Otto Hehner

“ The jams and jellies of commerce are fruit preserves containing so much added sugar that the total amount of sugar forms about two-thirds of the weight of the articles. All ordinary edible fruit can be and is made into jam. The fruit is sometimes pulped and stoned, sometimes used whole and unbroken; oranges are sliced or shredded. For the preparation of jellies only certain fruit is suitable, namely such as contains a peculiar material which on boiling becomes dissolved and on cooling solidifies with the formation of a gelatinous mass. ”

“ The addition of starch-glucose is not held to be an adulteration. Aniline colours are very frequently used by manufacturers to enhance the colour, and the effect of an excess of water is sought to be counteracted by the addition of some salicylic acid or other preservative. ”