WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHINICAL VOCATIONAL AND LIVELIHOOD

AGRI-FISHERY ARTS GRADE
FOOD/FISH PROCESSING 12

SECOND
LEARNING SEMESTER

MODULE WEEK 1-3

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 0

 MODULE IN
FOOD FISH PROCESSING
QUARTER 2
WEEK 1-3
DAY 1-12

PROCESSING FOOD BY SUGAR

CONCENTRATION
COOK SUGAR CONCENTRATES
(JAMS AND JELLIES)
Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewer: Femia C. Daguna Romeo G. Uganiza
Joseph C. Salvador
Illustrators: Nestor M. Lucero
Layout Artist: Nestor M. Lucero Jhone Terence C. Marucut
Management Team: Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 1

 Lesson
JAMS AND JELLIES
4
What I Need to Know
This lesson deals with cooking different fruits and vegetables by sugar
concentration. It involves the different techniques and procedure required in the
mixture; desired endpoint is checked and tested as specified.
In your journey through the discussions and different tasks, you are expected to:

Content Standard:
Demonstrate understanding on food processing by sugar concentration.

Performance Standard:
Demonstrate the method of food processing by sugar concentration
independently.

LO 4. Cook Sugar Concentrates

TLE_AFFP9-12SC-IVg-i-4

At the completion of the module, the students should be able to:

4.1. cook mixture to required consistency and

4.2. check the desired endpoint as specified.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 2

 What I Know

Before you go over this module, answer the succeeding Pre-Test. This will
enable you to find out what you already know and what you still need to know about
the lesson. Good luck!
PRE-TEST

A. Direction: Read and analyze each item carefully. Choose the letter of the best
answer. Write the chosen letter on a separate sheet of paper.

1. Which of the following is a jelly-like product from whole fruit or broken up pulp
with moderately thick consistency such that it does not retain the shape of the
fruit?
A. jam B. jelly
C. fruit preserves D. marmalade

2. How are jellies cooked?

A. boiling mashed fruit pulp with sugar
B. boiling the fruit and strain in the juice
C. boiling until the fruit is heavily impregnated with syrup
D. cooking in syrup until it becomes clear, tender, and transparent

3. What is the characteristic of fruits with high pectin content?

A. bitter B. distinct flavor
C. sour D. sweet

4. What is the usual ratio of sugar in cooking jams?

A. 1/3 cup of sugar per cup of pulp
B. ½ cup of sugar per cup of pulp
C. 3/4 cup of sugar per cup of pulp
D. 1 cup of sugar per cup of pulp

5. What is the test for setting point of jellies and jams?

A. sheeting test
B. cold water test
C. thermometer test end point
D. all of the above

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 3

B. Direction: Identify the word/s that best describe/s the following statements. Write
your answer on a separate sheet of paper.

_______1. It is a semi solid mixture of small particles of a solid in a liquid.

_______2. It is the soft whitish fibrous tissue that lies under the outer rind of citrus fruit.
_______3. It is a well-fleshed, having a pleasing amount of flesh.
_______4. It means to become shiny and wet looking.
_______5. It means to reduce to fine particles by cutting, crushing, and grinding.
_______6. It is the large amount or volume.
_______7. It means to boil partially until cooked.
_______8. It is the measure of acidity and alkalinity of a solution.
_______9. It is a soft, cohesive, and gum-like candy prepared by boiling the fruit and
then straining the juice.
_______10. It is a jelly-like product from whole fruit or broken-up pulp with moderately
thick consistency such that it does not retain the shape of the fruit.

What’s In

Activity 1
Before we proceed to our lesson, give 10 uses of jams and jellies. Write your
answer on a separate sheet of paper.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 4

 What’s New

Before we go further, try to recall the meaning of some terms which you might
have come across before as you read this learning guide.
Definition of terms

Gel a semi solid mixture of small particles of a solid in a liquid

Glistening to become shiny and wet looking

Grind to reduce to fine particles by cutting, crushing, and grinding

Mounds in large amount or volume

Pan boil to boil partially until cooked

PH the measure of acidity and alkalinity of a solution

Pith the soft whitish fibrous tissue that lies under the outer rind of
citrus fruits

