41 



of a beautiful color Nothing is said respecting the quality 

 «f such jellies. 



Analyses of the Delaware grape show that when 60 per- 

 <'ent of the bunch was ripe they contained 13 % sugar and 1.9 

 ■% acids. When 100 % of the bunch was ripe the sugar was 

 25 % and the acids J%. The necessary interval of ten 

 days more has added 12 % more sugar and has reduced 

 the acid content by 1.2 %. It has done more than this, it has 

 given the fruit what an unripe grape or unripe grape prod- 

 uct never did nor ever can possess — quality. Baldwin ap- 

 ples in September contained 10.5 % sugar, while in Novem- 

 ber when ripe the sugar content was 14.5 %. Therefore if 

 one desires highest quality in fruits or fruit products and if 

 at the same time economy in their manufacture is desired, 

 see to it that the fruits are ripe. Oh ! but the wise ones say, 

 you can't make jellies from ripe fruits. Try it and see. 

 Your jellies from certain fruits may not be quite as clear 

 nor as light color but they will be wonderfully improved in 

 quality. That is to say, they will have real fruit flavor if 

 you do not mask it with an excess of sugar. 



Let us further illustrate the food value of fruits and 

 fruit products using as our unit of measure a pound of gran- 

 ulated sugar. The following amounts of fruits and fruit 

 products contain approximately the food value or energy 

 value found in a pound of sugar: 



4yo qts. Baldwin apples 



1 2-3 lbs. dried apples 

 2^/o lbs. apple butter 



2 lbs. cider jelly 

 1^-3 lbs. cider syrup 



1 2-3 lbs. grape butter 

 1% lbs. dried raspberries 



2 lbs. raspberry jam 



2 qts. canned raspberries 

 1 2-3 lbs. plum butter 

 ^ qts. peaches 

 ^y2 lbs. dried peaches 



