APPLE-JUICE IN JELLIES MADE OF SMALL FRUITS
Very often cider is added to other fruit juices to give them the proper consistency in jellies, jams, and marmalades.
Its presence may some times be determined by making the usual starch test. A large quantity of starch is normally present in apples, but is less as they ripen, and finally disappears in the ripened fruit. There is no starch, or only a mere trace, in small fruits even when green. It is readily seen that if the juice is taken from green apples that there will be starch found in the artificial jelly or jam, though its absence does not prove the absence of cider.
Make the starch test as follows: