1.
The process of cooking fruit juice with sugar until it reaches a Jelly like consistency .
Answer (1)
The process of cooking fruit juice with sugar until it reaches a jelly-like consistency is called jelly making.Extract the Juice - First, you need juice from a fruit. This juice should ideally contain natural pectin (a substance found in fruits that acts like a gelling agent) and acid. Some fruits like apples, guavas, and citrus fruits are rich in these. If the fruit juice is low in pectin or acid, they might need to be added (commercial pectin or lemon juice).Combine Juice and Sugar - The fruit juice is mixed with a specific amount of sugar. Sugar is essential not just for sweetness but also helps the pectin to set (form the jelly structure) and acts as a preservative. The ratio of juice, sugar, pectin, and acid is important for a good set.Cook Rapidly - The mixture is heated quickly to a high temperature, usually around 105°C or 220-222°F (the "jelling point"). Constant stirring is often needed. Heating concentrates the sugar and activates the pectin.Test for Set - As it cooks, you need to check if it has reached the point where it will set into a jelly when cooled. You may use a candy thermometer to check if it reached the jelling point. Or dip a cold metal spoon into the boiling mixture and lift it. If the liquid drips off in two distinct drops that then merge and fall as a single "sheet," it's likely ready.Skim and Pot - Once the setting point is reached, any foam or scum on the surface is removed (skimmed off). The hot jelly is then carefully poured into clean, sterilized jars.Seal - The jars are sealed immediately (often using sterilized lids and sometimes processed in a boiling water bath) to preserve the jelly and prevent spoilage.As the mixture cools down in the jars, the combination of pectin, sugar, acid, and the right concentration achieved through cooking causes it to form the clear, firm, jelly-like texture.
