14 
BULLETIN 1323, U. S. DEPARTMENT OF AGRICULTURE 
Standard-jelly tests on pectin 5 and 6 were next made, using 0.5 
per cent of acid, 0.25 per cent of pectin, and various quantities of 
sucrose. The water was either increased or decreased, so that the 
final jelly weighed about 50 grams. The results are noted in Table 16. 
Table 16.- 
-Effect of variation of sucrose on consistency of jelly (acid and pectin 
nearly constant) 
Sample No. 
Sucrose 
Consistency 
Sample No. 
Sucrose 
Consistency 
Pectin 5: 
1.. 
Per cent 
40.0 
43.5 
48.9 
53.2 
54.9 
62.5 
63.2 
64.0 
65.3 
66.0 
68.6 
74.5 
80.0 
Sirup. 
Fair jelly. 
Good jelly. 
Do. 
Do. 
Do. 
Do. 
Do. 
Fair jelly. 
Do. 
Do. 
Very viscous sirup. 
Do. 
Pectin 6: 
i :. 
Per cent 
35.6 
39.1 
43.5 
46.8 
50.0 
53.1 
56.0 
60.0 
65.3 
68.0 
70.6 
74.5 
76.9 
Sirup. 
2 . 
2 
Do. 
3 
3. 
4 . 
4 
5 
5 _ 
Good jelly. 
6... 
6 
Do. 
7 
7... 
Do. 
8 . 
8 
Do. 
9 
9 
Fair jelly. 
10.. 
10 
Do. 
11 
11... 
Barely jellied. 
12.. 
12 
13. 
13 
Do. 
Further tests were made Avith pectin 6, increasing the quantity of 
pectin. The results are shown in Table 17. 
Table 17. — Effect of variation of pectin and sucrose on consistency of jelly (acid 
nearly constant) 
Sample No. 
Pectin 
Sucrose 
Consistency 
Sample No. 
Pectin 
Sucrose 
Consistency 
Per cent 
Per cent 
Per cent 
Per cent 
1 
0.43 
40.0 
Sirup. 
12 
0.60 
69.4 
Very viscous sirup. 
2 
.43 
43.5 
Barely jellied. 
13 
.77 
40.0 
Sirup. 
3 
.43 
46.8 
Good jelly. 
14 
.77 
41.6 
Good jelly. 
4 
.43 
62.5 
Do. 
15 
.77 
52.5 
Fair jelly. 
5 
.43 
64.0 
Fair jelly. 
16 
.77 
64.0 
Barely jellied. 
6 
.43 
68.0 
Very viscous sirup. 
17 
.93 
34.8 
Sirup. 
7 
.60 
38.3 
Sirup. 
18 
.93 
36.7 
Do. 
8 
.60 
40.8 
Good jelly. 
19 
.93 
40.9 
Good jelly. 
9 
.60 
46.8 
Do. 
20 
.93 
42.1 
Do. 
10 
.60 
51.4 
Do. 
21 
Lll 
37.5 
Sirup. 
11 
.60 
57.1 
Barely jellied. 
The results in Table 16 show that the jellies produced were good 
when they contained between 50 and 65 per cent of sucrose, but the 
consistency of jellies having more or less than these proportions was 
poor. If the percentage of pectin is gradually increased to 0.93, the 
proportion of sugar necessary for good jelly decreases to about 41 per 
cent as a lower limit and to about 52 per cent as an upper limit. 
(Table 17.) 
The results of varying all three of the jelly constituents in pectin 6 
are given in Table 18. Increasing the acid or pectin within reason- 
able limits above those noted in the tables will not decrease the pro- 
portion of sugar required. With a definite proportion of pectin there 
is only a small decrease in sugar as the acid is increased. 
