JELLY MAKING WITH HAWAIIAN FRUITS. 
Variations due to picking at different stages of maturity. — Two lots 
of guavas were subdivided according to their stage of maturity and 
the juice of each subdivision was analyzed. The composition of the 
juices is shown in Table 6. 
Table 6.- 
Composition of the juices of guavas which were used at different stages of 
maturity. 
Location. 
Stage of ripeness. 
Drained 
juice. 
Brix 
reading. 
Pectin 
No. 
Acidity 
(as 
H 2 S0 4 ). 
Total 
pectin 
ex- 
tracted. 1 
Total acid 
extracted 
(as 
H 2 S0 4 ). 
Manoa: 
Cubic 
centi- 
meters. 
1,365 
1,185 
815 
1,585 
900 
Degrees. 
8.5 
8.1 
9.4 
7.1 
8.5 
P 
10 
71 
8J 
Per cent. 
1.39 
1.66 
2.55 
1.22 
1.95 
Grams. 
15.5 
14.8 
12.3 
18.6 
11.5 
Orams. 
18.97 
Lotl...; 
B; full yellow; not soft 
C; greenish yellow, rather 
firm. 
[A; quite soft 
19.67 
20.78 
19.34 
Lot 2...j 
C; greenish yellow; rather 
firm. 
17.55 
1 Pectin numberX0.151X cubic centimeters of drained juice divided by 100. 
From Table 6 it is apparent that (1) the quantity of juice increases 
as the fruit matures; (2) the pectin content of the juice decreases 
with increasing maturity, while the total quantity extracted increases; 
and (3) the proportion of acidity decreases very rapidly with increas- 
ing maturity. The total quantity extracted decreases slightly with 
increasing maturity in fruit of the lot 1 type and increases in fruit of 
the lot 2 type. 
These experiments have demonstrated that the pectin content in 
guava fruit is iiniformly high under all conditions, and that the acid- 
ity is subject to wide variations. Only the sourest guavas possible, 
with a good proportion of half -ripe fruit, should be selected for jelly 
making, because juices of low acidity produce jellies of inferior 
quality. 
PROPORTION OF WATER TO FRUIT FOR GUAVA JELLY. 
To 5-pound lots of fruit varying quantities of water were added to 
determine the best proportion of water to use for the extraction of 
juice. The results of the experiment are given in Table 7. 
Table 7.- 
■Composition of guava juices obtained by using various proportions of water 
to 5-pound lots of fruit. 
Pounds 
of water 
to 
5-pound 
lots of 
guavas. 
Location. 
2.5 
3.75 
2.5 
3.75 i 
5 
2.5 [ 
3.75 J 
5 
A, Manoa. 
B, Manoa. 
A, Manoa . 
B, Manoa. 
C, Manoa . 
A, Kailua. 
B, Kailua. 
C, Kailua . 
Drained 
juice. 
Cubic 
centi- 
meters. 
1,130 
1,850 
1,480 
1,985 
2,390 
1,005 
1,690 
2,110 
Juice. 
Brix 
reading. 
Degrees. 
8.1 
6.0 
7.1 
6.0 
5.5 
9.4 
6.5 
5.5 
Pectin 
No. 
Per cent. 
1.50 
1.14 
1.51 
1.13 
1.03 
2.82 
.83 
.81 
Grams. 
13.2 
18.9 
15.6 
18.0 
20.7 
14.8 
18.5 
22.3 
Total acid 
extracted 
(as 
H2SO4). 
Grams. 
16.95 
21.09 
22.34 
22.43 
24.62 
8.24 
14.03 
17.09 
Pectin number X0.151Xcubic centimeters drained juice divided by 100. 
The high viscosity of this juice is probably the cause of the lack of concentration of acid . 
43822—23 2 