Plump well-fleshed, having a pleasing amount of flesh

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 5

 What is It

General Directions for Cooking Fruits and Vegetables by Sugar Concentrations

1. Jelly
Jelly is a soft, cohesive, and gum-like candy prepared by boiling the fruit and
then straining the juice. Jam is a jelly-like product from whole fruit or broken-up pulp
with moderately thick consistency such that it does not retain the shape of the fruit.
A. Preparing the Fruit

1. To make a jelly, select and mix both ripe and slightly under ripe fruit. Do not
choose overripe, nor green immature fruits as these do not have enough flavors.
2. Wash the fruits thoroughly in cold running water, then crush, grind, or chop into
fine pieces.

3. Place them in a large kettle then add just enough water to immerse the mashed
fruit. Juicy or watery fruit will only need about 1/2 cup of water per kilo of fruit.
4. Add calamansi if the fruit is known to have low acid content.

B. Boiling and Extracting the Juice

1. Boil the fruit in a low heat until the flesh becomes tender. Soft fruit may be boiled
for only three minutes, while firmer fruit requires a longer period. Do not overcook
as this will reduce the jelly's quality.

2. Transfer the cooked pulp with the juice into a damp jelly bag. This may be a clean
piece of cheesecloth made into baglike strainer.

3. Allow the juice to drain completely, then twist and press the bag just hard enough
to squeeze out the juice.

4. Afterwards, strain the extracted juice again through damp cheesecloth with
double thickness. Do not squeeze this tine order to acquire the purest juice. Fruits
rich in pectin and juice can be extracted twice. After juice has been removed,
return the pulp to the kettle; add enough water; and then boil again. Drain and
mix the juice with the previously extracted one.

C. Cooking the Jelly

1. Test the fruit juice again for acidity and pectin content.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 6

 2. Measure the juice in cups, then prepare one cup of sugar for every cup of juice
that is rich in pectin. For fruit with only a moderate amount of pectin, prepare 3/4
cup of sugar for every cup of juice. If the juice is pale in color, add sugar before
cooking, otherwise, add sugar after it has been boiled.
3. Cook no more than two cups of juice at a time.
4. Keep the kettle covered and bring to a boil as fast as possible without stirring.
5. When large bubbles form that tend to" jump out" of the pan, you may remove the
kettle from heat.
GUAVA JELLY
You will need:
1 kilo mature ripe guavas
1/2 kilo refined sugar
2 teaspoon citric Acid

To test the pectin content:

1 tbsp. denatured alcohol

What to do?

1. Wash and cut off stems and blossom ends. Boil for 5 minutes using 5 cups of
water for every kilo of guavas.

2. Draw off the water into a bowl and set aside; mash the guavas in the saucepan
for another 15 minutes. Stir occasionally to prevent scorching.

3. Strain the juice with a moistened bag. Twist the open end of the bag using only
enough pressure to squeeze the juice but not the pulp. A second extraction can
be made with the same procedure by adding identical amounts of water as in the
first extraction. Put the two extractions together.
4. Test the juice for pectin.
5. Test the juice for acidity with a standard solution (i.e. 1 teaspoon calamansi juice
with 3 tablespoon water and 1/2 teaspoon sugar.

6. Add 3/4 to 1 cup of sugar per cup of fruit juice. The amount of sugar to use
depends on the pectin content of the fruit juice. A fruit juice rich in pectin can be
cooked with a higher ratio of sugar.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 7

 7. Combine fruit juice and sugar in a 6-quart saucepan. Boil until sugar dissolves
completely. In another 3-quart saucepan cook small amount of this sweetened
Juice not more than two cups at a time.
8. Boil the juice vigorously as possible until jelly point is reached.

9. Allow the bubbles to subside completely. Pour into the sterile jars set on a wad
newspaper. Lift the scum form in fork.
10. Cool and label.

MANGO JELLY

You will need:

1/2 kg. ripe and hard mango slices (not fully ripe)
3 cups sugar
1 3/4 cups water
juice of one lemon

What to do?
1. Put mango slices, water into a deep pan, and cook until quite tender.

2. Remove from the fire.

3. Pass through a gravy strainer.

4. To the mango pulp, add sugar and lemon juice and cook on a hot fire, stirring
constantly until the jelly sets when tested.

