JELLY MAKING WITH HAWAIIAN FRUITS. 
17 
Too high a sugar ratio shows itself in lack of body, the felly 
literally "melting in ones mouth." Undisturbed in the glass, this 
jelly may have the excellent sharp cleavage of a perfect jelly, but 
turned from its mold, it falls apart: or in other words, it has failed 
to jell. 
Grape jelly should be made in small batches in a relatively large 
container so that evaporation will be rapid. Mealy or granular 
texture was found to result when the jelly was allowed to boil over 
10 minutes. 
All the grape jellies showed considerable tendency to "weep" 
regardless of the sugar ratio. "Weeping" is doubtless due to the 
weak nature of the colloidal membrane of the grape pectin. This is 
substantiated bv the fact that adding a small amount of apple pectin 
to grape jelly will not only stop "weeping " but also greatly strengthen 
the texture of the jelly. 
ROSELLE (Hibiscus sabdariffa). 
Analysis of rosette juice. — Analysis of representative roselle juice 
(juice D, Table 21) gave the following results: 
Table 21. — Composition of rosdle juice. 
Constituent. 
Prop or- i 
tion. | 
Constituent. 
Propor- 
tion. 
Per cent. 
Per cent. 
0.95 
Reducing sugars 
0. 21 
Acidity (as H-SOO 
.91 
Proportion of water to fruit for roselle jelly. — Varying amounts of 
water were added to live 3-pound lots of roselle to determine the best 
ratio of water to fruit from which the seed pods were not removed. 
Gentle boiling was maintained for 20 minutes, when it was found 
that the calyxes had completely disintegrated. Each lot was then 
strained through cheesecloth and squeezed as dry as possible. 
Table 22 gives the composition of roselle juices made from varying 
proportions of water and fruit. 
Table 22. — Composition of roselle juices resulting from varying proportions of water 
and fruit. 
Pounds 
of water 
to 3 
pounds 
roselle . 
Total 
juice. 
Erix 
reading. 
Pectin 
N v 
Acidity Total pec- 
(as tin ex- 
H 2 S0 4 ). tracted. 1 
Total 
acid ex- 
tract ed( as 
.V- 
Pounds. 
3 
4.5 
6 
7.5 
9 
Cubic 
centimeters 
Degrees. 
Per cent, (farms. 
Grams. 
R 
1 . 660 
2.120 
2,980 
3,730 
5.2 
4.3 
3.S 
3.1 
61 
6 
5 
45 
1.17 19.3 
. 98 23. 7 
. 55 27. 7 
.74 29.5 
19. 4° 
C 
20.78 
D 
25.33 
E . . . . 
27.60 
1 Pectin number X0.18*ixcubic centimeter of juice divided by 100. 
1 The juice formed a semijelly and would not pass through the cheesecloth bag. 
