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stand alone " is desired; if a softer and sweeter jelly is called for, then of 

 course a larger proportion of sugar should be used. Interesting in this 

 connection is the illustration (Fig. 78) showing samples of apple jelly: 

 No. I having the proportion of sugar to juice, f : i ; No. 5, 1:1; and No. 6, 

 2:1. The relatively much larger volume of jelly (from the same amount 

 of juice) in No. 6 is not shown, since only a part of the product was photo- 

 graphed. Evidently in these cases the proportion f : i was the correct one. 



Fig. 78. — Samples of apple jelly showing effects of different proportions of sugar to juice 



Extractions II, III, etc. 



Let us now turn our attention to a consideration of Extractions II, III, 

 etc. Although it is well worth while to work up these extractions into 

 jelly, yet great care must be exercised in doing so. From what has gone 

 before, it is evident that since much water has been used in their prepara- 

 tion, and since each is correspondingly less acidic and less rich in pectin 

 than its predecessor, these mixtures will utilize a much less proportion of 

 sugar than will Extraction I. However, if these facts are kept in mind, 

 and the sugar carefully proportioned, an excellent quality of jelly can be 

 made from these dilute juices. 



A good method for proportioning sugar to juice in dealing with these 

 dilute extractions is to concentrate (boil down) their mixture rapidly until 

 the resulting juice approximates the richness of Extraction I (which may 