5. Cool a little, and then pour in sterilized jars.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 8

2. Jams
Jam is a jelly-like product from whole fruit or broken-up pulp with moderately
thick consistency such that it does not retain the shape of the fruit.

A. Preparing the Fruit

1. Select fruits that are fresh, mature, and well ripened in order to achieve the
characteristic flavor and color of the finished jam. Preference is also placed on
fruits rich in pectin and acid.
2. Wash the fruits. Remove adhering dirt, pesticide, spray residue, and soil.
3. Soften the fruits and fruits with seeds may be left.
4. Test the pectin and acid content of the fruit.

5. Add the sugar when the skin of hard fruit has thoroughly softened. The required
amounts of sugar depend upon the pectin content of the fruit. The usual ratio
suggested is 3/4 cup of sugar per cup of pulp. Add 1 cup of sugar if the fruit is
high is quite rich in pectin.

B. Cooking the Jam

1. Boil rapidly and adhere to the jam-making maxim: "Cook slowly before adding
the sugar rapidly and quickly afterward."

2. Test the setting point which is usually attained when added sugar is 65 % of the
final weight of the jam. It can be done by sheeting or flake test and the cold plate
test.
3. Remove the jam immediately from the hot stove after it reaches the setting point.

4. Quickly remove the scum, if any, with a perforated spoon dipped in boiling water
and wipe just before use.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 9

 5. Pour the jam at once perfectly into clean, dry, and if possible warm jars. Fill right
to the top with hot jam to allow for the shrinkage which takes place during cooling.
6. Label, and store in a dark, cool airy space.

MANGO JAM
You will need:
ripe mangoes (carabao or piko variety)
refined white sugar
citric acid
What you need to do?

1. Weigh, sort ripe mangoes.

2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop-out edible flesh.
6. Pass through Waring blender or coarse sieve.
7. Mix the pulp with an equivalent amount of sugar.
8. Heat over low fire, stirring constantly. When almost thick, add 0.3% citric acid
based on the weight of the pulp used.
9. Continue heating until temperature is 1050C or until the mixture can be spooned
out.
10. Fill into sterilized jars. Seal tightly.
11. Air cool. Label and store.

PINEAPPLE JAM
You will need:
1 pineapple 2 cups sugar
1 cup water Juice of 2 limes

What to do:

1. Peel the pineapple and grate the flesh. You should end up with about 2 cups.
Put the pineapple and water in a small saucepan and cook over medium-low
heat until the pineapple is soft, about 35 minutes.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 10

 2. Add the sugar and lime juice and stir to combine. Cook until the mixture has
thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a
tight-fitting lid. Store it in the refrigerator for up to 3 months.

Uses of Jams and Jellies

1. Glaze for Meat, Poultry, Root Vegetables, or Winter Squash
Put equal parts jelly and water in a small saucepan over low heat. Whisk until the
jelly is dissolved. Brush onto meat or poultry or toss with root vegetables or winter
squash before roasting.

2. Quick Frosting
Combine 1 cup cream cheese or yogurt cheese with 1/2 cup marmalade or jam
in a food processor. Add a little milk if it seems too thick. Mash in some shredded
coconut if you like. Spread on banana, carrot, zucchini, or other quick breads or
muffins soon after they come out of the oven.

3. Asian-Style Dipping Sauce

Whisk together equal parts jelly or jam, rice vinegar, and soy sauce. Use as a
dipping or drizzling sauce for wontons, spring rolls, scallion pancakes, or tempura.

4. Thumbprint Cookies
Start with any basic sugar or drop cookie recipe. Make a thumbprint in the center
of each cookie and fill with a dollop of jam before baking.

5. Sandwich Cookies
Bake thin sugar or gingersnap cookies. Spread a layer of jam or jelly on one
cookie and place another on top of it. Press gently to get the two cookies to stick
together. If you want to make them fancier, cut a round hole or star shape out of the
center of half of the cookies. Use these as the top halves of the sandwich cookies so
that the color of the jam or jelly shows through.

