BY MARIA KRUPA C MK 823 3rd B.

Sc AgMaCo

INGREDIENTS
Fruit Flavour Pectin , Acid , Sugar , Water Bottles Jelly bag Jelmeter Boiling Pans Wax

PROCEDURE
Selection of fruits { mixture of ripe and unripe }

Ex: Apple , Oranges , Guava.

Washing { running water }

Slicing

Addition of water
Boiling in a vessel { 30 mins } Straining

REQUIREMENT
Pectin : 1 Sugar

: 60-65%

Fruit acid : 1% Water

: 33-39%

PECTIN TEST
METHOD Precipitating with alcohol

METHOD II
Jelmeter Test Viscosity of pectin solution by using jelmeter

METHOD III
Test jellies from fruit extract

Addition of sugar Boiling at 105.5c

Stirring
Addition of acid

TEST FOR END POINT

Determining boiling point with thermometer

Determining by sheeting test

Determination by weighing

Packaging Sterilizing Cooling Storage