APPLE JUICE EXTRACTION' FOR JEM,Y 



251 



TABLE 14— Jelly Yields per Unit Weight of Apples. 

 Combined First and Second Extracts at 100° C, 8 varieties. 



Extraction 

 period 



Number 



of 



tests 



YIELD OF JELLY 



Per 



pound of 

 fruit 



Per 



kilogram 

 of fruit 



Jelly 

 strength 



Grade* 



Pectin 



as pectic 



acid 



Ratio of fruit to water 3 : 2 



Ratio of fruit to water 3 : 3 



Ratio of fruit to water 3 : 4 



* Grade 1 — good; grade 2 — fair; grade 3 — poor, unmarketable. 

 ** 10 minute standing period. 



3M. 7-'28 No. 2857 



