Add required amount of gelatine to the hot water/liquid, beat briskly with a fork or whisk until dissolved.
Add this solution to other ingredients in the recipe mixing thoroughly. Place in a cool area or refrigerator until set. Each sachet contains 10 grams of gelatine (equivalent to 3 metric teaspoons) and will set 2 metric cups (500 ml) of light jelly. For a firmer jelly add extra teaspoon of gelatine.

ORANGE JELLY RECIPE:

Into a half a cup of hot water add 1 ½ sachets (15 g) powdered gelatine. Stir very quickly until dissolved. Add this mixture to  1 ½ cups (375 ml) of fresh orange juice with 2 tablespoons sugar, stir together. Pour this into a basin or mould and place in a cool area or refrigerator until set.

Beef gelatin (Halal) granulated unflavoured edible gelatine produced from beef cattle. The gelatine in this pack is 90% protein (15 kj/g).