37. With jelly, as with canned fruit, it is a splendid idea for every
housewife to score each kind she makes, so that she can determine how it
measures up in its various characteristics. If it falls below the
standard, this fact should be known, so that the fault can be remedied
the next time. On the other hand, extreme satisfaction is felt if it is
found to score high. To assist in scoring jelly, a score card is here
given, and following it each one of the characteristics is discussed.
SCORE CARD FOR JELLY
Per Cent.
Color 20
Solidity 25
Flavor 25
Sugar Content 25
Method of Sealing 5
---
Total 100
_Color_.-For jelly having the proper color, 20 per cent. is given. The
fruit used in the making of jelly determines to a great extent the color
of the finished product, but it is possible to have a very wide
difference in the colors of jelly made from the same fruit. To be right,
jelly should be clear, bright, and not too dark. If the juice is boiled
too long, the jelly will be darker than it should be. If pulp has been
allowed to pass through the jelly bag in straining out the juice, either
through squeezing the bag or using a bag that is too thin, the jelly
will be found to have a cloudy appearance.
_Solidity_.--When jelly is turned from the glass, it should be firm
enough to stand alone. If it has not been boiled long enough, it will
crush down and perhaps run like sirup. If it is boiled too long or the
proportion of juice to sugar is not correct, it may be tough and
leathery. Jelly whose solidity is correct scores 25 per cent. in
this respect.
_Flavor_.--The characteristic flavor of the fruit used in making jelly
should be retained as much as possible, and when this is the case 25 per
cent. is given to the product. The flavor of the jelly is therefore
dependent on the flavor of the fruit. In addition, the flavor depends on
the amount of sugar used, the amount of acid in the fruit, and the
length of time consumed by the boiling. Jellies boiled too long will be
strong in flavor.
_Sugar Content_.--The sugar content of jelly should be determined by the
amount of acid that must be sweetened. An insufficient amount of sugar
will result in tough, sour jelly, while too large a quantity will make
the jelly taffy-like. The correct amount of sugar, which produces the
right degree of sweetness, receives a score of 25 per cent.
_Method of Sealing_.--The method of sealing may seem like a matter of
little importance, but if jelly is not sealed properly, it will not be
in good condition when it is to be served. To score in this respect, for
which 5 per cent. is given, the jelly should be covered with paraffin
and then closed with a cover or with paper in order to exclude the
dust and dirt.