10

Technology and
Livelihood Education
Agri-Fishery Arts
Food Processing
Quarter 2 Week 6
Operating Equipment

Department of Education • Republic of the Philippines

 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the Processing Food by Sugar Concentration. It covers the
knowledge, skills and attitudes required in processing food by sugar
concentration such as preparing the raw materials, performing acid, pectin
and sugar mixture, cooking sugar concentrates and preparing production
report.

The module is divided into two lessons, namely:

 Lesson 4 – Cooking jams, jellies, marmalades and preserves
 Lesson 5 – Preparing production report

After going through this module, you are expected to:

1. Cook jams, jellies, marmalades and preserves
2. Prepare production report

What I Know

PRE-ASSESSMENT
To assess what you know about the tools, equipment and utensils
answer the following activities.
A. Multiple Choice. Choose the letter of the best answer. Write the chosen letter
on a separate sheet of paper.
1. What ingredients determine the amount of sugar needed in jellies, jam
and marmalade?
a. fruit and pectin
b. fruit and acid
c. pectin and acid
d. pectin and peel
2. How is the fruit pulp prepared for jam making?
a. boiling
b. chopping
c. squeezing
d. paring
 3. Which of the following is one of the causes of syneresis in jams?
a. excessive use of buffers
b. too little acids
c. too little pectin
d. too much sugar
4. How many cup of sugar is added if the fruit juice is rich in pectin?
a. ½ cup
b. ¾ cup
c. 1 cup
d. 1 ¼ cup
5. What is the secret in making jam?
a. boil rapidly before adding the sugar and slowly afterwards
b. boil slowly before adding the sugar and rapidly afterwards
c. add sugar and boil slowly
d. add sugar and boil rapidly
6. Why is it necessary to determine the unit cost of the product?
a. to have a plenty of sales
b. to know the cost of the product
c. to have profit in selling
d. to know the price at which one sells her product
7. How will you determine the unit cost of a certain product?
a. cost of the production divided by number of servings
b. cost of the production divided by number of servings sold
c. cost of the production minus sales
d. cost of the production plus profit
8. How much is the net profit of the total sales is 235.25 php and the cost
of the product is 155.50 php?
a. 79.25
b. 79.50
c. 79.75
d. 80.00
9. What items are added to determine the cost of product?
a. ingredients and unit cost
b. ingredients and sales
c. ingredients and operating expenses
d. ingredients and profit
10. If the unit cost of a product is 20.00 php, how much is the selling price if
50% is added to the unit cost?
a. 25.00
b. 30.00
c. 35.00
d. 40.00
Lesson
Cooking Jams, Jellies,
6 Marmalades and Preserves

This lesson focuses on how to cook in jam, jellies, marmalades and

preserves. It discusses the different test to be done in determining the
desired end point of the cooked product. It includes the characteristics of
god finished jellies, jams, marmalades and preserves. This lesson also tells
you about the problems encountered their causes and prevention in the
process of making sugar concentrated product.

Lesson 4 | Objectives

At the end of the lesson, the learners are expected to:

a. give the steps in cooking jams, jellies, marmalades and preserves;
b. cooks jams, jellies, marmalades and preserves; following the steps;
c. evaluate finished products based on the characteristics of sugar
concentrated products.
d. discuss the problems encountered and their causes of failure and it’s
prevention in making sugar concentrated products

