JELLY FINALS Flashcards
(16 cards)
is a semisolid food made from not less than 45 parts by weight of sugar concentrated to not less than 65% soluble solids.
jELLY
Essential ingredients in jelly making
Fruit
Acid
Sugar
Fruits rich in both pectin and acid
guava
santol
tamarind
bignay
sour orange
tart apple
Fruits low in acid but rich in pectin
rare ripe papaya
sweet guava
melon
banana
orange
sweet apple
Fruits rich in acid but low in pectin
berries,
grapes,
pineapple
sour mango.
is essential for flavor and for gel formation. It toughens the network, thus making the jelly firmer. Gel formation occurs only within a narrow range of pH values of 2.5 to 3.4.
Acid
acts as the precipitating agent of the pectin causing it to form the network of the jelly.
Sugar
cup of sugar is added in every cup of fruit juice.
3/4 to 1 cup
PROBLEMS IN JELLY MAKING
- Cloudy
- Contain glass like particles
- Low in fruit flavor
- Bubbles in jelly and may denote
spoilage - Jelly weeps
- Jelly is tough or stiff
- Jelly ferments
- Jelly molds
are made from crushed fruits cooked with sugar to a moderately thick consistency. The finished product is either smooth and uniform in consistency or it may contain pieces of
fruit.
Jams
is a clear, jelly-like mixture in which are suspended small pieces or thin slices of fruit or peel. The texture is uneven and the taste is
sub-acid, often bitterish.
Marmalade
A fruit product made by blending together two or more fruits to which, as a general rule, nut meats and or raisings are added.
Conserves
is a product consisting of whole small fruits or pieces of large fruits cooked in heavy syrup until clear, plump and somewhat translucent.
Fruit Preserves
Common difficulties in making fruit preserves:
- Preserve that breaks easily
- Shriveled preserve
- Hard or tough preserve
- Dark color
- Crystallization of sugar
is made from the strained pulp of fruits. It is soft, fine and smooth in texture and contains no free liquid.
Fruit butter
This are prepared by gradually concentrating fruits in syrup by repeated boilings until the fruit is heavily impregnated with syrup.
Candied Fruits
