JELLY MAKING WITH HAWAIIAN FRUITS. 
15 
Jelly from the Isabella grape (Vitis labrusca) is commonly made in 
the home. This grape can be purchased on the markets nearly the 
year round. The poha, roselle, and Isabella grape, together with the 
fuava, are the only fruits which are grown in sufficient quantities to 
e of any importance for jelly making at present. 
The methods worked out for the guava were used in making jelly 
from the grape, the roselle, and the poha. 
ISABELLA GRAPE (Vitis labrusca). * 
A representative juice (juice B, Table 18) showed the following 
analysis : 
Table 18. — Composition of Isabella grape juice. 
Constituent. ^tfim*' 
Constituent. i *g£f- 
Sucrose 
Per cent. 
! Per cent. 
Pectin (alcohol precipitate) 0. 92 
Reducing sugars 
10.18 
Acidity (as H 2 S0 4 ) 1.21 
Proportion of water to fruit for grape jelly. — To determine the best 
proportion of water to fruit, three 10-pound lots of grapes were 
cooked with varying proportions of water. Gentle boiling was main- 
tained for only 20 minutes, during which time complete disintegra- 
tion of the fruit had taken place. Each lot was then strained through 
cheesecloth, after which the pulp was squeezed to remove any 
remaining portions of the juice. 
Table 19 shows the composition of grape juice made with different 
proportions of water and fruit. 
Table 19. — Composition of grape juices resulting from varying proportions of water 
and fruit. 
' Pounds 
1 of water 
Juice. to 10 
pounds 
grapes. 
Total 
juice. 
Brix 
reading. 
Total 
sugars. 
Pectin 
No. 
Acidity 
(as 
H 2 S0 4 ). 
Total » 
pectin 
extracted. 
Total 
acid ex- 
tracted 
(as 
H 2 S0 4 ). 
A.. 
Pounds. 
0.5 
Cubic cen- 
timeters. 
3,140 
4,055 
5,3-50 
Decrees. 
' 15. 2 
12.6 
10.1 
Per cent. 
11.91 
10.18 
8.07 
5i 
Per cent. 
1.37 
1.21 
95 
Grams. 
36.6 
3S.2 
38 6 
Grams. 
43.00 
B 
3.0 
49.07 
c 
fi =1 
50 31 
1 Pectin number X0.222Xcubic centirnerers juice divided by 10). 
A study of Table 19 shows that there is nothing to be gained in 
adding more than 3 pounds of water to 10 pounds of grapes, because 
a greater amount does not result in appreciably greater extraction. 
13 The Isabella variety has shown remarkable adaptability to the climatic and soil conditions >f Hawaii 
and far surpasses all other varieties in acreage. It is usually spoken of as the Hawaiian grape. 
