How to Make Fruit Jelly

Applicable Fruits
Pineapple
Mango
Guyabano
Guava
Passion Fruit


Materials

1 Liter fruit juice
1 kg sugar, white
10 ml (1 tbsp) calamansi juice or 1.25g (1/4 tsp) citric acid
2 tbsp pectin powder (should be mixed with sugar)

Procedures
1. Choose fresh fruits rich in pectin and acid. Guava, papaya, banana, citrus, siniguelas, santol and passion fruit can be made into jellies. Select ripe but firm fruits.
2. Prepare and cook the fruits, Wash the fruit thoroughly and remove blossoms, stem ends, and spoiled parts. Blanch the fruit by dipping them in hot water. Drain, cut or crush before measuring. Add water to cover the fruit in the container. Boil the fruit gently until tender. Remove any scum forming on top of the juice.
3. Strain the pulp. Pour the cooked pulp through several layers of muslin cloth, and drain. Do not squeeze pulp if a clear jelly is desired. Fruits rich in pectin can be reoiled for another extraction juice extraction. Either mix the first and second extracts or cook separately.
4. Test for acid. Prepare a standard acid solution by mixing 1 tsp (5 ml) lemon or calamansi juice with 1/2 cup (118 ml) water. Taste and compare the acidity of the unsweetened fruit juice with standard. If the fruit is less acidic than the standard, add a little fruit juice, citric, or tartaric acid.
5. Measure the juice into a cooking pan and boil it after adding sugar. Add sugar before boiling the juice to preserve the color; since the longer the juice and the sugar are heated together, the deeper the color of the resulting jelly. While boiling, do not stir vigorously to avoid trapping air bubbles.
6. Boil the mixture over a strong fire until the jelly point is reached Temperature reaches 105-105oC or sugar concentration reaches 60-65oBrix.Remove the pan from the heat. Remove the scum.
7. Hot-filled the jam into sterile glass jars with lid. The temperature should be 82-85oC. If the filling temperature is too hot, the steam will condense on the inside of the lid and drop down onto the surface of the product. This will dilute the product’s surface making it vulnerable to microbial attack. Set them aside to cool undisturbed for proper gel formation.
8. Store them in a cool, dry place from a strong light.

Notes:
The following physico-chemical properties can be measured for quality assurance purposes. Properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula. All artificial preservative can be omitted but will cause decrease in product shelf life.

a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.


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11 Comments

  • Hi. can I make balimbing into jelly?

  • Hi,
    Can I blend the calamansi together with the peel? Will it affect the taste and the texture of the jelly? Thanks

    • Yes and yes. Adding calamansi affects pH which in the end also affects flavor and jelling properties.

      • Hi,
        Thanks. May I know how will the peel affect jelling properties? will it become thicker or thinner?

        • it may and it may not. If it contains appreciable amount of pectin then it gives more gelling power. Otherwise, it will only contribute flavor and aesthetic value.

  • i have another question. i’m trying to make jelly out of some fruits that we call prune du pays here in Seychelles. it’s a little plum about 2cm in diameter, dark red, each with about ten hard little seeds. it kind of tastes like blueberry i think. no idea what the latin name is. but the skin is a bit tough and acrid. when i boiled the pulp and strained it to remove the skin and seeds, the resulting liquid still had that acrid taste, even after adding sugar. is there anything natural i can add to counteract this?

    • have you tried removing the skin before processing? if the skin is the only contributor of acrid taste, removing it will solve the problem.

      repeated boiling in several changes of water might solved the problem but causes loss of nutrients in the end.

      • the skin is what makes the beautiful colour but maybe i’ll try that next time. or i’ll just blanche them first to make it softer to take the skin off, they are kind of hard little plums. i can’t even find these plums online anywhere, don’t know their english name, just kreol.

  • I’m always surfing ur page it’s really help me a lot esp. in getting an idea 4 new foods 2 prepare. . . Now, its hard 4 me 2 find supplier here in phils. “pectin” ingredient I want 2 make my own marmalade 4 my kids can u help me? Thanks and more power!

    • @shirley – I’m very glad that I am able to help other people!

      pectin is an expensive and hard to find food ingredients. A seaweed extract Mr. Gulaman can be used as alternative. Other alternatives are carrageenan and CMC (carboxymethylcellulose). Carrageenan is purified from seaweed extract – can be bought from Divisoria. CMC has a very limited history.

      You need a little experiment when using alternatives.

      Pectin, CMC and Carrageenan ca be bought from this companies…

      GRAMMIX FOOD INTERNATIONAL, INCORPORATED
      Contact Person: Ms Nanita Salarzon
      Address: 854 Apacible Street Manila 1000
      Telephone 0063 2 5253080

      and

      MGM FOOD COMMODITIES CORPARATION
      61 Mariveles Corner Sultan streets
      Mandaluyong City 1150
      mgmfoods@yahoo.com
      02-5335111
      02-5335126
      02-7184277

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