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method was “chancey” at best because there was no exact formula to tell how much pectin a fruit juice contained nor whether it would jell when boiled up with sugar.
Years ago our great-grandmothers mixed a teaspoon of cold extracted fruit juice with a teaspoon of grain alcohol. This method became known as the “sheeting test.” If the solid jelly-like mass formed was broken, they would use only threefourths as much sugar as juice, and if the alcohol test produced curds, they would use exactly half as much sugar as fruit juice.
This “old fashioned” method was
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