78 



FKUITS AND FEUIT PRODUCTS. 



All these jellies were uniform in consistency and appearance, except 

 in color, and the analyses show practically the same percentage of 

 solids and sugar. When we consider that the apple and the strawberry 

 are nearly opposites as far as gelatinizing power goes, it is remarkable 

 that this can be accomplished with the same amount of sugar. The 

 explanation is simple. There is little doubt that apple is the basis of 

 all these products, and only enough of the fruit indicated on the label 

 is added to give the desired flavor. 



Jellies containing glucose but not so labeled. There is little to be said 

 about the jellies included in these tables. They embrace jellies of 

 nearly all grades, from the cheapest to the highest priced. Six contain 

 only very small amounts of glucose, which may have been added for 

 the purpose of preventing the crystallization of the cane sugar. But 

 the firm putting out these goods have since decided that glucose is 

 not necessary for this purpose and claim to have given up its use. 

 What has been said in the general discussion of jams and jellies applies 

 here as well. Five of these jellies were colored and nine contained 

 preservatives. 



TABLE 30. Description of jellies containing glucose but not so labeled. 