What I Know | LESSON 4

Multiple Choice. Choose the letter of the best answer. Write the chosen letter
on a separate sheet of paper.
2. Which of the following is one of the steps followed in cooking jams?
a. Add the sugar when pulp is completely softened
b. Cook rapidly without stirring until jellying point is reached
c. The sugar, juice and peel of sliced fruits are boiled to jellying
point.
D, Boil the fruit until soft.
3. How many cups of sugar is added if you have 15 cups water, if the
ratio of thin syrup is 3:1 ( 3 cups water: 1 cup sugar)
a. 3 cups sugar
b. 4 cups sugar
c. 5 cups sugar
d. 6 cups sugar
4. Which of the following test is used to determine jellying point?
a. Bubble formation
b. Cooking test
c. Jelmeter test
d. d. Pectin test
5. Which of the following is one of the causes of syneresis in jams?
a. excessive use of buffers
b. too little acid
c. too little pectin
d. too much sugar
6. Which of the following is one of the characteristics of a good preserve?
a. jelly-like consistency
b. thick and smooth
c. plump, soft and tender
d. not syrupy
7. What ingredients determine the amount of sugar needed in jellies, jam
and marmalade?
a. fruit and pectin
b. fruit and acid
c. pectin and acid
d. pectin and peel
7. How is the fuirt pulp prepared for jam making?
a. boiling
b. chopping
c. squeezing
d. paring
8. Which of the following is one of the causes of syneresis in jams?
a. excessive use of buffers
b. too little acids
c. too little pectin
d. too much sugar
9. How many cup of sugar is added if the fruit juice is rich in pectin?
a. ½ cup
b. ¾ cup
c. 1 cup
d. 1 ¼ cup
10. What is the secret in making jam?
a. boil rapidly before adding the sugar and slowly afterwards
b. boil slowly before adding the sugar and rapidly afterwards
c. add sugar and boil slowly
d. add sugar and boil rapidly
 What’s In

Let us define:
Take a look at the word meanings below:
1. crinkles- wrinkles
2. dip- to plunge for a short time into a fluid
3. Jellying point/setting point- point when sugar concentration
reaches 60%
4. lift- raise
5. plump- round
6. scum- a film covering on the surface of the jelly
7. quiver- to tremble, shake or shiver
Let us Study:
How to cook sugar concentrated products
A. Jellies
1. Measure the required amount of sugar to be added to the fruit
juice.
2. For every cup of juice, add ¾ to 1 cup sugar. Stir to dissolve the
sugar.
3. Strain again to remove any dissolved sugar, scum or dirt.
4. Cook rapidly without until jellying point is reached.
5. Skim and pour in sterilized jars while still hot.
6. Seal and label.
B. Jams
1. Cook the pulp until soft. When cooking jams add sugar when pulps
of the fruits are completely softened, otherwise the fruits become hard are
added early.
2. Add the required amount of sugar. The usual proportion is ½ to ¾
cup of sugar per cup of pulp. If the fruit is moderately rich in protein, add
smaller amount of sugar.
3. After sugar has been added, boil rapidly until the jam starts to set
in. The secret in making jam is to cook slowly before adding the sugar and
rapidly afterwards.
4. As soon as the jam reaches the setting point, remove the scum by
scooping with a clean wooden spoon.
5. Pour the jam into sterilized jars while still hot.
6. Seal and label.
C. Marmalades
1. The amount of sugar needed depends on the composition of the
juice. More sugar can be added to juices rich in protein and acid than those
deficient in one or both constituents.
2. The sugar, juice and peel of sliced or chopped fruits are boiled to
jellying point which is usually 104°C. A good marmalade should be of jelly-
like consistency and not syrupy.
3. Pour the marmalade into sterilized jars.
4. Seal and label.
D. Preserves
1. Prepare the kind of syrup needed for the fruit.
a. Thin- 3 cups water to 1 cup sugar
b. Medium- 2 cups water to 1 cup sugar
c. Thick- 1 cup water to 1 cup sugar
2. Drop the fruit into boiling syrup and cook until fruit is clear and
tender. In cooking, make that the fruits or vegetables are covered with the
syrup at all times so that the surface will not dry up and harden before the
syrup is absorbed by the pieces.
3. Cook rapidly so that the preserve will look bright and attractive.
4. Drain fruits.
5. Pack in sterilized jars and pour boiling syrup.
6. Remove air bubbles.
7. Half-seal.
8. Sterilized jars for 25 minutes in a boiling water.
9. Seal tightly.
10. Place jars upside down to test for leakage.
11. Label properly.
How to test the Jellying Point
One or a combination of the following tests may be used to make sure
that the mixture has reached its jellying point.
1. Bubble formation- large bubbles that tend to jump out of the pan are
formed rather than uniformly bubbles.
2. Cold Plate Test- when doing this test remove the pan from heat.
Two ways of doing the cold plate test
a. With water. Pour a small amount of the boiling syrup into the
saucer. If the syrup forms a soft ball which crinkles when pushed with the
finger and retains its shape when lifted out of the water, then the jellying
point has been reached.
b. Without water. Cool teaspoonful of jelly in a saucer. If the
surface of the syrup sets and crinkles when pushed with the finger, then the
jellying point has been reached.
3. Spoon, Sheet and Flake Test. Dip a wooden spoon into the boiling jelly.
Cool slightly. Lift and tilt the spoon until the syrup runs down the side. The
jellying point has been reached if the jellies sets on the spoon and the last
two drops of the syrup flow together and fall off the spoon as one sheet of
flake.
4. Temperature Test. Before cooling the jelly, get the temperature of the
boiling water. The jelly will set when the juice is heated 8° to 10° Fahrenheit
higher than the boiling point of water. The range is usually 119.5° to 222°
Fahrenheit depending on the desired consistency.
Characteristics of good finished products
A. Jellies
1. Clear, transparent and have an attractive color.
2. Retain their form, quivers and do not flow when removed
from their containers.
3. Retain the flavour and aroma of the original fruit.
4. Texture is tender.
B. Jams
1. The colour is bright, thick and smooth when spread.
2. Retain the natural flavour and aroma of the fruit.
 C. Marmalades
A good marmalade should be of jelly- like consistency and not
syrupy.
D. Preserves
1. Sparkling and listening.
2. Retain the natural color and flavour of fruits.
3. Plump, soft and tender.
Problem in Jelly Making
Problems are likewise encountered in the process of making jelly. In
Table 1 below, the different causes of failures in jelly making and their
prevention are discussed.