6. Fruit-on-the-Bottom Yogurt Cups

Put 2 tablespoons of jam or preserves in the bottom of a small bowl or container.
Top with 1 cup of yogurt. Dig in with your spoon, scooping up a little of the sweet stuff
with each bite of yogurt. This is a homemade version of commercial fruit-on-the-
bottom yogurts and makes a great quick breakfast or portable snack.

7. On Hot Cereal
Swirl a spoonful of homemade preserves into your bowl of oatmeal or other hot
cereal and leave out any other sweetener.

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8. In Salad Dressings
Whisk 1/2 to 1 teaspoon of jam, marmalade, or jelly into 1 tablespoon of vinegar
until it dissolves. Whisk in 2 to 3 tablespoons of extra-virgin olive oil or other vegetable
oil, a pinch of salt, and an optional 1/2 teaspoon of mustard. You can come up with
great combinations using herbal vinegars as well as plain. Orange marmalade with
basil vinegar is an especially tasty combination.

Causes and Possible Solutions for Problems with Jellied Fruit Products

JELLY and JAM

Problem Cause Prevention

Formation of 1. excess sugar 1. Use a tested recipe and measure

crystals ingredients precisely

2. undissolved sugar 2. Dissolve all sugar as jelly cooks. If

sticking to sides of necessary, wipe side of pan free of
saucepot crystals with damp cloth before filling
jars.

3. tartrate crystals in 3. Extract grape juice and allow tartrate

grape juice crystals to settle out by refrigerating the
juice overnight. Strain juice before
making jelly.

4. mixture cooked too 4. Cook at a rapid boil. Remove from heat

slowly or too long immediately when jellying point is
reached. Make small batches at a time;
do not double tested recipes.

Bubbles 1. Air became trapped 1. Remove foam from jelly or jam before
in hot jelly. filling jars. Ladle or pour jelly quickly into
jar. Do not allow jelly or jam to start
gelling before jars are filled.

2. It may denote. 2. Follow recommended methods for

spoilage. If bubbles applying lids and processing.
are moving, do not
use.

Problem Cause Prevention

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 12

Too soft 1. overcooking fruit to 1. Avoid overcooking as this lowers the
extract juice jellying capacity of pectin.

2. using too much 2. Use only the amount of water suggested

water to extract the in the instructions.
juice

3. incorrect 3. Follow recommended proportions.

proportions of sugar
and juice

4. undercooking 4. Cook rapidly to jellying point.

causing insufficient
concentration of
sugar

5. insufficient acid 5. Lemon juice is sometimes added if the

fruit is acid deficient.

6. Making too large 6. Use only 4 to 6 cups of juice in each

batch of jelly.
a batch at one time.

7. moving product too 7. Do not move jellied products for at least

soon 12 hours after they are made.

8. insufficient time 8. Some fruits take up to 2 weeks to set up

before using completely; plum jelly and jellies or jams
made from bottled juices may take the
longer time.

Syneresis or 1. excess acid in juice 1. Maintain proper acidity of juice.

"weeping" makes pectin
unstable

2. storage place too 2. Store processed jars in a cool, dark, and

warm or storage dry place. Refrigerate after opening.
temperature
fluctuated

Darker than 1. overcooking sugar 1. Avoid long boiling. Best to make small
normal color and juice quantity of jelly and cook rapidly.

2. stored too long or at 2. Store processed jars in a cool, dry, dark

too high of place and use within one year.
temperature Refrigerate after opening.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 13

Cloudiness 1. green fruit (starch) 1. Use firm, ripe fruit, or slightly underripe.

2. imperfect straining 2. Do not squeeze juice but let it drip

of homemade juice. through jelly bag.

3. jelly or jam allowed 3. Pour into jars immediately upon

to stand before it was reaching gelling point. Work quickly.
poured into jars or
poured too slowly

Problem Cause Prevention

Mold or 1. yeasts and mold 1. Process in a boiling water canner. Test

Fermentation grow on jelly seal before storing. Pre-sterilize jars
(Denotes when processed less than 10 minutes in
spoilage; do not boiling water.
use.)

2. imperfect sealing. 2. Use new flat lids for each jar and make
(common also with sure there are no flaws. Pretreat the lids
paraffin-covered per manufacturer’s directions. Use ring
jellies) bands in good condition – no rust, no
dents, no bends. Wipe sealing surface of
jar clean after filling, before applying lid.

