168 Kansas Academy of Science. 



THE ADULTERATION OF JAMS AND JELLIES. 



Waltkk S. Long. 



THE KANSAS standards for jams and jellies read as 

 follows : 



"Jam, marmalade, is the sound product made from clean, sound, prop- 

 erly matured and prepared fresh fruit and sugar (sucrose), with or 

 without spices or vinegar, by boiling to a pulpy or semisolid consistence, 

 and conforms in name to the fruit or fruits used, and in its preparation 

 not less than forty-five pounds of friiit are used to each fifty-five pounds 

 of sugar. 



"Jelly is the sound, semisolid, gelatinous product made by boiling 

 clean, sound, properly matured and prepared fresh fruit with water, 

 concentrating the expressed and strained juice, to which sugar (sucrose) 

 is added, and conforms in name to the fruit or fruits used in its prepara- 

 tion." 



Departure from the terms of these standards in one case 

 alone is permitted. Manufacturers may use a glucose product 

 wholly or in part in place of sugar, provided that the product 

 be labeled "glucose jelly" or "glucose jam," as the case may be. 

 The conditions as to the soundness of product, cleanliness, ma- 

 turity, freshness and preparation of fruit still apply. 



Any divergence from the terms of the standards, as in the 

 use of fruit which is not fresh, unclean, unsound, not prop- 

 erly matured or improperly prepared, constitutes adulteration 

 under the provision of the law, which states that "in the case 

 of foods, an article shall be deemed adulterated if any sub- 

 stance has been mixed or packed with it so as to reduce or 

 lower or injuriously affect its quality or strength." 



The presence of any foreign substance, such as a preserva- 

 tive or an artificial color, constitutes adulteration, unless the 

 fact that such foreign substances have been added is plainly 

 indicated on the label, and even in that case, if damage or 

 inferiority is concealed, or the product is made to appear bet- 

 ter than it really is, the fact of adulteration still obtains. 

 There are on the market products having the appearance of 

 jellies and jams which have for their base a preparation made 

 from inferior portions of fruits, colored in imitation of the 

 fruit. There are others which have for a base preparations 

 made from a cheaper fruit, generally the rejected portions of 

 these cheaper fruits, to which has been added a quantity of a 



