Which preservative is used in jelly making?

By Mandeep Kumar|Updated : August 10th, 2022

1. Pectin

2. Sugar

3. Sulphur oxide

4. Sulphur

A clear or translucent fruit that is soft, solid brightly coloured, and shakes when it is moved is called jelly. It is made up of sugar and fruit juice and is mostly eaten cold at the end of a meal. It is made by a process similar to that used for making jam.

Answer: The preservative that is used in the jelly making is sugar.

Jelly can be processed by the juices of most fruits and berries and many vegetables. It is a semi-solid mixture of sugar and fruit juice that is clear and firm enough to hold its shape. To promote gelling, juices high in pectins like citrus fruits and apples, congeal readily after cooking with sugar.

Ingredients for making Jelly

Following are the ingredients that are used for making jelly:

  • Sugar: It contributes flavor and serves as a preserving agent. It helps in gelling. The usual sources of sugar for jelly or jam are sugarcane and beet sugar.

  • Pectin: It aids in providing smooth and semisolid consistency to jams, jellies, and preserves. It is extracted from apple cores or the white layer of citrus fruit. When pectin is added, less cooking is required.

  • Acid/Fruit: The fruit provides flavour and colour. It furnishes some or all of the pectin and acid and supplies the liquid to dissolve the necessary ingredients.

Summary:

Which preservative is used in the jelly making?

Out of the given option, sugar is the correct answer.

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