MODULE 7

Concentration and sugar preservation

MODULE REVIEW
Module 7 covers the knowledge, skills and attitude needed in processing foods by sugar
concentrate. It also includes the preparation of equipment, tools, materials and utensils needed.
Also part of it is the preparation of raw materials, pack sugar concentrated products and
perform post- production activities.

LESSON 1: Equipment, tools and utensils used for sugar concentration

Introduction:
It is important to know the different tools and equipment being used in processing sugar
concentrates. To know functions of each is equally important as well. Proper cleaning,
maintaining and sanitizing these must be regularly done as well.

Pinterest.com instructables.com

Learning outcomes:
At the end of this lesson learners should be able to:
 Identify the tools and equipment needed in processing food in sugar concentrate.
 Know the functions and uses different tools, utensils and equipment used.
 Value the importance of proper handling tools, equipment and utensils and learn how to
clean, sanitize and store this properly.

Discussion:

Terms to Remember:
1.Calibrate: to test and adjust the accuracy of a measuring instrument or device.
2. Disinfect: process of cleaning to prevent the growth of microorganism disease- carrying
microorganisms and prevent contamination.
3.Equipment: the supplies and other items needed for a particular task or activity.
4. PPM: parts per million.
It is a weight to ratio to used to describe concentration.
5.Sanitize: to clean something thoroughly by disinfecting or sterilizing to make it free from
germs or microorganisms.
6.Specification: the detailed description, dimensions and materials that is enough to provide
the information about the product.
7. Tools: these are materials used in preparing foods by sugar concentrate.
8. Utensil: container used in processing foods by sugar concentrate.

TOOLS, EQUIPMENT AND UTENSILS FOR PROCESSING FOOD BY SUGAR

CONCENTRATION.

1.Colander: used for rinsing or blanching fruits and vegetables.

Amazon.com colander

2.Casserole: use for cooking jams, jellies, marmalade and preserves

Amazon.com

3.Sterilized Canning Bottles: commonly use as primary packaging for sugar concentrated
products.

Youtube.com thespruceeats.com
4.Wooden spoon: use for stirring jams, jellies, marmalades and preserves while cooking these
products. It is also being used in spoon testing for jelly.

Shuttestock.com

5.Strainer: a mesh with handle that is use for straining off particles from fruit juices.

Amazon.com

Refractometer: in food industry, it is use to measure sugar concentration of fruit juices, sugar
concentrates, milk and dairy beverages and concentration of the substance.

Refractometer.eu bandaiddilema.net.

Procedure on how to use Refractometer to determine fruit’s sugar level:

1.Adjust the temperature of the prism.

2. Open the daylight plate, drop 2-3 of distilled on it, close the prism and allow the water to
spread to the surface evenly. Wait for 30 seconds.
3.Place one or two drops of sample of fruit or vegetable juice on the prism.
4. Distribute evenly the sample over the surface of the prism. Allow the sample to adjust on the
prism temperature for approximately 30 seconds.
5. Draw the device near the bright source of light and look through the field vision.
6. Read the corresponding number on the scale.
7. The line between the dark and light fields can be seen in the field vision. The scale expresses
the percentage of sugar sample.
8. Open the prism and remove the sample with a piece of paper or clean wet cotton (use
distilled water).

Jelly Thermometer: it is use to determine the jellying point. It may be used by dipping the point
of the thermometer in the jelly or clip it in the pan so that the thermometer can be monitored.

Stork.ph spruceeats.com

Blender:
Its jar come in glass, plastic or restaurant- style stainless steel and can hold from 32 – 64
ounces. Blending controls are available with three main options to control speed. However, an
osterizer blender is a 10 - speed blender with 1.25Liter heat resistant glass container.
It is used in making puree or mixing ingredients and liquids.

