JELLY MAKING WITH HAWAIIAN FKUITS. 
21 
An examination of Table 26 shows that the best ratio of water 
to fruit was 1.5 pounds of water to 10 pounds of pohas. Extrac- 
tion was then practically complete. With the higher dilutions the 
pectin content was too low for a ^ood jelly juice. 
Sugar ratio for pofia jelly. — Table 27 gives the results obtained 
from a jelly series made from juices A, B, and C of Table 26. 
Table 27. — Results of varying proportions of sugar, pectin, and acid in poha jelly. 
JUICE A.i 
Sugar 
ratio. 
Weight 
of 
jelly. 
Propor- T t , Propor- 
tion of x ota i ticn of 
sugar inigw, pectin 
to jelly. ; m l eU J- in jelly. 
Propor- 
tion of 
acidity 
(as 
H 2 S0 4 ). 
Consistency. 
Taste. 
1 
li 
1* 
1* 
2 
Gravis. 
338 
394 
455 
510 
541 
Percent. 
59.2 
63.5 
65.9 
68.6 
74.0 
Per cent. 
70.6 
73.3 
74.4 
76.2 
Sl.l 
Per cent. 
0.53 
.45 
.39 
.35 
.33 
Percent. 
1.20 
1.03 
.89 
.79 
.75 
Firm; somewhat tough Tart; strong flavor. 
Firm; excellent Fair; strong flavor. 
do Excellent. 
Firm; tender Excellent; rather 
sweet. 
Firm, but gummy Rather sweet . 
JUICE B.a 
1 
248 
60.5 
73.5 
0.60 
1.43 
1 
323 
61.9 
71.9 
.46 
1.10 
M 
388 
64.4 
72.7 , 
.3S 
.91 
11 
438 
68.5 
75.8 
.34 
.81 
Firm: somewhat tough Tart. 
Excellent Excellent. 
do Do. 
Excellent; tender Do. 
JUICE C. 
241 
62.2 
73.5 
0.52 
1.21 
310 
64.5 
73.3 
.41 
.94 
372 
67.2 
74.5 
.34 
.78 
435 
69.0 
75.2 
.29 
.67 
470 
74.5 
80.0 
.27 
.62 
Excellent; tender Tart. 
do Excellent; mild. 
do Do. 
Firm; somewhat gummy... Fair. 
do Poor. 
1 Dark colored and rather strong flavored series. 
1 Light colored and mild flavored series. 
3 Lack of juice prevented a higher sugar ratio. However, the tender consistency of the H sugar ratio 
indicated that a higher ratio would produce a gummy or simpy jelly. 
From Table 27 it is concluded that (1) the maximum sugar ratia 
of juices A, B, and C is If, 1£, and 1|, respectively; (2) poha jelly 
is much higher in sugar content than is any other jelly studied; 
(3) a jelly of excellent consistency and taste will result when the 
total sugar content is from 70 to 75 per cent, but the jelly will be 
tough when the sugar ratio is less than 70 per cent, and gummy or 
sirupy when the sugar ratio is over 75 per cent; (4) the minimum 
proportion of pectin required to produce a good consistency is about 
0.35; (5) the acidity of poha juice is probably never a limiting 
factor, but the best flavors were produced with acidities ranging from 
0.8 to 1.0 per cent of the jelly; and (6) the maximum sugar ratio 
of the poha juices, as determined by the above table, are one-fourth 
to one-half higher than is given in the guava pectin table for the 
same pectin numbers. 
