The Process of Manufacturing of Jelly at Commercial Level

Jelly is a mixture of semi-solid fruit juice, sugar and preserved. Making jellies is a great way to keep fruit aromas throughout the year for fun. Jelly is a product that is easy to prepare and can be made at home without much special equipment.

Ingredients

Ingredients important for fruit jelly making are:

1. Water
2. Fruit flavors
3. Sugar
4. Pectin
5. Citric acid

Fruit flavor

The fruity flavor is provided by fruit juice. For fruit jelly, use a mixture of different fruit juices. Juice can also provide some or all of pectin and acid. Juice is the source of water in jelly.

Pectin

From the fruit and its juice jelly can be formed from a set of ingredients called pectin. Pectin gives the solid, semi-solid texture to jelly.it makes the gel of jelly.

Method of Making Jelly

The method of jelly making is as under:

Selection of Fruit

Use 3⁄4 unripe and 1⁄4 ripe fruit. Crush the small size fruits to get better juice. Cut big chunks into small pieces.

Washing and Removal of Inedible Parts

Wash the fruit afore cooking. Be sure to use peels, as they will give you pectin after cooking. Cook and filter solid mass. Add liquid to juice to add pectin.

Juice Extraction

Prepare fruit and extract juice. Crush them and eliminate any solids removed from the juice by muslin cloth.

Boiling

Juice is boiled with sugar until it boils. The mixture is stirred until the sugar dissolves. Boil quickly at a gel point of 220° to 222°C. The thin layer test was continuously checked for thickness. You can use spoon or leaf test to determine cooking. Dip the metal spoon into the boiling jelly mixture. Lift the 12-inch spoon above the kettle. Allow the liquid to dry on one side of the metal spoon. When two large drops slide together to form a leaf that hangs from the tip of the spoon, jelly is formed. Add flavor and color at the end of cooking to reduce loss.

Cooling

Fill the jars with jelly while hot and let it cool and enjoy.

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