24 BULLETIN 47, HAW An EXPERIMENT STATION. 
The best proportion of water to pohas is 0.15 pound to 1 pound of 
fruit. This produces a juice with a pectin number of 3J and acidity 
of 1.45 per cent. The maximum sugar ratio of this juice is 1J. 
Jellies of good consistency and flavor were obtained with the fol- 
lowing variations in sugar, pectin, and acid content of the jelly: 
Guava jelly between 0.48 and 0.7 per cent pectin, 0.6 and 0.75 per 
cent acid, and 60 and 70 per cent sugar; grape jelly, 0.56 (minimum) 
pectin, between 0.7 and 0.85 per cent acid, and 60 and 67 per cent 
sugar; roselle jelly, 0.63 (minimum) pectin, between 0.5 and 0.7 per 
cent acid, and 63 and 72 per cent sugar; poha jelly, 0.35 (minimum) 
pectin, between 0.8 and 1.0 per cent acid, and 70 and 75 per cent 
sugar. 
The consistency of a jelly is determined to a large extent by the 
physical properties of its pectin. A gelatinous, short-fibered pectin 
produces a weak, tender jelly, such as is obtained from the grape or 
roselle, while a dense, long-fibered pectin produces a dense, strong- 
textured jelly, such as is obtained from the guava or poha. 
o 
