October 2, 2017

Preparation of Guava/Apple Jelly (English)

Jelly is a product prepared by boiling the fruit with or without water, straining and mixing the clear juice with sugar and boiling the mixture to a point at which it will set into a clear gel.

Recipe

Guava:
  • Fruit Extract = 1 Litre
  • Sugar = 1 kg
  • Citric Acid = 3 g
Apple:
  • Fruit Extract = 1 Litre
  • Sugar = 1 kg
  • Citric Acid = 3 g
  • SMC Orange Red Colour = 0.2 g
  • SMC Flavour, Apple 6004 = 1 mL

Procedure

  • Select slightly under-ripe guavas/apples.
  • Wash and cut into small pieces.
  • Weigh and add 1.5 L water for every kg of the fruit.
  • Cook for half an hour and strain through a piece of muslin cloth. Cook the pomace with a small quantity of water and strain through a piece of muslin cloth. Mix the two extracts (this is called pectin extract).
  • Pass the fruit extract through a piece of thick. cloth (2 to 4 folds of muslin cloth) to make it clear. The fruit extract can also be kept overnight and the clear extract is collected by pouring without disturbing the sediment.
  • Dissolve the required quantity of sugar in the pectin extract by heating.
  • Boil and strain immediately through a piece of muslin cloth.
  • Cook till the jelly starts setting. Add citric acid.
  • Add SMC colour (raspberry red and orange-red, 80:20) dissolved in water.
  • Cook till the end-point is reached.
  • Fill the jelly while still hot in pre-sterilized jars.
  • Wax after cooling and close with airtight lids.

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