FLORIDA STATE HORTICULTURAL SOCIETY 
93- 
Jelly of six different shades was pro¬ 
duced, varying in shade from a light am¬ 
ber when cooked rapidly, to a deep red 
when cooked slowly. One manufacturer 
of guava jelly withdrew from the State, 
because a standard color could not be 
obtained. 
If a standard color is to be obtained, 
this point must receive consideration. 
Unripe guavas do not make a standard 
jelly. Jelly made from seed and pulp, 
shows no difference in flavor and texture, 
from the jelly made from the meat and 
peel. Dr. Straughn states that all jelly 
made from seed and pulp, needs acid. 
CITRUS MARMALADES 
Marmalades may be made from the 
grapefruit, kumquat, orange, sour orange, 
tangelo and other fruits, or from a com¬ 
bination of these fruits. The grapefruit, 
orange and pineapple made in Tampa 
under the name of G. O. P. Marmalade 
has proven a splendid selling product. It 
would be a simple plan to can the pine¬ 
apple in its season, and use it with the 
orange and grapefruit in marmalade 
making when there is a surplus of the 
citrus fruit. 
The sour orange marmalade has been 
most generally and successfully made by 
our club members. By following general 
instructions, a standard product can be 
produced. This orange is identical with 
the Seville Orange, which is shipped from 
Spain to Dundee, Scotland, made into the 
famous Dundee Marmalade and shipped 
to America. Two years ago an American 
factory attempted to buy 600 boxes of 
these oranges in Florida and was unable 
to find them. The order was filled in 
Porto Rico. I am told that 200 boxes of 
these oranges were shipped to England 
from Dade County last year. 
A variety of marmalades may be made 
from one fruit. The peel may be ground 
or sliced, the amount left in the marma¬ 
lade varies from one-quarter to all of the 
peel, and the length of the time cooked 
determines the color. 
An ideal marmalade is of a light yel¬ 
low color, transparent, and with sufficient 
peel in it to have it generally distributed 
through the glass. It should be of jelly- 
like consistency, and if the peel is sliced 
it should be sufficiently thin to be trans¬ 
parent. Thick pieces of peel should be 
avoided. 
ORANGE PECTIN 
Miss Goldthwaite in her experimental 
work with jellies, on observing that 
orange marmalade had a jelly-like consis¬ 
tency, tested out the orange juice for 
pectin and found it deficient. By remov¬ 
ing the outer yellow skin of the orange, 
and from the white portion extracting a 
juice, she obtained an acidless, tasteless r 
colorless liquid rich in pectin. Her 
method has been generally followed, and 
this juice added to a fruit juice lacking 
pectin may be made into jelly. The fruit 
juice gives the needed color, flavor and 
acid and by this combination a successful 
jelly may be made. For example, from 
pineapple juice, deficient in pectin, delici¬ 
ous jelly may be made by combining it 
with pectin juice. The pineapple juice 
must first be boiled to render inactive the 
pectin-destroying enzyme. Strawberry 
juice frequently lacks the necessary pectin 
