14 
BULLETIN 47, HAWAII EXPERIMENT STATION. 
Table 17 shows the effect upon the jellies obtained from juices 
having a constant acidity but varying pectin contents. 
Table 17. 
-Effect, upon the jellies obtained from juices having a constant acidity but 
varying pectin contents.' 
JUICE A. 
Sugar 
ratio. 
Weight 
of jelly. 
Propor- 
tion of 
sugar 
to jelly. 
Propor- 
tion of 
pectin 
in jelly. 1 
Consistency 
Taste 
| 
Grams. 
221 
294 
346 
400 
Per cent. 
67.8 
68.0 
72.3 
75.0 
Per cent. 
0.58 
.44 
.37 
.32 
Excellent; tender 
1* 
Very tender 
Do. 
do 
Sirupy 
Tart; mild. 
Good. 
JUICE 3. 
if 
401 
447 
519 
.569 
615 
62.3 
67.1 
-37.4 
70.3 
0.-53 
.48 
.41 
.37 
.35 
Excellent; tender 
do 
Verv tender 
Tart. 
Excellent. 
Excellent; mild. 
2 
2i 
do 
Sirupy 
Excellent; too sweet. 
Too sweet. 
JUICE C. 
I' 
471 
538 
576 
637 
63.7 
65.1 
69.4 
70.6 
0.59 
.52 
.48 
.44 
Excellent, firm 
do 
....do 
Excellent 
Do. 
% 
Good: too tender 
1 (Pectin number of juiceX0.15lx245) divided by (weight of jellyxlOO). 
From Table 17 it is concluded that (1) the maximum sugar ratio 
increases with the pectin content; (2) a medium guava juice, which 
contains a pectin content of about 7-J is capable of forming a jelly 
having a sugar ratio of 2, provided sufficient acid is present; and (3) 
the consistency becomes too tender for a good jelly when the propor- 
tion of pectin in the jelly falls below about 0.48 per cent, and it 
becomes tough when the proportion of pectin is about 0.7 per cent 
or over. 
OTHER HAWAIIAN FRUITS FOR JELLY MAKING. 
Although there are many fruits in Hawaii that give palatable 
jellies , the actual number which can be used for jelly making is 
rather limited. Fruits that are commonly grown, such as the papaya, 
the avocado, and the mango, are not adapted to jelly making. 
" Papaya jelly" is occasionally made by adding pectin and citric 
acid to the papaya fruit. The mango contains sufficient pectin and 
acid for jelly making, but its yield is rather small to be of commer- 
cial use for jelly making, when the cost of the fruit and the time 
required to prepare the juice are considered. 
Next in importance to the guava is the poha (Physalis peruviana) . 
the jelly of which is much in demand. Commercial jelly companies 
in Hawaii are often unable to fill their orders for poha jelly, owing 
to the small quantity of poha fruit grown. The roselle (Hibiscus 
sdbdariffa) ranks third in commercial importance. This fruit can 
generally be purchased on the markets during the fruiting season, 
but owing to its lack of popularity it is sold in small quantities. 
