SOME FRUITS OF HAWAII 



31 



the subject has been much investigated (14) (52) (53) (57) (58), it 

 is still under dispute. 



That tartaric acid (sodium tartarate) is burned in the human body 

 is highly questionable (14), but that grapes and grape products cause 

 the urine to become more alkaline seems to have been well established 

 (52) (53) (57). This increased alkalinity may come about partly 

 because bacteria in the intestine break down the alkali salts of the tar- 

 taric acid, thus releasing the basic elements, and partly because more 

 than half of the acidity is due to malic acid or its salts which are 

 oxidized. 



Supply: The supply available for the market is irregular and does 

 not equal the demand. The main crop comes to the market in the sum- 

 mer but some fruit may be seen during the other months of the year. 



Use: This grape may be eaten fresh or used in making jelly, grape 

 juice or conserves. 



Grape juice 



5 pounds yield 2 quarts of juice 



Wash sound, ripe grapes, cover them with water, and heat slowly to the 

 simmering point. Cook slowly until the fruit is very soft; then strain 

 through a jelly bag made of flannel or two thicknesses of a flour sack. 

 Measure juice, place on fire, bring to boiling point, and add % cup of sugar 

 to each quart of juice. Boil 5 minutes, pour into hot sterilized jars or 

 bottles, and seal at once. Jars may be processed from 10 to 15 minutes at 

 5 pounds pressure in pressure cooker or in oven 68 minutes at 250° F. 



Grape butter may be made from the pulp. 



Grape jelly 



5 pounds yield 5 cups of jelly 



Choose half-ripe grapes, discard stems and spoiled grapes. Wash, and 

 place grapes in a kettle with water. Use % pound of water, or % cup, for 

 each pound of grapes. Cook slowly until fruit is very soft, and strain 

 through bag of flannel or two thicknesses of flour or sugar sack. Do not 

 squeeze the bag if a very clear jelly is desired. 



A test for pectin may be made by adding 1 tablespoon of alcohol to 1 

 tablespoon of juice. If the mixture becomes thick and gelatinous, there is 

 a considerable amount of pectin present and l 1 /^ cups of sugar may be 

 used to 1 cup of juice. If the pectin mass is not very thick, 1 cup of sugar 

 to 1 cup of juice usually proves to be the best proportion. 



Grape jelly should be made in small quantities, not over 3 cups of juice 

 at a time, and the total boiling period should not be longer than 10 minutes. 

 Measure the juice and place it in a shallow kettle with a capacity at least 

 4 times the volume of juice. Bring to the boiling point and boil rapidly 

 for 5 minutes; then add the sugar, and remove the scum as the mixture 

 starts to boil. Boil rapidly until the juice gives the jelly test (sheets off in 

 large drops from a spoon). Pour into hot sterile jelly glasses and seal with 

 paraffin. 



Grape butter may be made from the pulp. 



