Homemade Papaya Jelly Candy

Summary

In this video, The Hasan Video channel presents a detailed tutorial on making delicious homemade Papaya Nutrijell Candy. The process begins with preparing raw papaya, followed by mixing it with sugar, Nutrijell, vanilla powder, and citric acid. After cooking the mixture for about 25-30 minutes, the dough is divided, colored, and shaped into candy pieces, which are coated with sugar. The candy is naturally preserved, lasting up to 5 months when stored properly. The video provides tips on shaping, cooking time, and ingredient proportions, ensuring that viewers can make this unique and sweet treat at home.

Takeaways

• 😀 Papaya Nutrijell Candy is a homemade treat with a chewy texture and the perfect balance of sweetness and sourness, without the need for preservatives.
• 😀 The papaya used in the recipe should weigh about 1 kg, and after peeling, grating, and squeezing, it will reduce to about 500g.
• 😀 Nutrijell Lychee flavor (10g per sachet, 2 sachets or 1 larger 15g sachet) is used to add flavor to the candy, and citric acid is added for a refreshing touch.
• 😀 Granulated sugar is the key sweetener in the recipe, with 500g needed, ensuring the right consistency and sweetness for the candy.
• 😀 The dough mixture needs to be cooked over medium heat for 25-30 minutes, stirring constantly to avoid burning, until it reaches a smooth, non-sticky texture.
• 😀 Citric acid and optional lemon juice are added towards the end of cooking to enhance the flavor and act as a natural preservative.
• 😀 After cooking, the dough is divided into portions, colored with food coloring, and molded into small round candies or shaped using silicone molds.
• 😀 Once molded, the candies are rolled in granulated sugar to give them a sweet coating.
• 😀 The candy dries well at room temperature or in an air-conditioned room, and no sun drying is necessary.
• 😀 The candy has a shelf life of about 2 months at room temperature or up to 5 months if stored in the fridge.
• 😀 If the dough becomes too dry to mold, it can be fixed by cooking it again with a bit of water until it regains a smooth texture.

Q & A

What type of papaya is best for making the candy?

For the best results, you can use papayas with white flesh or those that are a bit ripened, depending on your taste preference.

Why is it necessary to squeeze out the water from the grated papaya?

Squeezing out the water reduces the papaya's weight and helps achieve the proper texture for the candy.

How much papaya is required for the recipe?

You need 1 kg of raw papaya, which will result in about 500 grams of papaya after being grated and squeezed.

Can I use just one sachet of Nutrijell lychee flavor?

Yes, you can use 1 sachet of Nutrijell lychee flavor in a 15g package instead of two 10g sachets.

What is the purpose of citric acid in the recipe?

Citric acid enhances the candy's freshness and acts as a natural preservative, helping to preserve the candy for longer periods.

What other ingredient can be added to enhance the flavor?

You can add 2-3 tablespoons of lemon juice for an extra fresh flavor, but this is optional.

How long should the candy mixture be cooked?

The candy mixture should be cooked for about 25-30 minutes until the dough becomes smooth and no longer sticky.

What should I do if the dough becomes too dry and hard to mold?

If the dough becomes too dry, you can fix it by cooking it again with a little water until the texture becomes smooth and manageable.

How should the candy be stored to last longer?

Once the candy is set and hardened, store it in a closed container. It can last for about 2 months at room temperature or up to 5 months in the fridge.

How can I shape the candy into different forms?

You can use a silicone mold to shape the candy, or alternatively, you can round the dough using a measuring spoon and coat it with granulated sugar for a simple shape.