There are, of course, numerous degrees of
solidity of jelly, varying from that which will barely retain its shape
to that which is very tough and hard, but neither extreme is desirable.
To be right, the jelly should be firm enough to stand up well, but
should be tender and soft when a spoon is cut into it.
10. Fruit is the principal ingredient in the making of jelly, as it is
the source from which the juice is obtained. Such imperfections in
fruits as poor shape or unattractive appearance do not count in this
matter, since only the juice is used; but they must contain jelly-making
properties in order that jelly can be made from them.
Green or slightly unripe fruits are better for jelly making than fruits
that have become ripe. In fact, when in this immature state, fruits may
be used to make jelly, whereas the same fruits, when perfectly ripe,
often will not make jelly at all, or, if they do, will produce a jelly
that is inferior in quality.
11. The chief requirement of fruits that are to be used for jelly
making is that they contain acid and pectin. _Pectin_ is the real
jelly-making property of fruits.
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