Ansons.ph carousel.ph

CLEAN AND SANITIZE PROCESSING TOOLS, UTENSILS AND EQUIPMENT:

1.Demonstrate how to prepare, calibrate and use the different tools, equipment and utensils
properly.
2. Demonstrate how to clean and sanitize processing tools, utensils and equipment following the
safety manual of each.
LESSON 2: Sugar preservation

Introduction:
Removal of water and consequent lowering water activity is an important food
preservation principle. The amount of sugar to be added in food preservation is dependent on
the amount of sugar used and adding less sugar to a food can still develop microorganisms.
Little sugar in jellies and jams promotes the growth of mold and yeast.

Foodinsight.org britanica.org

Learning Outcomes:
At the end of this lesson students are expected to:
 Determine the role of sugar in food preservation by sugar concentrates.
 Identify the different fruits that can be processed by sugar preserves.
 Learn the difference among the different sugar preserves.

Discussion:
Concentration process is the partial removal of water so that a concentrated products
results. And sugar preservation is the addition of sugar.

Concentration: it is the osmotic dehydration

PURPOSES OF CONCENTRATION:
1.As a preparatory step to dehydration,
Example: preparatory step drying of instant coffee.
2.To reduce the bulk of the material which will be preserved by either freezing or sterilization.
Example: orange, apple and grape juice
3. As the sole method of preservation.
Example: maple syrup

Splendidtable.org. delish.com
METHODS OF CONCENTRATION:

1.Evaporation:
It is the removal of water by vaporizing the water content of the material. Done by
heating to boil off water from the food material.
The preparation of tomato paste involves evaporating off half or more of the original
water content of tomato pulp. Other fruit paste are made in the same manner as tomato paste.
Heat needed to evaporate the water will also destroy the natural flavoring constituents and other
food characteristics such as color and texture.

2.Freeze Concentration:
It takes advantage of the higher freezing point of water relative to solutes. The product,
like natural fruit juice extract is subjected to partial freezing at a temperature when the water
portion crystallizes as ice leaving a more concentrated solution still unfrozen. The ice crystals
are then separated.

3. Membrane Concentration:
The principle involved is placing a semi- permeable membrane between two fluids of
varying concentration and establishing a condition that will allow the transport of water across
the membrane.

Sugar Preservation:
To add sugar in a quantity that is necessary to increase the osmotic pressure of the
product’s liquid phase at a level low enough to prevent microorganism development.
It is fruit the have undergone processing by the addition of sugar and are late
evaporated to draw out the water in the fruit.
Foods are also concentrated by addition of sugar.
Examples:
1.sweetened condensed milk:
Half of the water is first evaporated then sugar is added. This added sugar makes it
possible for the opened milk to withstand spoilage for up to 3 days without refrigeration,
whereas plain evaporated milk without added sugar will last less than 24 hours.

2. calamansi nectar, and other fruit concentrates:

The natural extract is highly acidic that it cannot be used as a drink without dilution with
water as in the case of orange juice. Addition of water makes the calamansi a concentrate.
SEVERAL SUGAR PRESERVES

1.Jelly:

Food.unl.educ. Jelly
It is a soft cohesive, gumlike candy prepared by boiling the fruit and then straining the
juice. Sugar is then added until it reaches the saturated state of the sucrose such that the
product assumes a moldable consistency on cooling and gelation begins.

GENERAL DIRECTIONS OF FRUIT JELLIES:

1.Choose fresh mature, ripe fruit rich in pectin. Fruit high in pectin content usually have very
distinct flavors. Examples of this are guava, santol and tamarind.

pinoy-entrepreneur.com pinterest.com finedininglovers.com

2.Prepare and cook the fruit.

a. Wash and sort the fruit
b. Cut large after removing the stems and leaves.
c. Simmer the fruit in water until tender (10 – 15 minutes) to soften the fruit and thus dissolve
the acid pectin. The amount of water to be used depends on the juiciness of the fruit. Have
enough water to cover hard fruits in the pan. Remember to cut large pieces of fruit or grind or
shred fruits like pared papaya. Have a second extraction after straining off juice. Use identical
amount of water as in the first extraction.

