rule regarding the amount of this acid juice to be added can be given 

 because the quantity will vary somewhat. It should never exceed one- 

 half of the non-acid fruit. 



In order to determine if pectin is present in sufficient quantities add 

 to a small portion of the fruit juice obtained by cooking the fruit an 

 equal voliime of 95 per cent, alcohol. A grayish or whitish precipitate 

 will indicate by its abundance the relative amount of pectin in the fruit 

 juice. This test is impracticable in most households, and is seldom or 

 never necessary where the jelly maker's efforts are confined to making 

 jellies from such fruits as currants, grapes, plimis and acid apples, pro- 

 vided, of coiirse, these fruits are used before they are over-ripe. In 

 case other fruits, as strawberr3^ raspberry, blackberry, peach and 

 cherry, are used the necessary pectin or acid may be added by a blend- 

 ing of the juice of the desired fruit and of a fruit known to contain those 

 elements in quantity. (See directions for making jelly with above 

 fruits.) 



Experience shows that juices extracted from raw fruits are lacking 

 in pectin, and they are therefore unfit for making into jellies. The 

 same fruits, however, when cooked yield juices which are rich in pectin 

 and which are ideal for jelly making. We must conclude, therefore, 

 that in order to make good jellies it is desirable to extract the juice by 

 cooking the fruit. A general rule is as follows : to all soft fruit add water 

 equal to one-fourth the weight of the prepared fruit, and cook until 

 fruit is done. In the case of hard fruits like apples, plums, etc., add 

 equal weight of water and cook until fruit is tender. If one varies from 

 this rule a corresponding variation should be made in the amount of 

 sugar used and in the length of cooking period. 



The Rate of Cooking 



The rate of cooking modifies to some extent both the color and the 

 textiure of the jelly. Rapid boiling will give lighter color and a 

 tenderer texture, while slow cooking, i.e., simmering, will give dark 

 color and tough or syrupy texture. 



The Amount of Sugar added 



The old household rule found in most recipe books and practiced in 

 too many homes calls for equal amounts of fruit juice and sugar. ^ 



In our own experience it has been found that jellies of superior quality 

 and flavor can be made from all fruits tested when the sugar is reduced 

 to three-fourths or one-half the amount commonly recommended. Ex- 

 perience shows that when fruit juice properly extracted is used the sugar 

 need never exceed three-fourths the weight of juice taken. With most 

 fruits one-half as much sugar as juice will give good results, while a few 

 fruits, as apples, will often give a perfect jelly when the sugar is reduced 

 to one-fourth the volume of the juice. 



1 The Bureau of Chemistry of the United States Department of Agriculture gives the following rule: — 

 "To determine how much sugar should be used with each kind of juice put a spoonful of juice in a glass 

 and add to it 1 spoonful of 95 per cent, grain alcohol; mix by shaking the glass gently. Pour slowly from 

 the glass, noting how the pectin — the substance in fruits which makes them jell — is precipitated. If 

 the pectin is precipitated as one lump a cup of sugar may be used to each cup of juice; if in several 

 lumps the proportion of sugar must be reduced to approximately three-fourths the amount of the juice. 

 If the pectin is not in lumps but is merely precipitated the sugar should be one-half or less of the amount 

 of the juice. If the juice shows no precipitation under this test it is unsuitable for jelly making and must 

 be combined with apples or other juices rich in pectin." 



