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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