A method for creating a fruit jelly food product having a viscous consistency, including weighing and proportioning initial ingredients, modulating the size, texture, or temperature of the initial ingredients, combining the initial ingredients into a fruit mixture and heating, adding a gelling agent to the fruit mixture to obtain a gel-enhanced mixture, adding citric acid and lemon juice to the gel-enhanced mixture to obtain a citrus-enhanced mixture and heating, allowing the citrus-enhanced mixture to achieve thermodynamic equilibrium, and confirming the pH of the citrus-enhanced mixture is less than or equal to about 3.6 and sugar content of about 25 degrees Brix.