Gelatine Jellies Recipes

Gelatine Jellies Recipes : (1) Soft Fruit Jellies (2) Firm Fruit Jellies

(1) Soft Fruit Jellies
     Cane or Beet Sugar ( White Granulated )             75 parts
     Glucose Syrup, Regular Grade                             25 parts
     Gelatine Low Bloom (120 Bloom)                          9 parts
     Hot Water ( 60 deg.C.)                                          9 parts
     Apricot Pulp                                                         60 parts
     Flavouring                                                              to taste
     Colour                                                                  to shade

(a) cook the cane or beet sugar , glucose syrup, and fruit pulp to 80 per cent total solids ( check with a refractometer)
(b) cool to 90 deg.C.(194 deg.F.) and add to the gelatine dissolved in the hot water and held at 40 deg.C. (104 deg.F.)
(c) mix, add the colouring and flavouring, mix
(d) Deposit.

(2) Firm Fruit Jellies 
     Cane or Beet Sugar ( White Granulated )           100 parts
     Glucose Syrup, Regular Grade                             50 parts
     Gelatine Medium Bloom (180 Bloom)                  16 parts
     Water (A)                                                            25 parts
     Hot Water (60 deg.C.) (B)                                   16 parts
     Fruit Juice                                                            10 parts
     Flavouring                                                              to taste
     Colouring                                                             to shade

(a) dissolve the cane or beet sugar in the water (A) and add the glucose syrup, mix
(b) cook to 90 per cent total solids
(c) cool to 100 deg.C.(212 deg.F.)
(d) add to the fruit pulp and the gelatine previously dissolved in the hot water (B) and maintained at 40 deg.C.(104 deg.F.), mix
(e) add the flavouring and colouring, mix
(f) deposit