ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/01/orange-melon-400×400.jpg”>I nearly called this Melon Marmalade Gelatin, but after thinking about it I decided that wouldn’t be right, since it doesn’t contain any marmalade. However, if you like the taste of marmalade, you’ll like this dessert. Using undiluted orange juice concentrate gives it a strong flavor similar to what you get by using orange peel. It also combines well with the canteloupe’s color, not to mention its taste. And the intensity of the flavor is all natural, not punched up by additives. It ‘s not sugar-free by a long shot, but there’s just enough sugar to make it sweet, not too sweet.

You might try a quarter teaspoon of ginger in this — after all, they make ginger marmalade too, and you’re not tied down to four ingredients as I am.

If you’ve never worked with unflavored gelatin before, or if it’s been a long time, take a few minutes to read my earlier article about it.

Something else to think about is adding fruit to make this a gelatin salad. (Sounds healthier than “gelatin dessert”, doesn’t it?) Do this after the mixture has thickened a little in the fridge. Use whatever fruit you’d enjoy, though something mild like banana slices would probably go best with this one. The only fruits to stay away from with a gelatin recipe are fresh pineapple, kiwi, and papaya — they can keep it from setting. Canned is safe, though. This is according to the University of Illinois Extension — you can read more good advice from them here, plus a really good and easy recipe for a gelatin salad.