Table1. Problem in Jelly Making

Condition (Product Causes Prevention
usable unless spoilage
indicated)
Jelly is cloudy 1. Fruit used was deep 1. Fruit should be firm
green. ripe.

2. Fruit may have been 2. Fruit should be

cooked to long before cooked only until it is
straining tender.

3. Juice may have been 3. To obtain the clearest

squeezed from fruit. jelly drip though cotton
flannel bag.

4. Jelly was poured into

jar too slowly. 4. Next time, work more
quickly.

5. Jelly mixture was

allowed to stand before 5. Upon reaching jelly
it was poured into jars. point, pour the mixture
into jars and seal.

5
Jelly contains glass like 1. Used much sugar 1. To short cooking
particles was used. period results in the
sugar not being
dissolved completely
and not mixed
thoroughly with the
fruit juice.
2. Cook a little longer.
2. The mixture has been
cooked too little.

3. Long, slow cooking

3. The mixture may results in too much
have been cooked too evaporation of the water
slowly or too long. content of the fruit.

4. Ladle jelly into the jar

4. Undissolved sugar instead of pouring it.
which stuck to the pan Or, carefully wipe side
was washed into the of the pan to remove
jelly as it was poured. sugar crystals with a
damp cloth before filling
jars.

5. Allow juice to stand

in refrigerator for
5. If jelly is grape, the
several days; then
crystals may be tartaric
stirring it through two
acid, the natural
thicknesses of damp
substances in grapes
cheesecloth before
from which cream of
prerparing jelly. Use
tartar is made.
canned juice. If
sediment is at bottom of
jar, care carefully pour
juice off so as not to
disturb sediment.
Jelly is low in fruit 1. Fruit used has little 1. Use full flavoured
flavor flavour. fruits; tree ripened one
are best.

2. Jelly should not be

2. Jelly was stored too
stored for over a year.
long.
 3. Storage area was too 3. Storage area should
warm. be cool, dark and dry.
Jelly has bubbles ( may 1. if bubbles are 1. Be sure to test for
denote spoilage) moving, jelly is spoiling; seal before storing jars.
usually the airtight seal
has been broken.( Do
not eat).

