QUARTER 4

PPT#5
 JELLIES, JAMS,
MARMALADES
AND PRESERVES
LEARNING OBJECTIVES
At the end of this lesson, the students should be able to;
a. Identify the different types raw materials in making
Jellies, Jams, and Marmalades
b. Explain the different procedure in making Jellies, Jams
and Marmalades
c. Create and Produce 1 product with the use of
sugaring method.
LET’S
DEFINE
• Jelly is a soft, elastic, transparent food made from
fruit juice boiled with sugar.
• Jam is a food made by boiling fruit pulp with sugar
until thick.
• Marmalade is a clear, jelly-like mixture in which
shreds or thin slices of fruits or peel are suspended
• Preserves are whole small fruits or vegetables or
pieces of large fruits or vegetables cooked in thick
syrup until clear, plump and somewhat translucent.
 SELECTION OF FRUITS AND VEGETABLES FOR JELLIES, JAMS,
MARMALADES AND PRESERVES
In sorting and grading fruits and vegetables, the
following qualities must be considered:
1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substances
4. Degree of perfection in shapes
5. Uniformity of sizes
6. Freedom from blemishes
7. Desirable aroma, color, flavor and texture
8. Nutritive value
 PREPARATION OF FRUITS OR
VEGETABLES FOR JELLIES,JAMS,
MARMALADES AND PRESERVES
1. Fruit - for jelly making should have rich flavor. It should
contain sufficient pectin and acid. Jelly formation is possible
only with the proper pectin to sugar acid ratio.
2. 2. Pectin - A water soluble substance found in some slightly
under ripe fruits that cause jellies to set. Slightly under ripe
fruit is capable of forming a gel when sugar and acid are in
the right proportions. Some local fruits which have high
pectin content in medium ripeness are guava (1.92),
guyabano (1.77), santol (2.63), siniguelas (2.52), anonas
(2.10) and chico(look for pectin content of chico).
3. Acid. It makes the jelly firm and rigid in structure and is
essential for flavor and gel formation. Gel formation occurs
from 2.5 to 3.5 pH value. The ideal pH value for successful gel
formation is pH 3.2. Fruits differ in acidity. If the fruits used for
making jelly has lacked in acid, it could be improved by
adding commercial citric, tartaric acid, calamansi and lemon
juice.
4. Sugar. The formation of jelly, caused by pectin is agent by
sugar. Like acid, it controls the rigidity, strength of the jelly
while acting as preservative at the same time. The amount of
sugar needed to add will depend upon the acid and pectin
content of fruit juice. If the solution has more acid, less
sugar is required. High pectin content requires more sugar.
¾ cup of sugar is recommended for a cup of fruit juice.
Less than this would give lower jelly strength. Always
remember to mix the sugar to the juice before boiling. Refined
sugar is recommended to used for jelly making.
 STEPS IN PREPARING FRUITS/ VEGETABLES
FOR JELLY-MAKING
1. Thoroughly wash the fruit or vegetables in cold water.
2. Extract the juice from the fruit or slice into small pieces and place in a pan. Add
enough water to barely cover the fruit.
3. Boil the fruit slowly until soft. Do not overcook because pro-longed boiling reduces the
jellying strength of the pectin and gives a cloudy juice.
4. Transfer the cooked pulp and juice into damp jelly bag and allow the juice to
drain completely.

5. Test for pectin content.

6. Test for the fruit’s acidity
 STEPS IN PREPARING FRUITS/
VEGETABLES FOR JAM MAKING
1. Wash the fruits and vegetables
thoroughly in running water.
2. Pare the fruits, chop finely.
3. Test for pectin content.
4. Test for the fruit's acidity
 STEPS IN PREPARING
FRUITS/ VEGETABLE FOR
MARMALADE MAKING
1. Wash the fruits or vegetables thoroughly in running water.
2. Peel fruits and slice the pulp or peel thinly. Generally, the juice and the
slices are prepared separately. They are only mixed during the final boiling of
the fruit and juice with sugar.
3. Place the slices or peeling in a stainless steel kettle and add enough water to
barely cover.
4. Boil until soften.
5. To get the juice extract, transfer the cooked pulp into a jelly bag and allow
dripping.
6. Test for the pectin content.
7. Test for the acid content.
8. Combine peel and juice. Add the required amount of sugar needed .
 STEPS IN PREPARING
FRUITS/ VEGETABLESFOR
MAKING PRESERVES
1. Wash the fruits or vegetable thoroughly in
running water.
2. Pare and cut them into uniform sizes and
shapes or leave them whole if in small size.
3. Prepare syrup
 SAMPLE RECIPES IN MAKING JELLY
Santol Jelly
Ingredients: Santol fruits & Sugar
Procedure:
1. Prepare an equal amount of slightly under ripe and just ripe santol.
2. Wash 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 into jelly bag to squeeze out 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 get rid of undissolved sugar, scum or dirt.
10. Cook rapidly without stirring until jellying point is 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 & store
 SAMPLE RECIPE IN MAKING JAM
Mango Jam
Ingredients:
Mango pulp ¾ cup of sugar per cup of fruit pulp
1 tablespoon calamansi juice
2 tablespoons glucose (optional)
Procedure:
1. Wear all PPE required. Mise en place all the tools and materials needed for the
procedure and sanitize it as well.
2. Choose fully ripe mangoes. Wash very well. Slice and scoop out 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 calamansi 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
 SAMPLE RECIPE IN MAKING MARMALADES
Orange – Mango Marmalades
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 orange.
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 to 1 cup of sugar.
7. Stir until sugar is completely dissolved.
8. Boil mixture rapidly while constantly stirring until thick.
9. Pour while still hot into sterilized jars.
10. Seal immediately, label and store
 SAMPLE RECIPE IN MAKING PRESERVES
Banana Preserve
Ingredients:
Banana, saba Sugar
WaterCitric acid

Procedures
1. Use ripe saba variety bananas. Boil in enough water. 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.
 ACTIVITY
Directions: Ariana is planning to make fruit preserves. Let us help her choose
good characteristics of fruits that she will use. COPY on your 1 whole sheet of
paper and CIRCLE the word or phrase that describes a good quality raw material.
 QUIZ
True or False. Write TRUE is the statement is correct otherwise
write FALSE. Write your answer before each number.
____________1. Fruits for jelly making should have rich flavor. It
should contain sufficient pectin and acid.
____________2. Slightly under ripe fruit is capable of forming a gel
when sugar and acid are in the right proportions.
____________3. The ideal pH value for successful gel formation is
pH 3.2. Fruits differ in acidity.
____________4. The formation of jelly, caused by pectin is agent by
salt.
____________5. Acid makes the jelly firm and rigid in structure and
is essential for flavor and gel formation
 QUI
Z
Enumeration. Give the steps in preparing
fruits/ vegetables for jam making (5pts).
a.
b.
c.
d.
 ASSIGNMENT
Make a video about making Jams.
All steps must be presented.
Students’ face must be
recognized while taking the video.