25. DETERMINING PROPORTION OF SUGAR.--The only other ingredient used in
jelly making, besides the fruit juice, is sugar. After the juice has
been strained from the fruit, the next step is to determine how much
sugar must be used. This is of extreme importance, as the success of the
jelly depends very largely on whether or not the correct proportion is
used. If too much sugar is added to the juice, a greater quantity of
jelly will result, but it will not stand up as it should when it is
turned out of the glass. On the other hand, if too little sugar is used,
a smaller quantity of jelly than the required amount will be made and it
will be tough and sour.
[Illustration: FIG. 5]
26. It is difficult to give the exact proportion of sugar to use with
every kind of fruit, for some fruits require more than others. However,
in general, 3/4 cupful of sugar to each cupful of juice, as shown in
Fig. 5, will be sufficient. This is especially true if the season has
been a dry one and the fruits are neither very sour nor very juicy.
After a wet season or with very sour or very juicy fruits, it will
usually be necessary to use 1 cupful of sugar to each cupful of juice.
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