Dessert jelly
A basic dessert jelly
Recipe Procedure
Mix gums with sugar and disperse into hot water. Stir until fully dissolved, pack off and pasteurise in the packets. Store at room temperature.
Recipe Formulation
| Ingredient | Percentage |
| Water | 80 |
| Sugar | 15 |
| Citric acid | 2.5 |
| Tripotassium citrate | 2 |
| Carrageenan | 0.25 |
| Locust bean gum | 0.25 |
| Colour (as required) | 0 |
| Flavour (as required) | 0 |
| TOTAL | 100 |