2. If bubbles are 2. Hold utensils close to

standing still, utensil top of jar and pour into
from which jelly was air quickly.
poured was not held
close to top of jar or jelly
was poured slowly.

Jell “weeps” 1. Syneresis is 1. None

“weeping” usually occur
in quick-setting jellies
and is due to the quality
of pectin in the fruit.

2. Store in cool, dark

2. Storage conditions and dry place.
were not ideal.
 Jelly is tough or stiff 1. Too much pectin in 1. Use fruit which is
fruit. riper. If adding pectin,
do not add as much.

2. Cook just enough.

2. Jelly was over
Do not overcook.
cooked.

3. When pectin is not

added ¾ cup of sugar
3. Too little sugar so per cup of juice is right
mixture had to be amount for most fruits.
cooked too long to reach When using measuring
jellying stage. cup, level off sugar with
straight edge of a knife.
Jelly ferments Yeast grow on jelly when Test for seal before
seal is not airtight storing jelly.
(usually noticeable in
jar sealed with paraffin
causing the jelly to
breakthrough paraffin
and to “weep”
Jelly molds Jar was not sealed Use vacuum selling nest
properly, allowing mold time. Test for seal
to grow on surface of before storing jelly.
jelly. May denote
spoilage; if growth of
mold is heavy. Do not
eat.

Problems in Jam- Making

In the table 2 below, the different causes of failures in jam-making
are enumerated.
Table 2. Problems in Jam-Making
Condition
Cause
Slack Jam Prolonged boiling
Too much acid
Too little acid
Too little pectin
Presence of mineral salts in fruits
Too much sugar in relation to pectin
Syneresis ( Weeping or bleeding) Too long boiling time
Insufficient cooling after filling
Use of discoloured pulp
Excessive use of buffers
Contamination with metals

7
 Biological causes and mechanical
injury
Cyrstallization Too much acid
Too little acid
Prolonged boiling
Too much cream of tartar
Too long standing in pan after
cooking
Hard or shrunken fruit (happens Very hard water used in pre-cooking
also in marmalade) fruit peel
Boiling of fruit or peel in heavy syrup
with insufficient pre- cooking
Mold and yeast growth Excessive humidity of jam storage
area
Contamination prior to sealing of jars
and bottles.
Low –soluble solid content of the
product
The danger line is 65% slack jam

How some of fruits are made into Jelly

Sample Recipes
Santol Jelly
Ingredients:
Santol Fruit
Sugar
Procedure:
1. Prepare an equal amount of slightly underripe and just ripe
santol.
2. Was very well and blanch for about five minutes. Pare.
3. Cut pulp into small pieces and place in pan together with
the seeds.
4. Add enough water to barely cover the fruit.
5. Boil gently until soft.
6. Pour until jelly bag to squeeze out of the juice.
7. Allow to settle. For every cup of juice, add ¾ to 1 cup of
sugar.
8. Dissolve sugar by stirring
9. Boil and strain again to rid of undissolved sugar, scum or
dirt.
10. Cook rapidly without stirring until jellying point s reached.
11. Skim and pour while still hot in sterilized jars.
12. Cool slightly and pour melted paraffin one-eight inch thick.
13. Prick air bubbles that may appear in paraffin to ensure
complete sealing.
14. Label and store.
Guava Jelly
Ingredients:
¾ to 1 cup of sugar for every cup of guava juice
1 tablespoon kalamansi juice for every cup of juice
Procedure:
1. Prepare an equal mixture of slightly under ripe and ripe
mature guavas.
 2. Wash very well and remove blossom ends.
3. Cut into halves and quarters.
4. Place in an enamel or stainless steel kettle add enough water
to cover the fruit.
5. Boil gently until soft.
6. Place cooked fruit in a cheesecloth or jelly bag. Let juice drip
from the bag.
7. Do not include pulp.
8. Add ¾ to 1 cup of sugar, and one tablespoon kalamasni
juice for each cup of guava juice.
9. Cook over strong fire until the jellying point is reached.
10. Pour while still hot into sterilise jars.
11. Pour melted paraffin one-eight inch thick before jelly is
completely cooled.
12. Prick air bubble hat may appear in the paraffin to ensure
complete sealing.
13. Label and store.
How some of our fruits are made into Jams?
Pineapple Jam
Ingredients:
1 cup of sugar per cup of fruit pulp
Pineapple pulp
Procedure:
1. Use regular-size ripe pineapples.
2. Peel the fruit and remove the eyes.
3. Wash very well and grate in papaya grater or cut into small
pieces and chop finely.
4. To every cup of chopped or grated pulp, add one cup of
sugar.
5. Boil until thick.
6. While still hot, pour into sterilized jars and seal tightly.
7. Label and store.