Growagoodlife.com
3.Strain the pulp.
a.Scald the jelly bag with boiling water.

Youtube.com
b. Pour the cooked pulp into the bag and allow it to drain, twisting open end of bag fight but
without forcing the pulpy bits to come out.

Healthycannig.com
c. Extract fruit rich in pectin a second time.

4. Test the fruit for pectin to determine proportion of sugar to be added.

a.Stir slightly to mix. Do not taste.
b. Juices rich in pectin will form a transparent jelly like lump that can be picked with a fork. If the
fruit has a moderate amount of pectin the cloth of jelly is not very firm and breaks up into a 2 to
3 lumps.

Characteristics of Jelly:
1.Appearance: color- transparent, bright characteristic – fruit color which is clear with the
bottom of the container seen clearly.
2.Shape: follows the contour of the container, can easily be slipped out of the container and is
not sticky.
3.Texture: smooth, thick, quivery but not runny.
4.Overall palatability: characteristic fruit flavor with sub- acidic taste.

Fruit: the ideal fruit for jelly should have full flavor and should contain sufficient pectin and acid.
Fruits rich in both pectin and acid:
1.guava
2.santol
3. tamarind
4. bignay
5. sour apple
6. tart apple

Fruits low in acid but rich in pectin:

1.ripe guava
2. sweet guava
3. melon
4. banana
5. orange
6. sweet apple

Fruits rich in acid but low in pectin:

1.berries
2. grapes
3. pineapple
4. sour mango

*Fruits that lack acid may be mixed with other fruits with a high acid content or acid may be
added in the form of calamansi or lemon or commercial citric or tartaric acid.
Commercial pectic either in liquid or powder may be added if the fruit is deficient in pectin.

3 Ways for the pectin content of fruit juices:

1.Cooking test: small portion of the juice containing sugar will gel if it is rich in pectin.
2.Alcohol test: add 1 tbsp of fruit juice to 2 tbsp of denatured alcohol and note precipitate.
a. The fruit juice which is rich in pectin has a transparent jelly- like lump.
b. The fruit juice which has moderate amount of pectin if the jelly like clot is broken into 2 to 3
lumps.
c. The fruit juice has little pectin if the clot is broken into numerous pieces or if the addition of
alcohol only makes the juice cloudy.
3. Viscosity test: pectin content is related to viscosity of the juice.

Acid: is essential for flavor and for gel formation. It toughens the network thus making the jelly
firmer. pH values are from 2.5 – 3.2.
Optimum conditions: pH 3.2.

Sugar: Increase of sugar accelerates the strength and setting of the jelly. It also contributes to
the flavor of the product and act as preservatives.

Amount of sugar to add:

The proportion of sugar to add depends upon the acidity of the juice and the amount of
pectin present.
1.The more acid the solution, the less sugar is requires.
2. The higher the pectin content, the more sugar can be added.
3. For fruit juices that are known to be rich in pectin, add ¾ to 1 cup of sugar per pint of fruit
juice.
4. Less sugar is added if the juice has moderate amount of pectin.
When to add sugar:
1.It is better to add the sugar to the fruit before boiling.
2. Jelly yield depends upon sugar concentration and increases with increasing sugar
concentration up to optimum point where further addition cause jelly to either crystalline or
become soft eventually become fluid syrup.
3. Increasing the pectin and the acid increases the stiffness of strength of the jelly, while
increasing the sugar and decreases jelly strength.

STEPS IN COOKING JELLY:

1.Preparing the fruit:
The fruit should be washed thoroughly in cold running water or in several changes of cold water.
Soft fruits are crushed
Hard fruits : cut or chopped into small pieces to increase the area for pectin extraction
Juice fruits requires less water; add only ½ cup water per kilo of fruit.
Low acid fruits should have acid added before the juice is extracted.

2.Boiling the fruit:

It is necessary to boil the fruit gently for maximum extraction of juice and pectin. Heating
converts the protopectin and softens the fruit tissues, thus facilitating juice extraction. The length
of boiling varies to the variety and texture of the fruit.
Soft fruits: boil to 2 to 3 minutes
Firmer fruits: like santol and underripe fruit like papaya requires longer boiling. Long boiling
reduces the jellying strength of the pectin and gives a cloudy juice which is very difficult to filter.

3.Extracting the juice:

Mountainfeed.com
Transfer the cooked pulp into a damp jelly bag and allow the juice to drain completely. The
clearest jelly comes from fruit that has dripped through a jelly bag without pressing. Pressed
juices should be re- strained through a double thickness of damp cheese and the juice allowed
to drip, this time without squeezing.
A second extraction is often made on fruits rich in pectin. The pulp is returned to the kettle in
which it was previously cooked covered with enough water to prevent scorching. The mixture is
again heated slowly to boiling and again drained.

Justonecookbook.com

4.Testing for pectin content:

Test the juice for pectin content by mixing 1 tbsp with 2 tbsp denatured alcohol. Note the nature
of precipitate:
1.Juice rich in pectin will give a firm jelly clot.
2. Juice with moderate in pectin will give soft- jelly- like clot which breaks into numerous several
pieces.

5.Adding the sugar:

Wikihow.com
The amount of sugar to add depends upon the pectin content of the juice. In general
1.1 cup sugar per cup of juice may be used for fruit rich in pectin.
2. ¾ cup for fruit juices moderate in pectin.
3. 2/3 cup for moderate pectin to insure success of the product.

6.Tests for jellying point:

a. Appearance of bubbles: few large bubbles which tend to jump out of the pan appear rather
than uniformly small bubbles.

Thespruceeats.com
b.Cold plate test:
pour small amount of boiling syrup into saucer with water. The jellying point is reached if the
syrup forms a soft ball which crinkles when pushed with the finger, retains its shape even when
filtered of the water. The jelly syrup must be removed from the heat while doing this.

Youtube.com

c.Spoon, sheet or flake test:

Meatsandsausages.com extension.umn.edu.

d. Temperature test:
cook the jelly mixture to a temperature higher than the boiling point of water.

Meatandsausages.com
7.Finishing the jelly:
As soon as the jellying point is reached, removed the pan form the heat and ski off foam quickly
or strain through thickness of sinamay. Pour jelly immediately into warm jelly jars to within ½
inch of top.

Growagoodlife.com

COLOR OF JELLY:
The color of jelly depends upon:
1.The fruit from which the juice is extracted
2. The length of the boiling period.
3. The degree of ripeness of the fruit. Fruit can have artificial coloring. Jelly should be boiled as
quickly as possible.

STORAGE:
Do not move products, especially jellies for at least 12 hours. Moving them could break
the gel. Some pectin may take 1-2 days to produce age, especially the no-sugar or reduced
sugar products. After the products have cooled for 12 hours, check the seal, wash the outsides
of the jars, label and store in a cool, dry, dark place.

https://www.youtube.com/watch?v=cazQgZiEmpA&ab_channel=PinoyCookingRecipes
Easy guava jelly/ No pectin/ Just 5 ingredients

2.Jam:
It is a jelly- like product from whole fruit or broken – up with moderate thick consistency such
that is does not retain the shape of the fruit.

Thekitchn.com butterwithasidebread.com
Preparing the fruit:
Fruit for jam making should be mature and well- ripened in order to achieve the
characteristic flavor and color of the finished jam.
a.Small fruits: normally used for jams
b.Big fruits: crushed
c.Firm fruits: boiled in a small quantity of water to facilitate pulping.

Amount of sugar to add:

a. Proportion of sugar: varies to variety of fruit. Degree of ripeness and acidity.
b. Range of sugar from ¾ to 1 ½ cup per cup of fruit.
a.sweet fruits of low acid: less sugar
b. sour fruits: more sugar
c. Too much sugar will make the product too sweet and mask the delicate flavor of the
fruit.
PAPAYA: add small amount of acid to bring out the flavor of the fruit and prevent
crystallization.

