If the juice is boiled
too long, the jelly will be darker than it should be. If pulp has been
allowed to pass through the jelly bag in straining out the juice, either
through squeezing the bag or using a bag that is too thin, the jelly
will be found to have a cloudy appearance.
_Solidity_.--When jelly is turned from the glass, it should be firm
enough to stand alone. If it has not been boiled long enough, it will
crush down and perhaps run like sirup. If it is boiled too long or the
proportion of juice to sugar is not correct, it may be tough and
leathery. Jelly whose solidity is correct scores 25 per cent. in
this respect.
_Flavor_.--The characteristic flavor of the fruit used in making jelly
should be retained as much as possible, and when this is the case 25 per
cent. is given to the product. The flavor of the jelly is therefore
dependent on the flavor of the fruit. In addition, the flavor depends on
the amount of sugar used, the amount of acid in the fruit, and the
length of time consumed by the boiling. Jellies boiled too long will be
strong in flavor.
_Sugar Content_.--The sugar content of jelly should be determined by the
amount of acid that must be sweetened.
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