Principles of Jelly-Making 1249 



be judged by the alcohol test, by appearance, by taste, and by other 

 methods), then to measure the resulting juice and add the proportion of 

 sugar already used for Extraction I. If treated otherwise, the jelly- 

 maker may be merely proportioning sugar to water, since, as already 

 emphasized, these later extractions are so largely made up of water. 



However, if the jelly-maker wishes to treat these extractions on the 

 same general plan as Extraction I, let her make a trial sample of jelly 

 from their mixture, proportioning the sugar, say |: i or at most \: i, 

 then, according to the quality of the jelly produced, let the proportion of 

 sugar be increased or decreased in working up the remainder of the dilute 

 juice. 



The jelly from these dilute extractions will be quite as clear, and the 

 texture quite as good, as that already made from Extraction I. In other 

 words, there is absolutely no need of the second quality of jelly that some 

 housekeepers have been accustomed to make from the juice " squeezed 

 out " of a drained fruit-pulp. If the fruit is properly handled, all the 

 jelly therefrom will be of first quality. The practice of making " fruit- 

 butter " from the pulp remaining after juice Extraction I is good. In this 

 case, of course, there would be no juice Extractions II and III. 



Interesting in this connection from an economic standpoint, however, 

 are the results obtained by two experienced housekeepers in working up 

 nearly like quantities of partially ripened grapes. Housekeeper No. i 

 had more than half of the five quarts of stemmed grapes that the two had 

 gathered in common; from her poi"tion she made something over two 

 glasses of jelly and five glasses of " butter." Housekeeper No. 2, on the 

 other hand, from her portion of the fruit, by preparing two juice- 

 extractions, made seven glasses of an excellent quality of jelly. (The 

 writer's experience indicates that the grape pulp which Housekeeper 

 No. 2 had left, would have yielded at least one more extraction of juice.) 



After the winter's supply of grape -juice has been extracted (which is 

 best done by cooking the fruit, covered w4th water, in a double boiler), 

 further juice extractions should be made from the pulp, as already 

 described, and used for jelly. This is a good plan, since jelly made from 

 these later extractions rarely shows the cream-of -tartar crystals so likely 

 to appear in grape jelly that has stood for a length of time. 



TIME NECESSARY FOR JELLY-MAKING PROCESS 



In discussing the proportion of sugar to juice, nothing has been said to 

 indicate the time necessary for the jelly-making process. As a matter of 

 fact, this time varies with several factors — with the proportion of sugar 

 to juice (the time decreasing as the proportion of sugar is increased), 

 with the proportion of pectin in ^he juice (a thin juice demanding more 