METHODS USED IN JAM MAKING:

1.Other thickeners may be added to jam.
Examples: a. nata de coco
b. unflavored gelatin
c. carrageenan
d. other gums
2. Long – boil method: boiling the fruit pulp for extended period of time will cause a product to
thicken and resemble a jam, preserve or fruit butter. Artificial sweetener may be added.

FINISHING THE PRODUCT:

Rapid boiling: it is necessary to retain the flavor and color of the fruit.
1.Fruit is cooked with constant stirring and the addition of sugar is delayed until half of the free
liquid is evaporated.
2. When the mixture has reached a jelly- like consistency, pour while hot into warm, sterile jars
and seal tightly.
3. To prevent fruit from rising to the top in the finished product, stir and skim the mixture at
frequent intervals before packing into jars.

https://www.youtube.com/watch?v=DbJ1GGhNer8&ab_channel=NegosyoRecipes
Pineapple Jam/ Food Business Idea with Complete costing
3.Marmalade:
It is a clear jelly in which there are suspended slices of fruit, usually citrus peels.

Therusticelk.com harvesttotable.com

Fruits used in marmalade:

1.made from citrus fruits such as oranges, lemons
2. fruits like guavas, santol, papaya and pineapple.

Preparing the fruits:

Thespruceeats.com
1.Juice and peel are prepared separately and then later combined
2. Whole fruit including the peel is sliced thinly or chopped finely.

https://www.youtube.com/watch?v=uNAv_LUawZM&ab_channel=RiverfordOrganicFarmers
HOW TO MAKE MARMALADE

FIRST METHOD:
1.Band of citrus peeling about 1 inch wide is cut from the fruit around its greatest circumference.
The rest of the peeling is discarded.
2. Fruit pulp is sliced thinly, covered with water 2- 3 times its volume and boiled for about 1 hour
or until the fruit is tender. Water lost by evaporation during boiling must be replaced.
3. Hot pulp is then pressed in two thickness of cheesecloth and then filtered. The clarified juice
is then combined with the peel and sugar and cooked to the jellying point.

SECOND METHOD:
1.No attempt is made to prepare the juice and peel separately.
2. The whole fruit is either sliced thinly or dropped finely.
3. Fruit is boiled until tender before the sugar is added. To reduce part of the bitterness of the
citrus peeling, the outermost part of the peel maybe scrapped lightly with a sharp knife.
AMOUNT OF SUGAR TO ADD:
It contains equal parts of sugar and fruit.
1.Fruit rich in pectin and acid; more sugar
2. Fruit poor in acid and pectin; less sugar

FINISHING THE PRODUCT:

After preparing the fruit juice and peel, sugar is added and the mixture boiled to the jellying
point. Tests the end point of jelly. Poured while hot into sterile jars and sealed immediately.

4.Fruits Preserves:

Justinenicolebaluyot.blogspot.com
Fruits or combination of fruits cooked in syrup until these are clear, tender and transparent.
Water is drawn out of osmosis and diffusion and the syrup slowly impregnates the fruit so that a
saturated sucrose state results. Its acidity prevents sucrose crystallization in this saturated
state.

SELECTING THE FRUITS:

1.Must be of high quality, free from blemishes and of uniform size and color.
2. Mature fruits that needed the right degree of ripeness for full flavor and aroma.
3. Underripe fruit lack flavor and are high and low in sugar content.

AMOUNT OF SUGAR TO ADD:

Depends upon the texture and acidity of fruits.
a.soft or sour fruits: more sugar
b. hard or sweet fruits: less sugar
Sugar syrup draws a portion of the water from the fruits and toughens the tissues.
Introduce syrup gradually to prevent shrinking or shriveling of the product.

a.Juicey fruit with firm skin: cooled immediately in heavy syrup which thinned down rapidly by
the fruit juices that come out during cooking.
b.Soft juicy fruits: mixed first with sugar and allow to stand a few hours overnight until some of
the fruit juice begins to flow to form syrup with sugar.
c. Firm fruits: cooked in boiling water until slightly tender before adding the sugar or cooking in
syrup.

