Experimental cookery

Use a first extraction of juice. Use 240 grams of juice for a cup and 200 grams of sugar per cup. Add the sugar to the juice and boil until the tempera- ture is 103°C. Be sure that the temperature reaches 103°C. before removing from the stove; read to just above the 103 mark on the thermometer rather than below it. Pour into hot, dry, sterilized jelly glasses. Sterilize by boiling in hot water, then set in a place where they will stay hot before adding the jelly. With more than }i cup of sugar to a cup of juice, two of the 8-ounce jelly glasses will be needed to hold the jelly. If the percentage of sugar is to be determined in the finished jelly, weigh the pan and spoon before the juice is added. Weigh the pan, spoon, and contents on a balance as soon as the temperature of 103°C. has been reached, then pour into jelly glasses. Determine JELLY 175 the approximate yield of the jelly in cups by filling other jelly glasses with water to the same height as the jelly and then measure the water. This elimi- nates pouring the jelly into measuring cups and then into the jelly glasses. 1. Boil 2 cups of fruit juice without the addition of sugar until the desired temperature is reached. Does it give the spoon jelly test? Obtain the volume, and label it, and set aside to jell. It is best to put this quantity of juice in a large pan so that it may boil rapidly, without boiling over. When the juice is concentrated to about Yi cup it may be transferred to a smaller pan, as the quantity of juice at the end of the experiment is so small that it is difficult to get an accurate reading with the thermometer. 2. To 1 cup of juice add 34 cup of sugar. Cook until a temperature of 103 °C. is reached. Pour into jelly glass. Obtain volume, label it, and set aside to jell. 3. To 1 cup of juice add Yi cup of sugar. Follow directions under 2. 4. To 1 cup of juice add Y^ cup of sugar. Follow directions under 2. 5. To 1 cup of juice add 1 cup of sugar. Proceed as in 2. 6. To 1 cup of juice add \Ya cups of sugar. Proceed as in 2. 7. To 1 cup of juice add 1>4 cups of sugar. Proceed as in 2. Omit 7 if the alcohol test was not exceptionally rich in pectin. Temperature Cooked to Yield, cups Per cent of sugar in finished jell Color Texture Fh Results and conclusions. Experiment 25. To determine the effect on the texture of jelly when the juice is not as rich in pectin as in Experiment 24. To the fruit pulp left from the first extraction of the juice, add water to barely cover and heat for a few minutes. Drain through a heavy cloth. What- ever the percentage of pectin in the juice in Experiment 24, there will be less pectin in the second extraction. Repeat directions under 24, 2. 1. To 1 cup of juice add Ya cup of sugar. 2. To 1 cup of juice add Y^ cup of sugar. 3. To 1 cup of juice add Ya cup of sugar. 4. To 1 cup of juice add 1 cup of sugar. 5. To 1 cup of juice add \Ya cups of sugar. Compare the resulting jellies with those of Experiment 24. Temperature Cooked to Yield, cups Per cent of sugar in finished jell Color Texture Flavor Results and conclusions. 176 JELLY Experiment 26. To determine the effect of boiling the jelly to a greater concentration.