70 



FRUITS AND FRUIT PRODUCTS. 



Compound jams. A discussion of the compound jams will serve 

 also for the compound jellies. There is little difference in the formulas 

 given by the manufacturers for the compound jellies and jams, and the 

 difference in their composition is also slight. As a rule, the difference 

 amounts to the addition of a little fruit pulp to the jams. Evaporated 

 apple juice is the basis, to which is added a little of the fruit pulp of 

 the kind desired. The pulp from which the juice has been pressed for 

 making jelly, mixed with glucose and apple juice, makes up many of the 

 compound jams. The consistency of these products is that of thick 

 sirup. No. 19867 has 86.65 per cent of solids and is practically all 

 glucose. The percentage of sugar is practically the same in all com- 

 pound goods, whether jellies or jams, and the same is true of ash and 

 solids. The nitrogen is a little higher in jams on account of the pres- 

 ence of a small amount of pulp. 



TABLE 25. Description of compound jams. 



