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Fruit Jellies

Semisolid food made from not less than 45 parts by weight of fruit juice ingredient to each 55 parts by weight of sugar. This mixture is concentrated to not less than 65 percent soluble solids.

Jelly making

Jelly is made by straining the juice of various fruits or vegetables, then sweetening, boiling, and congealing.
Pectin, gelatin, or a similar substance is often used to congeal the jelly

jelly characteristics

Good jelly is transparent and has a tender texture that can be easily cut with a spoon.
It’s firm enough that the angles produced by cutting retain their shape

Fruits that work well for jelly :

Apples that are firm, tart, and juicy
Blueberries
Grapes that are firmly attached to the stem
Guava, sour apple, plum, karonda, wood apple, papaya, and jack fruit

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