FIELD: food industry, in particular, production of ready-to-use fruit-and-berry jellied products. SUBSTANCE: as fruit juice dessert jelly contains blend of natural grape juice and natural apple clarified juice. Citric acid is used as food acid. Additionally jelly contains dessert product prepared from white mulberry by blanching its berries at temperature 50-60 C, juice extraction and its boiling down up to content of dry substances 70-73% at determined ratio of components. EFFECT: improved taste.
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