20 
BULLETIN 47, HAW AH EXPERIMENT STATION. 
NOTES ON JELLY MAKING FROM ROSELLE. 
Roselle jelly is comparatively easy to make. In order that it 
may have sufficient body, the mass should be boiled for some time 
after the first jelly test is made. A precipitate producing a very 
stiff guava jelly will produce a roselle jelly of proper consistency. 
Roselle jelly somewhat resembles grape jelly in its tender con- 
sistency. However, it does not "weep" to the extent that the latter 
does. 
The flavor of the roselle is very strong. Jellies that are made from 
too concentrated a juice, or which contain too small an amount of 
su^ar, have a very strong flavor and a deep red color. This is prob- 
ably the chief cause of the lack of popularity of the roselle jelly. 
If a medium juice — that is; one containing about 2.5 pounds of water 
to 1 pound of fruit — and the maximum sugar ratio are used, the 
resulting jelly will be milder flavored and lighter colored. 
POHA (Physalis peruviana). 
Analysis of poha juice. — Juice of the poha had the following com- 
position : 
Table 25. — Composition of poha juice. 
Constituent. 
Propor- 
tion. 
Constituent. F l?g*- 
tion. 
S ucrose 
Per cent. 
2.72 
10.42 
Per cent. 
Pectin (alcohol precipitate) 0. 43 
Acidity (as H 2 S0 4 ) 1 1.25 
Reducing sugars 
Proportion of water to fruit for poha jelly. — Varying amounts of 
water were added to 10-pound lots of poha to determine the best 
proportion of water to fruit. Gentle boiling was maintained for 
20 minutes when it was found that complete disintegration had 
taken place. Each lot was then strained through cheesecloth and 
squeezed dry. 
Table 26 shows the composition of juices obtained with varying 
proportions of water and fruit. 
Table 26. — Composition of poha juices resulting from varying proportions ofuater and 
fruit. 
Pounds of water to 10 pounds 
of ponas. 
Total 
juice. 
Brix 
reading. 
Total 
sugar. 
Pectin 
No. 
Acidity 
(as 
H2SO4). 
Total 1 
pectin 
ex- 
tracted. 
Total 
acid ex- 
tracted 
as 
(HjSO,). 
A (none) 
Cubic 
centi- 
meters. 
2,410 
Degrees. 
18.9 
Per cent. 
15.80 
P 
Per cent. 
1.65 
1.45 
1.19 
Grams. 
17.6 
18.3 
19.3 
Grams. 
39.77 
B (1.5) 
3,040 j 15.7 13.12 
3,735 
44.08 
C(4) 
44.45 
1 Pectin number X0.172xcubic centimeter of juice divided by 106. 