3. improper storage 3. Store processed jars in a dark, dry, cool

place. Refrigerate after opening.

Too stiff or tough 1. overcooking 1. Cook jelly mixture to a temperature 8°F

higher than the boiling point of water or
until it "sheets" from a spoon.

2. too much pectin in 2. Use ripe fruit. Decrease amount if using

fruit commercial pectin.

3. too little sugar 3. When pectin is not added, try ¾ cup

which requires sugar to 1 cup juice for most fruits.
excessive cooking

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 14

 What’s More

Activity 2: Complete Me!

Supply the missing letter/s to complete each word below. These words are fruits
that can be used in making jams and jellies. Write your answer in your answer sheet.

1. G __A__A 6. S__N__O__
2. ST__A__B__R__Y 7. __R__N__E
3. M__N__O 8. __P__L__
4. PI__E__P__LE 9. G__A__E__
5. R__S__B__R__Y 10. __E__O__

What I Have Learned

Activity 3

A. Complete the sentences below to summarize the concepts learned from the
lesson. Write your answer on a separate sheet.

1. To make a _____, select and mix both ripe and slightly under ripe fruit. Do not
choose overripe, nor green immature fruits as these do not have enough flavors.
2. Wash the _____ thoroughly in cold running water, then crush, grind, or chop into
fine pieces.

3. Place them in a large kettle, then add just enough water to ______ the mashed
fruit. Juicy or watery fruit will only need about 1/2 cup of water per kilo of fruit.
4. Add _______ if the fruit is known to have low acid content.

5. Select fruits that are fresh, ______ and well ripened in order to achieve the
characteristic flavor and color of the finished jam. Preference is also placed on
fruits rich in pectin and acid.
6. Wash the fruits. Remove adhering dirt, ______, spray residue, and soil.
7. _____ the fruits. Fruits with seeds may be left.
8. Test the ______ and acid content of the fruit.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 15

9. Add the sugar when the skin of hard fruit has thoroughly softened. The required
amounts of sugar depend upon the pectin content of the fruit. The usual ratio
suggested is ______of sugar per cup of pulp. Add 1 cup of sugar if the fruit is
high is quite rich in pectin.

10. Peel the pineapple and grate the flesh you should end up with about _____.
Put the pineapple and water in a small saucepan and cook over medium-low heat
until the pineapple is soft, about 35 minutes.

B. Answer the following briefly but comprehensively. Write your answer on a

separate sheet.

1. What is the problem encountered when your jams have bubbles?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

2. How about the problem encountered when your jam or jelly is soft not sticky?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

3. How about if your jam is darker than the normal color?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 16

 What I Can Do

Activity 4

A. Demonstrate the procedure in making HOMEMADE JAM through a video or a

picture following the correct steps and send to messenger. Follow the given recipe
in the lecture and choose locally-available fruits in our community. Be guided by
the rubric below.

Rubric for Assessing the Performance in Making Homemade Jam

PERFORMANCE LEVEL
DIMENSION Excellent (4 Very Satisfactory Needs Points
pts.) Satisfactory (2 pts.) Improvement Earned
(3 pts.)
(1 pt.)
Use tools, and Use tools and Use tools and Use tools and
equipment equipment equipment equipment
1. Use of correctly and correctly and correctly but incorrectly
tools and confidently confidently less and less
equipment always. most of the confidently confidently
times. sometimes. most of the
time.
Manifest very Manifest clear Manifest Manifest less
clear understanding understanding understanding
understanding of the step- of the step-by- of the step-
of the step- by-step step by-step
by-step procedure. procedure procedure
procedure. but seeking
sometimes clarification
2. seeks most
Application clarification. of the time.
of Work Work Work Work
procedures independently independently independently independently
with ease and with ease and with ease and but with
confidence at confidence confidence assistance
all most of sometimes. from others
times. the time. most
of the time

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 17

 Observe Observe Observe Not observing
safety safety safety safety
3. Safety precautions at precautions precautions precautions
work habits all most sometimes.
times. of the time. most of the
time
Output is very Output is very Output is Output is not
presentable, presentable, presentable so
4. Final and taste and taste and taste is presentable,
Output exceeds the meets the within the and taste is
standard. standard. standard. within the
standard.
Work Work Work Work
5. Time completed completed completed completed
management ahead of time. within allotted (mins. /hours/ (mins. /hours/
time. days) beyond. days) beyond

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 18

 Assessment

Now that you are through with the module, CONGRATULATIONS! You are ready for
the post test. Answer the post-test and find out how well you have gone through the
module. Compare your score with the pre-test. If you get higher, that means that you have
learned something. GOOD LUCK!

