For the cheaper grade of jams dilute hot process preserves with a special 30 to 32 degree jelly made by boiling the glucose down with the juice; if surplus juice, either from can or fruit, is available, substitute it for a part of the apple juice used in making the jelly.

MARMALADES.

English Style Jam.-Make the same as American style but wash and break the fruit by frequent stirring or by passing through a sieve. The canned pulp, as directed under canning, is especially adapted for this class of goods. The following are exceptions to the general rule:

Grape Marmalade.-Pulp the grapes, reserving the skins; pass the pulp through a rotary pulper and place with the skins in kettle; for each 100 lbs. add 50 lbs. sugar and cook to consistency, stirring frequently; add 2 oz. preservative to each 100 lbs. of finished goods.

Orange Marmalade, Sweet.-Peel the oranges and cut the skin in straws; place in kettle and cover with cold water, bring to a boil and cook until tender, drain off the water; run the pulp through a rotary pulper, add an equal weight of sugar, place in kettle with peel and cook until syrup marks 32 degrees; for each 100 lbs. add 2 gals. concentrated apple juice.

Orange Marmalade, Bitter.-Peel bitter oranges and shred the skin, then handle same as above.

SPICED FRUITS.

Cherries, Pears, Plums, Quinces, Yellow Tomatoes, make same as hot process preserves, adding, when sugar is put in kettle, for each 100 lbs. fruit, 20 pints 60-grain vinegar in which has been previously cooked for one hour and then strained out 10 oz. sliced green ginger root, 3 oz. whole cloves, 6 oz. whole allspice, 6 oz. Saigon cinnamon and 2 oz. whole mace.

FRUITS IN BRANDY.

Take fruit saturated with 30-degree syrup by cold process or with 33 degrees by candied fruit process, drain off all syrup, pack in bottles and cover with brandy. Allow to stand four weeks before marketing.

FRUITS IN CORDIAL.

Same as above, replacing brandy with cordial.

CRUSHED FRUITS FOR SODA WATER.

Peel, pit and prepare the fruit, pass through a meat chopper having a perforated plate with medium-sized holes; to each gallon of this add 8 lbs. sugar and 1 oz. Tartaric acid, place in kettle, heat to 190 degrees and stir until sugar is dissolved; to each 3 gallons of

this add 2 oz. Japanese gelatin which has been soaked 6 hours in cold water and then dissolved by heat in a little water; stir well together (add color to produce desired shade and to each 100 lbs. of the product add 1 6-10 oz. preservative). The cost may be reduced by replacing a part of the sugar with glucose.

FRUIT BUTTERS.

Cook fruit butters in a kettle provided with a mechanical stirrer and having a close-fitting lid with shaft to carry off steam.

Apple Butter, Genuine.-Take cider fresh from the press and boil down one-half; place in kettle and for every 8 gallons add 1 bushel pared and cored apples, turn on steam and start stirrer, cook until a heavy, dark brown paste results, then add, for each 100 lbs., 1⁄2 lb. ground Saigon cinnamon and 4 lb. powdered nutmegs. No sugar is necessary. Finish by passing through a pulper fitted with a fine perforated metal screen.

Apple Butter.-Cook in water, or steam, apples until soft, pass through pulper and place in kettle; turn on steam and cook until an almost solid paste results; then for each 100 lbs. add 1⁄2 lb. ground Saigon cinnamon, 4 lb. powdered cloves, 4 lb. powdered mace, 15 lbs. sugar and 35 lbs. glucose; when mixed and dissolved turn off steam and add 1 6-10th ozs. preservative. If color is not dark enough add caramel to darken. Finish in pulper.

Apple Butter from Dried Apples.-Place the apples in a tank with closed steam coil, cover with twice their weight of cold water and soak 6 hours, turn on steam and cook until soft, run through pulper and place in kettle; cook until nearly a solid paste; then for each 100 lbs. add 34 lb. powdered cinnamon, 1⁄2 lb. powdered cloves, 1⁄2 lb. powdered Tartaric acid, 15 lbs. sugar, 35 lbs. glucose, and after dissolved and steam turned off add 1 6-10 ozs. preservative.

Peach Butter, Pure.-Take ripe or over-ripe, but not decayed fruit, remove stones and run through pulper, place in kettle, and for each 100 lbs. add 50 lbs. sugar, cook to a thick paste, and finish in pulper.

Peach Butter.-Make same as above, using a proportion of apples and sweetening with 15 lbs. sugar and 35 lbs. glucose.

Peach Butter from Dried Fruit.-Prepare pulp same as dried apples, cook same as peach butter.

Pear Butter. Make same as apple butter, using no spice. Plum Butter.—Run through pulper and cook same as peach butter.

Tomato Butter.-One hundred lbs. tomatoes, 25 lbs. apple pulp, 40 lbs. sugar, 14 lb. Tartaric acid, 3 ozs. powdered ginger. Scald, peel and core the tomatoes; place tomatoes and apple pulp in kettle and cook to a stiff paste; then add the sugar and ginger, stir until dissolved, shut off steam and add preservative. Do not run this through a finishing machine; allow the seed to remain in the goods.

The U. S. Food Standards are:

Jelly is the sound, semi-solid genatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added and conforms in name to the fruit used in its preparation.

Glucose jelly is a jelly in which a glucose product is used in place of sugar (sucrose).

Use wide, shallow jacketed kettles instead of the narrow, deep kettles, which are better suited to cooking than fast evaporation. Do not process jelly of any grade.

Cover the surface of jelly in packages with parchment paper moistened with a solution of preservative, or with anti-mould.

ANTI-MOULD FOR PRESERVES.

Dip parchment discs in 95 degrees alcohol.

