JELLIES CONTAINING NO GLUCOSE. 



JELLIES. 



73 



Fifty-eight samples of jellies were analyzed, of which number 44 

 were commercial products; the remaining 14 were prepared in the 

 laboratory. Of the commercial samples, 19 contained no glucose, 13 

 contained glucose, but were not so labeled, and the remaining 12 

 were purchased on the market as compound goods. The general dis- 

 cussion under jams (p. 53 and following) applies also to jellies, owing to 

 the similarit} 7 of the products. The jellies are classified upon the same 

 basis as the jams into "Jellies containing no glucose," "Jellies contain- 

 ing glucose, but not so labeled," and " Compound jellies." 



Jellies containing no glucose. Thirty-three of the total number of 

 58 jellies examined were found to contain no glucose. The amount of 

 solids is extremely variable, the maximum being 80.28 and the mini- 

 mum 45.56 per cent. The commercial jellies are very much less 

 variable than the homemade products and probably for the reason 

 brought out in Table 31, which shows that the manufacturer, by the 

 use of apple as a basis, is able to produce very uniform products with 

 fruits of widely different gelatinizing powers. The percentage of ash 

 is as variable as the solids, but the alkalinity, sulphates, and chlorids 

 have the same relation to the total ash as in the pure fruit jams. 



TABLE 27. Description of jellies containing no glucose. 



