Zest the oranges and then squeeze the juice until you have 200ml of orange juice.
Soak the gelatine leaves in cold water.
Place the orange juice, sugar and 150 ml of water into a saucepan and bring to the boil.
Drain the gelatine leaves from the water and squeeze out any water. Stir in the gelatine leaves until they are dissolved.
Add the orange zest and pour the mixture into a bowl.
Place the bowl over a bowl of iced water and stir until the mixture begins to thicken as it cools.
Pour into a tray lined with cling film and then place in the fridge or freezer to set.
When the jellies are set, remove from the tray, cut in to bite sized pieces and serve immediately.
«The jellies can also be set in silicone moulds and turned out when set. Run the moulds under hot water to loosen the jellies.»