JELLY

in its most important food significance, is the juice of fruits or meats, evaporated or thickened to a semi-solid consistence. Meat jellies thicken principally from the gelatin extracted from bones and connective ti ues; fruit jellies from the combination of fruit pectin, fruit acids, and sugar.; All fruits can be made into jams or preserves, but only those containing a sufficiency of pectin are naturally suitable for jelly-making (see Prctrn). The best fruit jellies—those of fruits rich in pectin—are nothing more nor le than cooked sweetened fruit juices; nothing being added but sugar. They are made by cooking the fruit in a small amount of water, expre ing the juice, adding sugar to it, evaporating to the proper consistence, pouring into hot gla es, crocks, or pails, and sealing. Those fruits which are deficient in pectin—as raspberries, strawberries, pineapples, and very ripe grapes—will not yield satisfactory jelly in this unaided manner. They require the addition of some solidifier—generally apple juice or commercial frnit-pectin—to give them the correct consistence without exce ively long evaporation. Apple-pectin is largely employed in commercial manufacture. It is usually in compound sirup form, its base obtained from the cold-pre ed pomace of cider and vinegar mills or from the cores and peels of drying and canning establishments, ete. The addition of fruit-pectin renders po ible a delicate, wholesome jelly of any fruit or vegetable juice—a jelly true in flavor if both the juice and the pectin are of high quality. ‘*Pectin extract’? ean be prepared for home use from hard ripe apples, or from their skins and cores, or from the white inner peels of citrus fruits (oranges, lemons, and grapefruits), by concentrating the blended juices obtained by two or more cookings and pre ings. It will commonly be le neutral in flavor and le powerful than commercial fruit-pectin, but it serves as a fair substitute. Low-grade commercial jellies contain a minimum of the ‘‘character’’ juice and a relatively large proportion of sugar or corn-sirup, or both. In imitation jellies, flavoring extracts or artificial colors are substituted for the juices, JELLY POWDER, powdered gelatin, sweetened and artificially flavored and colored. The most popular flavors are chocolate, lemon, orange, raspberry, strawberry, and vanilla.