Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

The flavors in jellies may be produced by fresh or concentrated fruit juices or purées, extracts, or manufactured flavorings. Higher-quality confections are usually created by using purées, extracts, or juices, but this is not always practical or possible. Starch jellies in particular are better suited to small amounts of concentrated flavorings than to the addition of fresh purées, due to the water content and acidity of purées. Where practical, it is appropriate for the artisan confectioner to use naturally occurring flavors such as purées or extracts rather than those created in a factory.