Page 15 - Horticulture Practical Guide

JELLIES

A Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin containing
fruit extract, after the addition of sugar and acid. A perfect jelly should be transparent, well set but not
too stiffand should have the original lavour of the fruit. It should be of attractive colour and should be
irm enough to retain a sharp edge but tender enough to quiver when pressed. It should not be gummy,
sticky or syrupy or have crystallized sugar. The product should be free from dullness with no weeping.
Guava, sour apple, plum, karonda, wood apple, loquat, papaya and gooseberry, are generally
used for preparation of jelly. Apricot, Pineapple, Strawberry, and Raspberry etc. can be used but only
after addition of pectin powder because these fruits have low pectin content.

Apple Jelly or Guava Jelly

Recipe:
a) Apple 1 kg

b) Sugar ½ kg.-750 g
c) Citric Acid ½ Tsf. to 1 Tsf. (3-5gm)
Procedure
Select sour varieties of apple, wash them. Cut them into thin circular slices without peeling, then
add to it the equal quantity of water and boil them at least for 45-50 minutes or till the pectin in the fruit
gets fully released.

Test for pectin
Take a little quantity of extract in a small bowl and see it with thumb and inger. If it is more
slippery that means good quantity of pectin is present in the extract otherwise not. .
Take one or two spoons of extract in glass tumbler and add to it double the quantity of spirit ,
slightly shake it and invert the contents on a plate. See if one clot of jell is formed, we say the extract
contain “A” grade-pectin and equal quantity of sugar is added. If the clot is divided into parts, then it
contains “B” grade pectin and we add ½ kg to 750 g of sugar per litre of extract .Slightly boil it and add to it
citric acid. Strain the extract through a cheese cloth bag. Collect the extract in a clean vessel. After adding
sugar keep it for boiling on high lame till jelly becomes ready.

Tests for Jelly
While boiling take Jelly on a ladle, Cool it and pour it again in the container and see if a Jelly is
formed on the ladle or not, if a sheet or Jelly is formed then Jelly is almost ready.
2 Test
nd
Take a spoon of boiling Jelly, cool it and put a drop of it in a full glass of water, if the drop
settles down the jelly is ready.
3 Test
rd
While boiling the extract see the temperature of boiling Jelly with centigrade or Fahrenheit
0
0
thermometer. If the temperature of the boiling Jelly reaches up to 104 to105 C or 219 -221 F
respectively, then Jelly is ready.
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