JELLY MAKING WITH HAWAIIAN FRUITS. 
19 
to make them practicable for use in jelly making, and the flavor of 
the jelly made from them was not appetizing, although it had an 
excellent consistency. 
Jellies made from the calyxes and from the whole fruit were com- 
pared for taste and consistency. It was impossible to detect any 
difference, and since the separation of calyxes and seed pods is a 
rather tedious process, the operation seems a needless expenditure 
of time. 
Sugar ratio for roselle jelly. — Table 24 gives the results obtained 
from a jelly series made from juices B, D, and E. 
Table 24. — Results of varying proportions of sugar, pectin, and acid in roselle jelly. 
JUICE 3 (seed pods). • 
Sug- Propor- 
ar Weight tion of 
ra- of j mv. sugar to 
tio. jelly. 1 
I 
Propor- 
tion of 
pectin 
in jelly. 
Acidity 
of idly 
(as 
H 2 80 4 ). 
Consistency. 
Taste. 
1 1 
Grams. Percent. 
1 316 63.3 
Percent. 
0.90 
.73 
.62 
.56 
.52 
.48 
Per ecu?. 
0.91 
.74 
.63 
.57 
.52 
.4S 
Good; firm: tender 
1J 391 63.9 
11 460 65.2 
11 505 69.3 
2 552 72. 5 
21- 597 75. 4 
do 
Excellent; firm: tender 
do... 
Too mellow * 
do 
Do. 
Excellent : strong flavor. 
Excellent. 
Too sweet: mild. 
Too sweet. 
JUICE D (leaves, stems, etc. 
1 
68 
73.5 
1 
157 
63.7 
.1 
231 
65.0 
1 
301 
66.4 
H 
365 
68.5 
IV 
410 
73.2 
If 
449 
77.9 
2 
520 
77.0 
.62 
3.06 
1.33 
.90 
.51 
.46 
.40 
Thick sirup 
Fair; rather sirupy 
Good; firm: tender 
Excellent; firm; tender.. 
Excellent 
Slightly lacking in body. 
Lacking in body 
Sirupy 
Too tart: strong flavor. 
Do. 
Tart. 
Excellent; mild. 
Do. 
Do. 
Too sweet. 
Do. 
JUICE E (large stalks). 
1 
218 
68.8 
.89 
.S3 
1 
287 
69.7 
.67 
.63 
U 
334 
74. 8 
.58 
.54 
11 
381 
7^.7 
.51 
.48 
Firm; tender Excellent; tart; mild. 
....do I Do. 
Too mellow Excellent: mild. 
Sirupy j Do. 
1 The proportion of total sugars in the jell}* was not determined, since the fruit sugars in roselle juice are 
negligible. 
From Table 24 it is concluded that (1) the maximum sugar ratio 
of juices B, D, and E is If, 1^, and 1, respectively: (2) roselle jelly 
containing about 72 per cent of sugar, or over, lacks body, or is sirupy 
and that containing less than about 63 per cent is of very poor 
consistency: (3) the minimum pectin content necessary to give 
sufficient body to roselle jelly is about 0.63 per cent of the jelly: 
(4) the best flavors are produced from juices having from 0.5 to 0.7 
per cent of the jelly: and (4) the maximum sugar ratios, as deter- 
mined by Table 24, are about one-fourth lower than is given in 
the guava pectin table for the same pectin number. 