Mango Jam
Ingredients:
Mango pulp
¾ cup of sugar per cup of fruit pulp
1 tablespoon kalamansi juice
2 tablespoon glucose (optional)
Procedure:
1. Choose fully ripe mangoes.
2. Wash very well. Slice and scoop out of the flesh.
3. Mash the pulp or flesh and measure. Add sugar.
4. Place in pan and boil over strong fire, stir constantly.
5. After about three minutes, add kalamansi juice.
6. Continue stirring until mixture is thick.
7. Remove from heat and pour while still hot in sterilized jars.
8. Seal tightly.
9. Label and store.

How some of our fruits are made into Marmalades

Santol Marmalade
Ingredients:
1 cup of santol pulp
 1 cup of santol juice
1-1/2 cups of sugar
Procedure:
1. Wash and blanch santl for about five minutes.
2. pare, cut and remove the seeds.
3. Chop the pup finely and measure in cups
4. Place seeds and skin in an enamel or stainless steel pan and
pour enough water to just cover the fruit.
5. Simmer gently and strain the juice.
6. Combine juice with chopped pulp and measure. For every
cup of combined pulp and juice, add ¾ cup of sugar.
7. Stir well to dissolve sugar.
8. Cook over strong fire until mixture thickness and until fruit
pulp is clear and transparent.
9. Remove from heat, stir and skim alternately for three
minutes.
10. Pour into sterilized jars while still hot and seal at once.
11. Label and store.
Mango- Orange Marmalade
Ingredients:
8 ripe mangoes
2 oranges
Peel of 1 orange
Sugar
Procedure:
1. Wash, peel and scoop out flesh of mango with spoon.
2. Chop finely using a stainless steel knife.
3. Remove peel and seeds from oranges.
4. Chop finely also using a stainless steel knife.
5. Shred the orange peel.
6. Combine chopped mango, orange pulp and peel in an
enamel or stainless steel kettle. For every cup of the
combined mixture add ¾ cup of sugar.
7. Stir until sugar is completely dissolved.
8. Boil mixture rapidly while constantly stirring until tick
9. Pour while still hot into sterilized jars.
10. Seal immediately, label and store.
How some of our fruits are made into Preserves
Banana Preserve
Ingredients:
Banana, saba
Sugar
Water
Citric Acid
Procedure:
1. Use ripe saba variety bananas. Boil in enough wwater. Peel.
Remove adhering fibers.
2. Prepare syrup of two parts of sugar and one part of water.
Cook the bananas in the syrup for 15 minutes.
3. Soak overnight.
4. The following day, drain bananas. Boil syrup for 15 minutes
and add citric acid (1/4 tsp. for every 4 cups syrup).
5. Pack bananas in preserving jars. Fill bottles with syrup.
Remove bubbles; then, refill with syrup.
 6. Half-seal sterilized jars for 25 minutes in boiling water or for
15 minutes in a pressure cooker. Seal tightly.
7. Label and store.
Nangka Preserve
1. Remove seeds and cut both ends of the fleshy bulbs.
2. Wash and cook for 10 minutes in syrup (one part of sugar to
two parts of water) soak in syrup.
3. Drain bulbs, pack in sterilized jars and pour boiling syrup.
4. Remove air bubbles. Refill spaces with syrup. Half-seal.
5. Sterilized pint jars in boiling water for 30 minutes. Seal
tightly. Place jars upside down to test for leakage.
6. Cool and label.
7. Store in cool dry place.
Kamias Preserve
1. Select big mature, firm kamias. Soak in lime water (one
teaspoonful of lime to a liter of water) overnight.
2. Wash and boil in a copper vat or kettle with enough water to
cover.
3. Stir once in a while. When the natural color of the kamias
has set, remove from fire and soak in cold water for two
hours.
4. Drain and press each one lightly to remove excess water.
Prepare syrup made up two parts sugar and one part sugar.
5. Boil kamias in the syrup for 30 minutes. Drain.
6. Pack in jars and pour syrup. Remove air bubbles and refill
with syrup.
7. Half-seal and sterilized pint jars for 25 minutes in boiling
water. Seal tightly.
8. Label and seal.
Kundol Preserve
1. Select mature kundol. Peel thinly and slice into desired size
and shape.
2. Soak in lime water (one teaspoon of lime to a liter of water)
Overnight.
3. Wash and blanch in boiling water for 10 minutes. Drop
in cold water. Drain.
4. Boil in syrup (two parts of sugar and one part of water). Soak
overnight.
5. Cook in syrup until thick. Drain and pack the kundol in
preserving jars.
6. Fill with syrup. Half-seal and sterilize pint jars for 20
minutes in boiling water. Seal tightly label and store.
Let us remember:
Undercooking and overcooking are some of the causes of failure in
making jams, jellies and marmalades. Problems in preparing these products
can be avoided if you know to test the jellying point of your products.

