A Review Paper On Jelly

Jelly a smoothest consistency and is made by crushing a fruit and discarding the solid chunky leftovers. This leaves only the fruit juice, which is then mixed with a substance called pectin and heated to form the gelatious spread with 65% sugar. During storage study of jelly TSS, titrable acidity, reducing sugars and total sugar were increased, whereas moisture content, ascorbic acid and organoleptic quality was slightly decreased with increased storage period. The important components in the preparation of jellies are pectin, sugar and acid which need to be added in correct proportion for proper gel formation.