Who doesn’t love Jelly? we all have eaten a lot of jellies when we were young & also even today if given a chance we will surely Grab it!
But, as we all have heard Jellies does have Gelatin which is an Animal Extract. However, in recent times, gelatin is being replaced by starch or other similar food products and chemicals & hence do check it’s ingredients before you eat Jelly!
So, let’s now know how to make Jain Jelly?
- 1-litre pectin extract (12 guavas)
- 1-kilo sugar
- 4 grams of citric acid
Wash guava. Cut guava into thick slices. Pour water until all the slices sink in water. Add citric acid and keep on the slow heat. The colour of the water will change slowly. When it turns slightly dark taste for jelly taste (spirit taste).
Take jelly water and from the side of the cup and add 2-tsp spirit. If the pectin water sets like jelly then close the gas and shift through a fine cloth. This water is called pectin extract.
Take pectin extract and add sugar and citric acid. Boil till it attains the thickness of jelly.
(Glass test) Take water in a glass and pour the boiling extract. If, it settles at the bottom and does not dissolve with water then remove from the gas. Remove the upper layer of the jelly and fill the jelly at once in the sterilized jam bottles. Colour and extract can be mixed.
This jelly can be used in the preparation of pudding, ice- cream, salads or can be taken with bread or cakes.
Note: Prepare apple, banana, papaya, plums, or, mango or pineapple jelly in the same way.