Commercial mango jellies production developed from home prepared preserves and desserts made during fruit season and are still practice in one form or other as cottage industry.
Jelly – is made from filtered fruit juice, no pieces of fruit or insoluble solids present. Mango jelly is a clear or translucent fruit spread made from sweetened mango juice and set using naturally occurring pectin. An ideal jelly has the characteristic color and flavor of the fruit from which it is made. It forms a delicate, quivering mold-not too stiff and not too soft; it is tender and spreads easily on bread.
Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after initial heating. It was prepared with a high concentration of dissolved solids so fermentation can be avoided.
How to prepare mango jelly? Jellies are prepared by boiling mango in water. The extract obtained is strained and measured quantity of sugar is added to it. Sugar serves as a preserving agent and adds to the flavor of a jellied product. The mixture is then boiled to a stage at which it will set to a clear gel.
The consistency of jellies depends upon the type of pectin, and lack of knowledge about the requirements necessary for the pectin gel formation frequently contributes to products of undesirable consistency.
A perfect jelly will quiver, not flow, when removed from its mold; a product with texture so tender that it cuts easily with a spoon, and yet so firm that the angles so produced retain their shape.
Mango jellies