POST-TEST
A. Direction: Read and analyze each item carefully. Choose the letter of the best
answer. Write the chosen letter on a separate sheet of paper.

1. Which of the following is a jelly-like product from whole fruit or broken up pulp
with moderately thick consistency such that it does not retain the shape of the
fruit?
A. jam B. jelly
C. fruit preserves D. marmalade

2. How are jellies cooked?

A. boiling mashed fruit pulp with sugar
B. boiling the fruit and strain in the juice
C. boiling until the fruit is heavily impregnated with syrup
D. cooking in syrup until it becomes clear, tender, and transparent

3. What is the characteristic of fruits with high pectin content?

A. bitter B. distinct flavor
C. sour D. sweet

4. What is the usual ratio of sugar in cooking jams?

A. 1/3 cup of sugar per cup of pulp
B. ½ cup of sugar per cup of pulp
C. 3/4 cup of sugar per cup of pulp
D. 1 cup of sugar per cup of pulp

5. What is the test for setting point of jellies and jams?

A. sheeting test
B. cold water test
C. thermometer test end point
D. all of the above

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 19

B. Direction: Identify the word/s that best describe/s the following statements. Write
your answer on a separate sheet of paper.

_______1. It is a semi-solid mixture of small particles of a solid in a liquid.

_______2. It is the soft whitish fibrous tissue that lies under the outer rind of citrus fruit.
_______3. It is a well-fleshed, having a pleasing amount of flesh.
_______4. It means to become shiny and wet looking.
_______5. It means to reduce to fine particles by cutting, crushing, and grinding.
_______6. It is the large amount or volume.
_______7. It means to boil partially until cooked.
_______8. It is the measure of acidity and alkalinity of a solution.
_______9. It is a soft, cohesive, gum-like candy prepared by boiling the fruit and then
straining the juice.
_______10. It is a jelly-like product from whole fruit or broken-up pulp with moderately
thick consistency such that it does not retain the shape of the fruit.

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 20

21 TVL 12 Self-Learning Module Curriculum Guide WBLS-OBE
Pre-Test/Post-Test Activity 2 Activity 3
1. A 1. Guava 1. Jelly
2. D 2. Strawberry 2. fruits
3. C 3. Mango 3. immerse
4. C 4. Pineapple 4. calamansi
5. D 5. Raspberry 5. mature
6. Santol 6. pesticide
B. 7. Orange 7. soften
1. Gel 8. Apple 8. pectin
2. Pith 9. Grapes 9. ¾ cup
3. Plump 10. Lemon 10. 2 cups
4. Glistening
5. Grind
6. Mounds
7. Pan boil
8. Ph
9.Jam
10.Jelly
Answer Key
References
Book

DepEd, Competency-Based Learning Material for 4th Year Food/Fish Processing NC

II (CBLM), Public Technical-Vocational High Schools.

Online Sources

Martha Stewart. Pineapple Jam. Accessed November 9, 2020.

https://www.marthastewart.com/348727/pineapple-jam

National Center for Home Food Preservation. Causes and Possible Solutions for
Problems with Jellied Fruit Products. Accessed November 9, 2020.
https://nchfp.uga.edu/how/can_07/jellyproblems.html

The Spruce Eats. Ways to Use Jams and Jellies. Accessed November 9, 2020.
https://www.thespruceeats.com/ways-to-use-jams-and-jellies-1327801

Pictures

Simply Gluten Free. Basic simple fruit herb jam recipe. Accessed November 9, 2020.
https://tinyurl.com/y3jann37

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12 22

For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

WBLS-OBE Curriculum Guide Self-Learning Module TVL 12