Group Title: Press bulletin
Title: Guava jelly
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 Material Information
Title: Guava jelly
Alternate Title: Press bulletin 118 ; Florida Agricultural Experiment Station
Physical Description: 2 leaves : ; 21 cm.
Language: English
Creator: Belling, John, b. 1866
University of Florida -- Agricultural Experiment Station
Publisher: Florida Agricultural Experiment Station
Place of Publication: Gainesville, Fla.
Publication Date: July 10, 1909
Subject: Guava -- Florida   ( lcsh )
Cookery (Guava)   ( lcsh )
Cookery (Jelly)   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
Statement of Responsibility: by John Belling.
General Note: Caption title.
General Note: "July 10, 1909."
 Record Information
Bibliographic ID: UF00090480
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 83612903

Full Text


Florida Agrlcullural Experimell Slallon

Undiluted guava juice consists of over 90 per cent. of water, about 5 per
cent. of sugars, and a small percentage of pectin and acid. It also contains
some substances which give the color and flavor to the jelly made from it.
Pure guava jelly usually contains about 20 per cent. of water, about 75 per
cent. of sugars, and the rest is pectin, acid, etc. During the boiling of the
mixture of juice and cane-sugar, the acid acts on the sugar, and changes part
of it into invert sugar, so that it forms a sirup; and if there is enough acid
the sugar will not crystallize out. This strong sirup causes the pectin to set
as a jelly. The pink color is deepened by longer boiling, or by more acid.
Suppose a. large amount of water is added when cooking the guavas.
Now if equal amounts of this diluted juice and cane-sugar are taken to make
the jelly, there may not be enough pectin, in which case the jelly will not set
properly, or will be sticky if it does set; or there may not be enough acid, and
the jelly will "sugar;" or there may not be enough of the guava flavor. If a
large amount of water has been used in cooking the fruit, more juice and less
sugar should be taken to make the jelly. If the guavas have been cooked in a
double boiler without water, equal amounts of juice and sugar will yield a
good jelly. It was found that the juice from two pounds of ripe guavas, with
one pound of sugar, yielded less than one and a half pounds of jelly.
When boiling the jelly, the temperature rises as more and more water
evaporates. To secure a uniform jelly, it is desirable always to stop at the
same point. This can best be done by the use of a glass thermometer. Such
an instrument, reading to 3000 F., can usually be bought from a drug store;
or if not procurable there, can be purchased for 60 cents from the Arthur H.
Thomas Company, Philadelphia. In a series of tests it was found that the
best jelly was made when the boiling was stopped at 2350 F. It is usually
necessary to stop the boiling for a moment, when using the thermometer, be
cause of the bubbling. If the same amount of water is always used in cook-
ing the ripe guavas, and the same proportions of juice and sugar are taken,
and if the temperature which is found to give the best jelly is measured with
a thermometer, it will be possible to turn out a uniform product year after

July 10, 1909

No iron or steel should come in contact with the fruit or juice. The gua-
vas may be heated till soft in an enameled or aluminum vessel with a small
amount of water at the bottom, or in a double boiler. The juice should be
squeezed out through cloth in a strong press, measured, and the proper amount
of granulated sugar added. A deep aluminum vessel is useful for boiling
down the juice. When the sugar has dissolved, the hot solution can be filtered
through cloth. It is boiled down till the thermometer marks the proper tem-
perature, and then run into glasses or molds.

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