Jellies are prepared from hard ripe fruits,
having pectin like apples, jackfruit, papayas, guavas and grapes
Preparation of pectin extract
Wash a big
papaya, peel and cut into small pieces. Add 2 cups of water just to cover the
pieces Add one gram of citric acid for 1 kg fruit and cook for 30 minutes
Test for pectin
Take one tsp of the extract in a plate, cool and add 2 tsp spirit, shake well. Wait for 2 minutes, if one big clot is formed, it is rich in pectin. If two or three small clots are formed it is medium. Pappaya is rich in pectin.
Filter through a fine cloth. Extract is can be used to make jelly
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Preparation of pectin extract
Test for pectin
Take one tsp of the extract in a plate, cool and add 2 tsp spirit, shake well. Wait for 2 minutes, if one big clot is formed, it is rich in pectin. If two or three small clots are formed it is medium. Pappaya is rich in pectin.
Filter through a fine cloth. Extract is can be used to make jelly
Ingredients
Pectin extract ( papaya ) : 1 kg
Sugar : 800 gms If rich in pectin, 600 grms for medium.
Method
Mix sugar and pectin and cook in
a heavy steel pan. Do not stir while cooking. To know the end point, put a
little of the jelly in a steel plate and tilt the plate, if it moves like a sheet then it is done. (
jam consistency) Remove from fire and remove the scum found on the top. Add
essence and colour (optional ) and mix well. Fill hot in clean, dry glass bottles up to the
brim and keep it undisturbed till the jelly sets. Close the
lid when it is completely cooled. Delicious clear jelly is ready.
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