Jelly- Definition, FSSAI Standard, Recipe, Preparation method and problems
- Prof. Bhagwan Deen
- May 14, 2022
- 8 min read
Jelly is a product obtained by cooking pectin rich fruit extract with sugar and citric acid to a desirable thick consistency. Codex Alimentarius Commission has defined Jelly as ‘a product prepared from a suitable ingredient and practically free from suspended fruit particles; mixed with a carbohydrate sweetener and processed to a semi solid consistency.’ According to FSSAI “Fruit Jelly means the product prepared by boiling fruit juice or fruit (s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinisation takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.” Jelly should have colour and flavour of the fruit and shall contain no apparent objects except seeds if jelly is prepared from passion fruits and berries. It should also be reasonably clear or transparent. Normally 55 parts of sugar is added to every 45 parts of fruits. The all pectin, sugar, acid and water constituents of jelly must be present in a desirable proportion. Jelly should be transparent and retain its shape when removed from the mould and it should also retain its shape and show a clear cut surface when it is cut.