COOKING THE PRESERVE:

1.Prepare not more than 2 quarts of fruits at a time.
2. Cook over a slow fire and stir as little as possible.
3. To insure plumpness and or better flavor, the fruit is cooked for a short time for successive
days in syrups of progressively increasing sugar concentration.
4. Initial sugar concentration of 40% may be used. To make it tender and permeable to the
syrup then set aside to soak in syrup overnight.
5. The syrup is declined the following days and the sugar concentration is increased by 10%.
Syrup is boiled, fruit is added and the mixture and again set aside overnight.
6. Process is repeated until syrup of the desired consistency is obtained and the fruit is clear,
plump and thoroughly impregnated with the syrup.
Hard Fruit: cook until tender before adding the sugar.
Soft Fruit: may be cooked right away in heavy syrup

FINISHING THE PRESERVE:

1.Drain the fruit from the final syrup and pack into jars attractively.
2. Bring the syrup to a rolling boil and pour while hot filled jars within ½ inch of the top and seal
immediately.
3. Rolling the jars a few time must processed in boiling water to prevent mold growth and
fermentation.

https://www.youtube.com/watch?v=cWM0FxDihg4&ab_channel=FoodStorageandSurvival
18th Century Method for preserving fruit in sugar.

5.Fruit batters and paste:

Globalrecharge.guru

Prepared by boiling mashed fruit pulp with sugar to form a semi- solid mass which is moldable
enough to shape into pastille and has a homogenous consistency. Fruits which may be
unshapely but not spoiled may be used for this purpose.

PREPARATION OF THE FRUIT:

1.Fruit is cooked in small amount of water until soft and then pressed through a sieve to remove
skins and seeds and to make the texture soft and fine.
2. The pulp is then boiled with or without added sugar and or spice.

AMOUNT OF SUGAR TO ADD:

Depends on:
1.Acidity of the fruit
2. Taste preference of the family
3. Intended use of the fruit butter.

PROPORTION:
One part sugar: 2 parts pulp by weight.

FINISIHING THE BUTTER:

Mixture is boiled with constant stirring. Heat is reduced and the mixture thickens to
permit slow cooking of product.
https://www.youtube.com/watch?v=82dhCjpZzok&ab_channel=yanghaiying
https://www.youtube.com/watch?v=0rNWEncn8Ng&ab_channel=yanghaiying
6.Candied fruit:

Clubfoody.com
Prepared by concentrating the fruit with syrup by repeated boiling until the fruit is heavily is
impregnated with syrup. The process is followed by drying to prevent stickiness in the candied
fruit. A variety of this glazed fruit in which case the same candied fruit but this is dipped or
topped with confectioners glucose syrup to form a dry smooth and shiny surface. Called glazed.

Glazed: confectioners glucose syrup which for dry, smooth and shiny surface.

https://www.youtube.com/watch?v=M9jEXkwUS4g&ab_channel=CakesAndMore
%21BakingForBeginners
https://www.youtube.com/watch?v=Im7IMcoCDms&ab_channel=ScienceChannel

7.Conserve:
Fruits made by blending together two or more fruits. May occur in slices, shreds, or chunks
giving an uneven texture. Mixture is cooked with sugar until; thick enough though the
consistency should be soft and easy to spread.
 Category Characteristics
1.Jellies  Clear transparent and attractive color
 Forms are retained, do not flow when removed
from their containers.
 Natural flavor and aroma of fruits retained
 Texture is tender. Follows the shape of
container and is not sticky.
 Characterized fruit flavor with sub- acidic taste.

2. Jams  The color is bright, thick and smooth when

spread.
 Natural flavor and aroma of fruit is retained.

