fruit

• fruit goes through secondary stages of processing to turn it into juice, jam and jelly
• to make jam:

  1. crushed fruit is mixed with sugar
  2. the mixture is boiled at 105 degrees and left to cool
  3. pectin which is a gelling substance in the fruit, thickens the jam as it cools
  4. jam is poured into glass jars which are sealed to extend its shelf life
• to make jelly:

  1. fruit juice is mixed with sugar and heated
  2. gelatine is soaked in cold water to soften and then added to the hot mixture
  3. the mixture is sieved to remove lumps or pips
  4. the mixture is refrigerated - the gelatine thickens and sets the jelly