Fruit Jellies and Marmalades Made with Whisto Jel
March 10, 2026
Whisto Jel is used in confectionery kitchens to produce fruit jellies, marmalades, and fruit jackets with consistent texture. It disperses easily with sugar and works with a wide range of fruits. Fresh, frozen, or dried fruit can all be used depending on the flavor and availability.
The formula below is a typical large-batch method used for jelly or marmalade production.
Ingredients
10 lbs. SUGAR
1.5 gal. JUICE
1 #10 tin CRUSHED FRUIT
1 lbs. WHISTOJEL
10 lbs. CORN SYRUP
.25 oz. ACID SOLUTION
Any fruit may be used. Common choices include strawberry, raspberry, orange, lemon, pineapple, apricot, and plum. Blends of different fruits also work well.
Preparation
Strain the juice from the crushed fruit. Add water if needed so the total liquid equals 1.5 gallons.
In the kettle, mix the sugar and Whisto Jel together while dry. This helps the Whisto Jel distribute evenly once the liquid is added.
Cooking Process
Add the prepared liquid to the kettle and bring it to a boil.
Add the corn syrup and continue cooking until the batch reaches 222°F.
Add the crushed fruit and cook until the temperature reaches 224°F.
Cut the steam and add the acid solution. Mix well.
Pour the batch into trays or molds and allow it to cool and set.
Fruit Options
Different fruits will change the color, flavor, and acidity of the finished jelly or marmalade. Strawberry, raspberry, citrus, pineapple, apricot, and plum all perform well with this process. Manufacturers often combine fruits to develop new flavors.
