Abstract: A process for making a fruit jelly comprising the steps of: (a) blending a pectin source with an aqueous fruit solution, at a temperature of less than 130° C., preferably less than 100° F., to form a base jelly product; and (b) adding a wet soluble solids solution to the base jelly product to form a fruit jelly.

Abstract: A book holder includes a tray for holding a book, a ball joint and swivel assembly connected between the back of the tray and one end of a gooseneck, and a C-clamp connected to the other end of gooseneck, whereby the book holder can be attached to an arm of indoor and outdoor furniture with the tray being rotatable in the plane of its front face over 360° to a desired position, rotatable about the longitudinal axis of the gooseneck to a desired position, and the gooseneck bent to further position the tray, thereby permitting a user to be sitting or prone with a book positioned on the tray in a desired reading position, or permitting the book holder to be moved while still attached to the furniture, to a non-use position out of the way of a user.