To create a jelly, I always use hot water to dissolve synthesized-flavored gelatin.
Today, I want to create a more exciting jelly. It uses real orange juice.
I put a no-flavor gelatin sheet into a cup of orange juice in room temperature.
It doesn't dissolve.
Therefore, I put the cup into a microwave, pick it out, stir, ... until it all dissolved.
The final jelly solution is very hot.
Although the final result is far more delicious than the synthesized-flavour one, I believe most vitamin in the orange juice was destroyed.
Is it possible to preserve most vitamin (and other nutrient substance) of fruit juice while making real-fruit-juice jelly? How?