Fruit jellies

Semi-solid foods of elastic consistency, made either by setting fruit juices that contain pectin or gelatin, or by adding gelatin to the juice. Gel formation depends on pectin type, sugar concentration (typically 60–65%), pH and — for low-methoxyl pectins — calcium ions; the result is a clear, tender gel with clean fruit flavour. They are served as desserts, accompaniments or confectionery, and quality is judged by gel strength, clarity, syneresis control and flavour. Proper sugar and acid levels also give the microbial stability needed for ambient storage.