As has already been
stated, the presence of this substance in fruit juice insures the fact
that jelly can be made from the juice.
[Illustration: FIG. 4]
24. USING JUICE LACKING IN PECTIN.--If, in the test for pectin, the
addition of alcohol to the fruit juice does not turn the juice into a
jelly-like mass, pectin is not present. Such juice, or juice that
contains only a small amount of pectin, will prove unsuccessful in jelly
making unless some substance or juice high in pectin is added to it. The
white skin from the inside of orange, lemon, or grapefruit peelings or
the juice from apples, crab apples, currants, green gooseberries, or
other fruit containing a large quantity of pectin may be used for this
purpose. Also, commercial pectin may be purchased and used with fruits
according to the directions that accompany it.
It is always necessary to supply pectin in some way to such fruits as
strawberries, peaches, raspberries, blueberries, cherries, pears, etc.
To the sweet ones, like peaches and raspberries, lemon juice or other
acid fruit juice also must be added if satisfactory jelly is desired.
Pages:
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226