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Page 10 · column 4 of 7 · from the scan, no model involved
scarcely foolproof, however. Indeed, if a jelly didn’t “set-up” the first time around - and frequently it didn’t - the homemaker would empty all of the jars and begin again. The second time particular attention was given to the “sheeting test. ”
When commercial fruit pectins were introduced in 1929, the “sheeting test” became all but obsolete. The first was a viscous liquid extracted from apples; then five years later, pectin powder taken from citrus rinds was introduced. In 1984 a “super” powdered pectin also known as light pectin was introduced. This new pectin enables a homemaker to make jelly using one-third less sugar. Fortunately for us the commercial pectins on the market today
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