With its low pH level (2.3-2.5) and high pectin content (1.5%), plum pulp may be mixed with other fruits and sugar in making a natural jelly of desirable consistency without having to add any gelling agents or acidulants. For example, in making pitaya jelly, if only pitayas and sugar are used, the resulting jelly will not have the gelatinous texture desired because, despite containing enough sugar, pitayas have a pH level of 4.71 and a pectin content of only 0.39%. The TTDARES has made pitaya jelly by stewing the pulp of plums and pitayas with sugar, giving it a desirable gelatinous consistency and a plum aspect to the flavor. Also, since pitaya peel has a high pectin content (about 3.89%), it can be minced and added into the stew to make the end product even more gelatinous with the texture of fruit chunks.