Method:

• Cut the oranges in half horizontally and gently remove flesh and pith. Be careful not to split the skin and ry to get the inside as smooth as possible.
• Place each orange half in the well of a muffin tin.
• Make Jelly according to instruction on packet. Let it cool (but not set) before pouring into empty orange skins.
• Chill until completely set.
• Trim away any excess orange peel above the surface of the jelly and cut each orange half into wedges.
• Keep chilled until serving.