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Jelly

"Ideal fruit jelly," says N. E. Goldthwaite, Ph.D., in a bulletin published by the University of Illinois, "is a beautifully colored, transparent, palatable product obtained by so treating fruitjuice that the resulting mass will quiver, not flow, when removed from its mold; a product with texture so tender that it cuts easily with a spoon, and yet so firm that the angles thus produced retain their shape; a clear product that is neither syrupy, gummy, sticky, nor tough; neither is it brittle and yet it will break, and does this with a distinct, beautiful cleavage which leaves sparkling characteristic faces.

This is that delicious, appetizing substance, a good fruit jelly."