Sugar Concentrated Products

1. Food Processing 10
LAS 2-QUARTER 4

2. PREPARE
THE RAW MATERIALS
FOR JELLIES, JAM,
MARMALADES, AND
PRESERVES

3. WHAT IS THIS LESSON ABOUT?
Lesson 2 focuses on how to sort and
grade fruits/vegetables and the preparation
of raw materials for jellies, jams, marmalades
and preserves.

4. WHAT WILL YOU LEARN?
At the end of this lesson you should be able to:
1. sort and grade the raw materials for jellies, jams, marmalades
and preserves;
2. differentiate jelly, jam, marmalades and preserves;
3. prepare the raw materials for jellies, jams, marmalades and
preserves following the procedure correctly; and
4. appreciate the value of sorting and grading of fruits and
vegetables for jams, jellies, marmalades and preserves.

5. WORDS TO STUDY
1. Jelly Bag - used to strain juice from softened fruits and pulp
2. Pare - to cut or shave off outside or the ends of something
3. Pectin -water soluble substance obtained from fruits causing
jellies to set
4. Plump -to moisten in liquid until full or round
5. Pulp -flesh of fruits/ vegetables
6. Syrup -mixture of sugar and water

6. LET US STUDY:
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

7. A mixture of slightly underripe and ripe fruits is best for jelly-making. They
are high in acid and pectin content. If overripe fruits are used, the pectin changes
into pectic acid. Pectic acid will not form into jelly. Too green fruits, on the other
hand, will not have enough flavor.
INGREDIENTS IN JELLY MAKING
1. Fruit. Fruits for jelly making should have full flavor. It should contain sufficient
pectin and acid. Jelly formation is possible only with the proper pectin to
sugar acid ratio.
2. Pectin. A water soluble substance found in some slightly underripe fruits that
cause jellies to set. Slightly underripe fruit is capable of forming a gel when
sugar and acid are in the right proportions. Some local fruits which have high
pectin content are guava, guyabano, santol, siniguelas, breadfruits, anonas and
chico.

8. 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 and if
the fruits used for jelly making lacks acid jellying maybe improved by adding
commercial citric or tartaric acid or calamansi or lemon juice.
4. Sugar. The precipitating agent of pectin causing it to form the network of the
jelly. Like acid, it controls the rigidity, strength of the jelly while acting as
preservative at the same time. Amount of sugar added depends upon the
acid and pectin content of the juice. More acid in a solution, less sugar is
required. High pectin content requires more sugar. Adding ¾ cup of sugar
is recommended. Less than this would give lower jelly strength. Always
remember to add sugar to the juice before boiling.
.

11. PREPARATION OF FRUITS OR VEGETABLES FOR JELLIES, JAMS,
MARMALADES AND PRESERVES
Preparing fruits and vegetables for jelly making
Jelly is a food that is soft, elastic, transparent, made from fruit juice, boiled with
sugar.
In preparing the fruits or vegetables for jelly-making the following steps are followed:
1. Wash the fruit or vegetables thoroughly in cold water.
2. Slice to 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 prolonged 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

12. Preparing fruits and vegetables for jam making
Jam is a food made by boiling fruit pulp with sugar until thick.
Steps to be followed in preparing fruits and vegetables for jam making:
1. Wash the fruits and vegetables very well
2. Pare the fruits, cut into small pieces and chop finely
3. Test for pectin content
4. Test for the fruit's acidity

13. Preparing fruits and vegetables for marmalade making
Marmalade is a clear, jelly-like mixture in which shreds or thin slices of
fruits or peel are suspended.
The general directions for making jelly is also applied in the preparation
of marmalade except that slices of pulp and peelings are included.
To prepare the fruits or vegetables for marmalade making, the following
steps are followed:
1. Wash the fruits or vegetables well
2. Pare fruits and slice the pulps and peel thinly. Generally, the juice and
the sliced fruits are prepared separately. They are mixed only during
the final boiling of the fruit and juice with sugar.
3. Place the sliced pulp or peel in a stainless steel kettle and add enough
water to barely cover the fruits.

14. 4. Boil until soft.
5. Extract the juice. Transfer the cooked pulp and juice into a jelly bag and
allow the juice to drip.
6. Test for the pectin content.
7. Test for the acid content.
8. Combine peel and juice. Add the required amount of sugar needed.
Preparing fruits or vegetables for making preserves
Preserves are whole small fruits or vegetables or pieces of large fruits or
vegetables cooked in thick syrup until clear, plump and somewhat translucent.
The following are the steps in preparing fruits/vegetables for making
preserves:
1. Wash the fruits or vegetable well.
2. Pare and cut them into uniform sizes and shapes or leave them whole if
they are small.
3. Prepare syrup.

15. LET US REMEMBER:
Making jams, jellies, marmalades and preserves needs
intelligent selection and preparation of fruits and vegetables to
be used in order to avoid failures.