|
This jelly recipe follows the instructions of a pectin manufacturer,
Unipectina Spa in Bergamo, Italy.
Ingredients for 1 kg of honey jelly:
|
220 g |
Water |
|
3-4 g |
Pectin |
|
800 g |
Honey |
|
1.5-2 ml |
Tartaric acid (at a concentration of 50%
weight/volume in water) |
The pectin is soaked in the cold water, dispersed by stirring and brought to
a boil which is continued until the weight has been reduced to 200 g. Then
the honey is added and heated to 600C. The heating is stopped,
the acid added and the mix poured into moulds or other containers.
If no mechanical mixer is available, the pectin can also be dispersed
in a small quantity of honey and the water be added to this paste. To avoid
fermentation, the mix may be heated to 770C and bottled without
any other sterilization or it may be heated to 60-65 0C and
bottled in sterilized jars. The final solids content should be 65-68% at a
pH of 3.1-3.3. The honey acts here as a sweetening as well as a flavouring
agent. Parts of it can be replaced with fruit juices or purees to provide
other flavours.
|
