Place the following jelly-making steps in the correct order:
(a) Add sugar, boil and remove any scum.
(b) Boiling with water and add citric acid.
(c) Cut the fruits into thin slices.
(d) Strain the fruit mixture and test for pectin.

Correct option is D

Correct Answer: (D) (C), (B), (D), (A)

Jelly preparation follows a systematic sequence of fruit preparation, extraction of juice, testing for pectin, and final boiling with sugar.

Step 1: (C) Cut the fruits into thin slices

Fruits are first washed and cut into thin slices.

Cutting increases the surface area and helps in efficient extraction of juice and pectin during boiling.

This is the initial preparation step in jelly making.

Step 2: (B) Boiling with water and add citric acid

The sliced fruits are boiled with water to extract juice and pectin.

Citric acid is added to maintain proper acidity which helps in pectin extraction and gel formation.

Boiling softens fruit tissues and releases soluble pectin into the juice.

Step 3: (D) Strain the fruit mixture and test for pectin

After boiling, the mixture is filtered or strained using muslin cloth.

This separates clear juice from fruit pulp and solids.

The extracted juice is then tested for pectin content using methods such as the alcohol test or jelmeter test.

Adequate pectin is essential for proper gel formation in jelly.

Step 4: (A) Add sugar, boil and remove any scum

After confirming sufficient pectin, sugar is added to the clarified juice.

The mixture is boiled until it reaches the jelly-setting stage.

During boiling, scum or foam forms on the surface and must be removed to obtain a clear jelly.

Therefore the correct order of steps is (C) → (B) → (D) → (A).

Information Booster:

Jelly is a clear, transparent, semi-solid product made from fruit juice, sugar, acid, and pectin.

Pectin is a natural carbohydrate present in fruits that helps in gel formation.

Fruits rich in pectin include apple, guava, citrus, and plum.

Ideal jelly composition:

Total soluble solids: about 65–68%

Proper balance of pectin, sugar, and acid is essential for gel formation.

Citric acid improves flavor and helps pectin form a stable gel.

Explanation of Incorrect Options:

Option (a): (A), (C), (B), (D)

Adding sugar before juice extraction is incorrect.

Fruits must first be cut and boiled to extract juice and pectin before sugar is added.

Option (b): (A), (B), (C), (D)

This sequence starts with sugar addition which is not the first step in jelly preparation.

Fruit preparation and juice extraction must occur before sugar addition.

Option (c): (B), (A), (D), (C)

Boiling before cutting fruits is illogical.

Fruit slicing is the first step, so this order is incorrect.