The Goodly Guava


ruption. Cook rapidly. No simmering should be allowed, since
slow cooking, as in making preserves, tends to darken the product
and destroy the pectin, causing the jelly to be less. firm when
finished. Cook rapidly to 228 degrees F. or to 109 degrees C.
 Read the thermometer accurately by having the eye oh a level
with the 228 degree mark. Stir the jelly just before reading the
thermometer and hold in center of kettle. As soon as the 228
degree mark is reached, remove the jelly from the fire and pour
into jelly glasses. If a thermometer is not used, boil until the
syrup will sheet off the edge of a spoon. This is the jelly test.
The final sheet should tear off along the edge of the spoon, not in
drops, but in a distinct piece.
 The jelly glasses should be boiled just before being used. Place
the clean glasses in a pan, pour hot water over and into each until
completely full. Bring to a boil and allow to boil gently until the
jelly is ready to pour out. Then lift the glasses from the water
with long fork or spoon dipped in boiling water. Empty glasses
quickly by shaking out the water; never wipe or touch inside with
the hands. Fill them full with the hot jelly. Allow jelly to cool
for 1 or 2 minutes, then skim with a thin spoon. When cold, fill
the glass with a layer of hot paraffin (not merely melted) and
close with hot, dry jelly glass cover; keep in dry, cool place. The
function of the paraffin is to exclude the air from the surface of
the jelly, which inhibits the growth of molds and retards or pre-
vents evaporation.
 If jellies are to be marketed, containers with an air-tight seal
should be used. In this case, the covers must be applied while
the jellies are boiling hot, and of course, no paraffin is needed.

 PECTIN AND ACID NECESSARY FOR JELLY
 Pectin makes jelly jell. It is related to the starches and is
found most abundantly in unripe fruit. Pectin cannot do its work,
however, except in the presence of an acid. Hence, a fruit juice
that is good for jelly making must contain both pectin and an
acid. Some fruits, like the citrus fruits, plums, sour guavas,
Cattley guavas, grapes, loquats, mayhaws, mangoes, and Surinam
cherries, contain these substances in proper portions for making
perfect jelly. With certain other fruits, either acid or pectin
has to be supplied, to obtain a good jelly.
 In making jelly it is necessary to know in general the proportion
 of pectin present, as the amount of sugar to be used is governed
 by the strength or weakness of the pectin. Tests should be made