What’s More
ACTIVITY 1: Sorting and Grading Activity. Make a video
of the following activities given below. Then, send it to
our class group chat for checking.
1. Prepare jellies, jams, preserves and marmalade using fruits or vegetables
available in your backyard.
2. To produce good quality products, use any of the tests you have learned
in testing jellying point.

Assessment
Multiple Choice. Choose the letter of the best answer. Write the chosen letter
on a separate sheet of paper.
1. How many cups of sugar is added if you have 15 cups water, if the ratio of
thin syrup is 3:1 (3 cups water: 1 cup sugar)
a. 3 cups sugar
b .4 cups sugar
c. 5 cups sugar
d. 6 cups sugar
2. Which of the following test is used to determine jellying point?
a. Bubble formation
b. Cooking test
c. Jelmeter test
d. Pectin test
3. Which of the following is one of the causes of syneresis in jams?
a. excessive use of buffers
b. too little acid
c. too little pectin
d. too much sugar
4. Which of the following is one of the steps followed in cooking jams?
a. Add the sugar when pulp is completely softened
b. Cook rapidly without stirring until jellying point is reached
c. The sugar, juice and peel of sliced frits are boiled to jellying point.
d. Boil the fruit until soft.
5. How is the fruit pulp prepared for jam making?
a. boiling
b. chopping
c. squeezing
d. paring
6. What ingredients determine the amount of sugar needed in jellies, jam
and marmalade?
a. fruit and pectin
b. fruit and acid
c. pectin and acid
d. pectin and peel
7. Which of the following is one of the causes of syneresis in jams?
a. excessive use of buffers
b. too little acids
c. too little pectin
 d. too much sugar
8. Which of the following is one of the characteristics of a good preserve?
a. jelly-like consistency
b. thick and smooth
c. plump, soft and tender
d. not syrupy
9. What is the secret in making jam?
A. boil rapidly before adding the sugar and slowly afterwards
b. boil slowly before adding the sugar and rapidly afterwards
c. add sugar and boil slowly
d. add sugar and boil rapidly
10. How many cup of sugar is added if the fruit juice is rich in pectin
a. ½ cup
b. ¾ cup
c. 1 cup
d. 1 ¼ cup

13

Answer Key

What I Know Assessment

1. A 1. C

2. C 2. A

3. A 3. A

4. A 4. A

5. C 5. B

6. C 6. C

7. B 7. A

8. A 8. C

9. B 9. B

10. B 10. B