add ½ lemon juice and the vanilla extract and cook for 5 minutes; 4. Then add the softened and squeezed isinglass and turn off the stove; 5. Put the jelly into a baking dish and let stand overnight in the fridge; 6. Serve cut into cubes.