STARCH
In Jellies, Jams, and Such Products
Make a solution of the jelly or jam and destroy the color by heating nearly to the boiling point and adding dilute (1 : 3) sulfuric acid and potassium permanganate until the color is destroyed. This treatment does not affect the starch, and when cool add iodin, preferably potassium iodid-iodin (potassium iodid, 0.4 gram; iodin, 0.1 gram; water, 20 cc.). If a great quantity of starch is present an almost black precipitate will be formed. Smaller amounts give the usual blue color.
Whenever starch is found to be present, it is best to make a microscopical examination in the case of jams and marmalades. If the starch is normally present the grains will be seen within the cell walls after the iodin treatment.
Starch is nearly always present in the apple and some other fruits, so unless it is present in jelly and such products in considerable quantity it is not likely that it was added.