Florida Cooperative Extension


to determine whether the fruit juice in question can be used alone
for making jelly, or whether additional pectin will have to be
supplied by adding another fruit juice, a practice preferable to
that of adding an extracted pectin. Also the test tells us whether
a further extraction of juice from the pulp is warranted.

 THE PECTIN TEST
 Wood or denatured alcohol may be used, although a 959% alco-
hol is preferable.
 Combine 1 tablespoonful cooked and cooled fruit juice and 1
tablespoonful alcohol, and shake gently. If there is a large
amount of pectin present, it will form a solid, gelatinous mass. If
weak in pectin it will collect in small, flocculent particles. Watch
carefully as there may be a tendency for the pectin to go back
into solution in a short time.

 COMMERCIAL PECTINS
 Commercial pectins for use in jelly making have made their
appearance on the market in recent years. The use of such com-
mercial pectins is quite legitimate if the housekeeper cares for
them and can afford to pay the price. But she should remember
that combining them with other fruit juices leads merely to a
compound jelly and if used in making jellies for the market, must
be so stated on the label, as otherwise it would be a misbranded
article. Needless to point out, the thrifty housewife can easily
prepare her own pectin from the "rag" of citrus fruits, from
citron or pie melon, for her compound jellies, if she desires that
type.
 If the same amount of water is used in cooking guavas of known
variety, the same proportion of juice and sugar taken, if the tem-
perature which is found to give the best jelly is measured with a
thermometer, it will be possible to turn out a uniform product
from season to season.
 NOTE: A good jelly or candy thermometer costs from $1.25 to $1.50,
and is a splendid investment for the housewife or club girl who wishes to
take the guess out of jelly making and to standardize her products.

 Guava Butter
 Wash ripe guavas. Remove blossom and stem ends with paring
knife. If skin is rough and blemished, peel. If not, slice unpeeled
into dilver to remove seed.
 Measure pulp. Measure out sugar, allowing 1/2 to 8/4 cup sugar