• Kirti raj
• Priyanka shankar

jelly, a semi-transparent confection consisting of the strained juice of various fruits or vegetables, singly or in combination, sweetened, boiled, slowly simmered and congealed often with the aid of pectin, gelatin or a similar substance. The juices of most fruits, berries and many vegetables are suitable for processing into jelly. Juices high in pectin, such as those of citrus fruits and apples, congeal readily after cooking with sugar and may be added to the juices of low-pectin fruits, vegetables, herbs, such as blueberries, green peppers, or mint, to promote gelling

semi-transparent, pectin, juice

"Sensory evaluation Of papaya leaf jelly preparation", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 5, page no.o385-o390, May-2023, Available :http://www.jetir.org/papers/JETIR2305F49.pdf

"Sensory evaluation Of papaya leaf jelly preparation", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 5, page no. ppo385-o390, May-2023, Available at : http://www.jetir.org/papers/JETIR2305F49.pdf