In case the extracted juice
contains more water than it should have, either because the fruit
contains an excessive amount of water or because too much water was
added to the fruit in its cooking, the superfluous water will be
extracted by boiling the juice with the sugar a little longer as the
jelly is being made.
It is not always necessary to have the fleshy part of fruit for jelly
making, for often the skins, seeds, and cores of fruits may be cooked
with water and the juice then extracted from them. Another point to
remember is that the pulp from which the juice is extracted may
sometimes be used for jam or marmalade. If points like these are taken
into consideration, it will not be necessary to waste any part of
edible fruits.
23. TESTING THE JUICE FOR PECTIN.--When the juice has been extracted
from the fruit, it should be tested for pectin in order to determine
whether or not it will be satisfactory for the making of jelly. A test
that can be applied by the housewife is illustrated in Fig. 4. Into a
tumbler, put a tablespoonful of juice and with this mix a tablespoonful
of alcohol. If, upon adding the alcohol, the fruit juice turns into a
gelatinous, or jelly-like, mass that may be easily gathered up on the
spoon, it may be known that pectin is present.
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