Skip to main content top
::: Current Location: Home > achievements > > Technique for Using Plums in Making Jelly and Other Similar Products

Technique for Using Plums in Making Jelly and Other Similar Products

2020-02-17

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.

Plums are usually only eaten after being processed into food products. Plum pulp can be used in the making of natural pitaya jelly, giving the latter a hint of plum flavor and a desirable gelatinous texture. 

Back to Top