In reducing the amount of sugar there will be a reduction also in the 

 amount of jelly. This reduction is not as great as one might think. 

 Reducing the sugar to one-half gives a reduction of one-fourth to one- 

 third in amount of jelly obtained. The cost per unit of jelly will be re- 

 duced approximately 2 cents per 8-ounce glass if sugar is 10 cents per 

 pound. 



The color of the jelly will be somewhat darker, due to (i) a greater 

 concentration of fruit jtiice and (2) a slight increase in cooking period. 



Length of Cooking Period 



(a) Before adding the Sugar. — If the cooking period is too long 

 the juice becomes too much concentrated, and a white fiocculent pre- 

 cipitate will show all through the finished jelly, while if the cooking 

 period is too short the long cooking that must follow the addition of the 

 sugar will result in the inversion of too much of the cane sugar and a 

 consequent loss in sweetening value and a possible caramel flavor. 



The length of this cooking should therefore bear some relation to the 

 amoiuit of sugar to be added. It is difficult to set any arbitrary period, 

 since the rate of boiling and the character of cooking vessel will be the 

 principal factors in determining the amount of concentration in a given 

 period of time. Where small quantities of juice, 2 to 3 quarts, have 

 been cooked at a time in a fairly shallow alinninum kettle, at a rate 

 which kept the liquid at a good "gallop," the following rule has been 

 found to work fairly satisfactorily: if three-fourths as much sugar as 

 juice is to be used boil five minutes; if one-half as much sugar as juice 

 is to be used boil ten minutes ; and if one-fourth as much sugar as jmce 

 is to be used boil fifteen minutes. 



(b) After Addition of Sugar. — If cooked too long the jelly will be 

 hard and rubber like, while if not cooked long enough the jelly will be 

 soft or syrupy. Experience alone can teach the jelly maker how long 

 to cook her jellies. 



The Jelly Test 



Various schemes have been suggested to determine when the jelly 

 is done. The thermometer test is recommended by some, while others 

 recommend the hydrometer. 



There seems to be no doubt that these tests could be used, but so far 

 neither has proven entirely satisfactory. These tests must by their 

 nature depend upon the density of the fniit jmce and upon the amount 

 of sugar added. If either of these differs from the assumed standard the 

 tests will fail. 



For the present, at least, home manufacturers of jellies must rely 

 upon the "drop" test or the cold saucer. When the cooking juice has 

 become so concentrated that it forms two distinct drops as the last few 

 drops are poured from the spoon it is nearing the jellying point, and 

 requires more careful attention and frequent testing. When instead 

 of drops a sheet a half inch or more in length forms on the edge of the 

 spoon, and breaking loose at one end shears or sheets itself off the spoon, 

 it is ready to be removed from the fire and poured into sterile glasses. 