If circumstances allow, do not cap tumbler goods until quite cold. If capped while hot, moisture condenses between the jelly and the cover and favors the formation of mould.

Do not ship pail jelly until cold all through; if carefully handled they may be headed and stacked in 2 or 3 hours if necessary.

COAGULANTS OR JELLING ACIDS.

The jelling principle of all fruits is more plentiful in ripe fruits than in unripe fruits, as a portion of it undergoes a chemical change during the ripening. In its natural state it is freely soluble in hot and boiling water, and in combination with sugar or glucose in hot solution; on cooling it holds, or sets, the water forming a jelly; this is readily soluble in an excess of water; if melted and boiled for a time a chemical change similar to that in the ripening of fruit takes place, and a syrup liquid results. In combination with sugar or glucose and an excess of strong vegetable acid it sets in much less time and in much hotter solution. This jelly is soluble in water. In combination with sugar or glucose and a mineral acid it becomes insoluble and sets almost immediately even when in a very hot solution. This jelly is practically insoluble in water and when remelted will not set again. Owing to the insoluble substance formed on contact with mineral acid it will hold much water without parting with it (“bleeding" or "weeping") than when in its natural state, or with vegetable acids.

Use the following coagulants in proportion of 34 pint to 30-lb. pail for hard jelly, or a half pint to a 30-lb. pail for a soft-spreading jelly.

Tartaric Acid Coagulant.-Six lbs. Tartaric acid, 11⁄2 gals. water. Mix and dissolve.

Acid phosphate, made by soaking good, clean bones in diluted sulphuric acid, may also be used in same proportion.

PECTIN.

In view of the fact that success in the manufacture of jellies and jam is largely dependent upon the amount of pectin which is present in the fruit, it is deemed advisable to describe briefly the nature of this product as it relates to the manufacturer of jellies and jams, and also to set forth briefly the method of manufacture of the so-called Pectin Syrup, which is now being used largely in the manufacture of these products.

Pectins are closely related to gums and mucilage and, like those substances, are widely distributed in nature. Pectin is found among the most commonly known fruits, and in large percentages in apples, pears, oranges, grapes and other fruits; it also occurs in carrots, beets, and some of the other root bulbs.

Pectin, as such, occurs only in ripe fruit, contrary to the opinion usually held by many people, and not to any appreciative degree in unripe fruit. Growing and partially ripened fruit contain a large amount of insoluble pectose bodies and an enzyme, pectase. As the fruit proceeds to ripen, the pactase acts upon the pectose, forming the soluble pectin. The greatest percentage of pectin in fruit occurs when it is just ripe. It must be remembered that when fruit juice is boiled too long the pectin undergoes a change and loses its power of gelatinizing, owing to the fact that it becomes converted into pectic and other acids. It must be also remembered that the pectose which, as stated, occurs in unripe fruit may be converted into pectin by the application of heat, and it is for this reason that statements have been frequently published that pectin occurs mostly in unripe fruit. It is produced from the unripe fruits by the process of

cooking.

While most fruits contain pectin, it is most readily available at a low price in apples. For this reason the plan of cooking apples with other fruits has been used for a long time to produce the usual factory type of apple and fruit jellies and jams.

The use of any pectin in addition to that already present in the fruit is not a proper procedure in the manufacture of pure fruit jellies, jams or preserves. If it is to be used to any extent, the presence of its addition should be clearly stated upon the label.

Pectin or pectin syrup is largely used at the present time by many manufacturers in the production of compound fruit and apple

base jellies, jams and preserves, and also in different compounds containing glucose. When properly used and declared on the label in accordance with the law, no objection can be raised, and it is recommended and believed that the proper use of pectin in these products is legitimate and also an advantage in many cases.

The Manufacture of Pectin Syrup.

Pectin syrup can be manufactured from many fruits. The usual commercial method of manufacture, however, is as follows:

Apple waste, apple chops or fresh apple pomace are used. In all cases the material is first extracted for all available cider for the manufacture of vinegar, after which the fruit taken from the press, and usually designated at that time as the "cheese" or "press cake," is placed in wooden tanks and about three pounds of water added for each pound of "cheese." This mixture of apple and water is then cooked with live steam at 70 to 80 pounds pressure for about 30 minutes. In some cases it is advisable to add enough citric or tartaric acid to produce .3 per cent. of the same in finished product. After cooking the mass is pressed in regular cider presses, the liquor then transferred to settling tanks and allowed to precipitate for two or three days. The liquor is then treated with diastase to remove the starches, which process prevents the later precipitation of starch tanniate, which occurs in the finished product if this step is not taken. This step takes not to exceed 24 hours, after which the liquor is filtered through pulp filters of the usual vinegar type and the clear liquor thus obtained is reduced to a syrup by any approved form of vacuum evaporator. One method of doing this is by use of "Yaryan" vacuum cooker equipped with aluminum tubes. This apparatus works usually under about 20 inches vacuum and 12 pounds steam pressure. The finished product will come from this machine at about 165 degrees Fahrenheit, and may be filled hot into fivegallon lacquered cans and stored until used.

As the percentage of pectin will vary in fruits, the reduction of any stated volume of solution obtained, as described, to any stated gravity will not be uniform in its jelling power. For this reason the use of a finished product thus made in accordance with a set formula would not be entirely trustworthy as to producing definite results. This fault may be remedied by testing the filtered solution before evaporating to determine its jelling power. After having made this determination, it will be found easy to regulate the degree of concentration of the finished product to a point whereby a definite jelling factor may be obtained, and in this manner a uniform finished product can be obtained at all times. It must not be expected that the specific gravity or the degree of concentration will be the same in different batches, for it will not.

The percentage of pectin syrup to be used in different grades of jelly, jam, etc., will vary with the practices in different factories.