27. Much waste of sugar and spoiling of jelly can be avoided by the use
of the test for pectin, which has just been described. After the juice
and the alcohol have been mixed, pour the mixture slowly from the glass,
noting how the pectin is precipitated. If it is precipitated as one
lump, a cupful of sugar may be used for each cupful of juice; if in
several lumps, the proportion of sugar must be reduced to approximately
three-fourths the amount of juice. If the pectin is not in lumps, but is
merely precipitated, the sugar should be one-half or less of the amount
of the juice.
[Illustration: FIG. 6]
28. To assist in determining the correct proportion of sugar to use in
the making of jelly, the hydrometer, or sirup gauge, which is explained
in _Canning and Drying_, will be found helpful. After the juice has been
extracted, mix with a small amount of it the proportion of sugar that is
to be used when the jelly is cooked. Allow the sugar to dissolve
completely, pour a little of the mixture into a glass or a graduate, and
insert the hydrometer, as shown in Fig. 6. Regardless of the kind of
juice, the hydrometer should register 25 degrees for perfect jelly.
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