What fruit is ideal for making jelly?

✅Explanation:
Guava is the best fruit for making jelly due to its high pectin content. Pectin is a natural gelling agent found in fruits, and it's essential for achieving the right texture and consistency in jellies.

• Key Features of Guava for Jelly:
High pectin content helps in proper gel formation.
Balanced acidity enhances flavor and preserves the jelly.
Its natural aroma adds to the appeal of the jelly.
🔑Key Points:  

• Guava:
Guava (Psidium guajava) is a native of tropical America but has long been naturalized in India.
Guavas are mostly eaten as fresh fruits.
They are also canned to some extent, preserved spiced, or made into jam and marmalades.
Guavas are notable for their high content of vitamin C which, in many varieties, is 4 to 10 times greater than in citrus fruits.
They also contain a considerable amount of pectin, hence, making them ideal for jelly preparation.
Important Points
The pectic substances present in fruit are protopectin, pectin, and pectic acid.
The protopectin present in underripe fruits inhibits gel formation.
The pectin present in properly matured fruits forms a solution with water.
In the presence of sugars and acids present in fruit, the pectin sets into a jelly.