(a) A jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin containing fruit extract, free from pulp, after the addition of sugar and acid. 

(b) Raw material, ingredients, machinery required 

1. Fresh ripe guava, 

2. Sugar, Citric acid 

3. Guava: Sugar: Citric acid :: 1kg : 750gm: 3.0 gm 

4. Stainless steel knives, ladle utensils for cooking and mixing, wide mouthed glass bottles, sterilization tank, juicer/basket press, bhatti/LPG stove/boiler, Thermometer, Jelmeter or Refractometer, etc. 

Preparation of guava jelly 

(1) Select sound, mature fruits, wash thoroughly and cut them in small pieces along with peel (peel contains maximum pectin). 

(2) Add sufficient water so that the pieces are dipped in water and add citric acid 1.5 to 2 g/kg fruits. 

(3) Boil the mass gently so as to enable release of pectin. 

(4) Repeat the process 2-3 times for complete extraction of pectin. 

(5) Strain the mass through a muslin cloth to separate the extract. Do not squeeze, only strain all the extracts. 

(6) Collect only the supernatant. 

(7) Determination of pectin content: The pectin content of the strained extract is usually determined by one of the following two methods. 

(a) Alcohol test: 

(b) Jelmeter test The reading of the level of extract in the jelmeter is noted. This figure indicates how many parts of sugar are to be added to one part of juice. 

(8) If the pectin contents are poor, concentrate the extract till it gives test of high pectin or if required add the pectin externally. 

(9) Cooking is carried till end point reaches. The end-point of a jelly can be judged by using any of the following methods: 

(a) Cold plate test 

(b) Sheet or flake test 

(c) Temperature of boiling mixture: At end point the temperature of boiling jelly is around 105.5⁰C. 

(10) Pour the finished jelly into clean, dry, pre-sterilized jars. 

(11) Allow the product to cool and seal the jar air-tight with a layer of molten paraffin wax. 

(12) Label and store in a cool and dry place.

(c) FPO specifications for jelly