3. Marmalades  Has a jelly- like consistency and not syrupy

4. Preserves  Sparkling and glistening

 Natural flavor and aroma of fruit is retained.
 Plump, soft and tender.

Problems in Jelly Making

Condition Causes Prevention

Jelly is cloudy 1.fruit used is deep green.
2.fruit may have been cooked to
long before straining.
3. Juice may have been squeezed
from fruit.
4.Jelly is poured into jar too slowly.
5. A jelly mixture is allowed to stand
before it was poured into jars.
1.Fruit should be firm ripe.
2. Fruit should be cooked only
until it is tender.
3. Drip the jelly through a cotton
flannel bag to obtain clearest
jelly.
4. Next time, work more quickly.
5. Upon reaching jelly point,
pour the mixture into jars and
seal.

Jelly contains glass like 1.Using too much sugar.
particles. 2. The mixture may have been
cooked too little.
3. The mixture may have been
cooked too slowly or too long.
4. Undissolved sugar which stuck to
the pan was washed into the jelly as
it was poured.
5. If jelly is grape, the crystals may
be tartaric acid, the natural
1.Mix the sugar thoroughly in
juice until completely dissolved.
2. Cook a little longer.
3. Long, slow cooking results in
too much evaporation of the
fruit.
4. Ladle jelly into the jar instead
of pouring it or carefully wipe
side of the pan to remove sugar
crystals with a damp cloth

Condition
Jelly is low in fruit flavor
Jelly formed bubbles
Jelly weeps
Jelly is tough or stiff
substance in grapes from which before filling jars.
cream of tartar is made.
Causes Prevention
5. Allow juice to stand in
refrigerator for several days;
then strain it through two
thickness of damp cheesecloth
before preparing jelly. Use
canned juice if sediment is at
bottom.
1.Fruit used has little flavor. 1.Use full flavored fruits.
2. Jelly was stored too long. 2. Jelly shouldn’t be stored for a
3. Storage area was too warm. year.
3. Storage area should be cool,
dark and dry.
1.The airtight seal could have been 1.Make sure to check the seal
broken. before storing.
1.Due to the quality of acid and 1.Use fruits with appropriate
pectin in the fruit amount of acid and pectin
2. Storage conditions are not ideal.
1.Too much pectin in fruit 1.Use fruit which is riper. Do not
add as much pectin.
Problems in Jam Making

Condition Cause
1.slack jam 1.prolonged boiling
2. too much acid
3. lack of acid
4. presence of minerals and salts in fruits
5. too much sugar in relation to pectin.

2. Weeping 1.prolonged boiling

2. insufficient cooling after boiling.
3. use of discolored pulp
4. contamination with metals
5. biological causes and mechanical injury

3. Crystallization 1.prolonged boiling

2. too much acid
3. lack of acid
4. too much cream of tartar
5. too long standing in pan while cooking.

4. hard or shrunken fruits 1.boiling of fruit or peel in heavy syrup with insufficient
pre- cooking.

5. molds and yeast growth 1.contamination prior to sealing of jars and bottles
2. low soluble solid content of the product

.
Activity 1:

1.What are the differences and similarities between jelly and jam? ( 10 pts)

2. What are the role of sugar in sugar concentration? (5pts)

Self Reflect:
1.What is the hardest part in making your own sugar concentrate product? Why? Explain your
answer.
Activity 1: Sugar concentrate

I.Product: ___________________________________________

II. Objective:
a. To know the role of sugar preserving fruits.
b. To identify the different types of sugar preserves available in the market.

III. Ingredients:

IV. Materials:

V. Procedure:

VI. Related Literature:

VII. Observation:
a. Appearance:

b. Texture:

c. Palatability:

d. Aroma:

VIII. Conclusion:

IX. Recommendation:

X. References:

.
Reference:

Guzman, Matilde and De Leon Sonia (2008). Preservation of Filipino Foods

Manila, Philippines..