Jam Making

Jam Making

FAMILY AND CONSUMER SCIENCE

FOOD AND NUTRITION

Poll

Do you eat jam?

• Yes

• No

Open Ended

What fruit-based jams have you tried?

Objectives

At the end of the lesson, students will be able to:

List at least 4 ingredients in jam making accurately.

Describe at least 2 different types of fruit preserves.

Create a list of at least 4 guidelines for making jams and jellies.

Describe the function of jam making.

Select 3 suitable fruits for jam making.

Examine and test jam for correct setting.

Jam Making

Jam is prepared by boiling fruit with a sugar solution until it
forms a “gel” which sets on cooling.

In order for a gel to form, the jam should contain:
◦Pectin
◦Acid
◦Sugar

Multiple Choice

Pectin is mostly found in ?

• citric fruits

• plants

• cereal grains

Multiple Choice

What two conditions does pectin require in order to form a gel?

• High sugar content and high acid

• High sugar content and low acid

• Low sugar content and high acid

• Low sugar content and low acid

Acid

Needed to extract the

pectin from the fruit during

stewing.

Acid also improves the

color and flavor of the jam.

Acid prevents the sugar

from forming crystal during

storage in jam.

Sugar

Sugar is added as a
preservative and to
form the gel.
Too much will cause
crystallization.
Too little will prevent
proper setting.

Choice of Fruit

The fruit used for
jam making should
be:
◦Slightly under-
ripe.
◦Free from
blemishes and
mold growth.

Choice of Fruit

Fruits rich in Pectin

Cooking apples

Gooseberries

Bitter oranges

Lemons

Blackcurrants

Redcurrants

Choice of Fruit

Fruits with good Pectin

content

Blackberries

Plums

Apricots

Raspberries

Choice of Fruit

Fruits with poor Pectin

content

Strawberries

Cherries

Pears

Equipment Needed for

Jam Making

Pan
Wooden spoon
Measuring jug
Jars
Jam jar covers

Qualities of a Good Jam

Well-made jam should have the
following qualities:
◦Good flavor
◦Bright color
◦Clear appearance
◦Evenly distributed fruit
◦Firm but easy-to-spread texture.

Storing Jam

Jam should be stored in a cool, dry,
dark place.
Screw-on lids can be used as an extra
seal.
If the jam is stored in warm, moist
conditions, the growth of mold will be
encouraged.

Faults in Jam Making

Jam has crystallized

• Insufficient boiling of

jam

• Overcooking of jam

• Too much sugar used

• Insufficient acid in the

mixture

Jam has mold growing

• Incorrect storage

• Poor quality or over-

ripe fruit was used

• Insufficient sugar used

• Incorrect filling of jar

and sealing

Jam has not set

• Insufficient pectin or

acid

• Jam needs re-boiling

Faults in Jam Making

FRUIT IS TOUGH

Insufficient stewing

Sugar added to soon

JAM HAS FERMENTED

Insufficient boiling of jam

Insufficient sugar used

Poor quality fruit used

Class Assignment

​Answer the following questions based on the YouTube video.

1.      What are the 3 ingredients needed for the jam?

2.      Rather than using lemon juice, what can be used as a substitute?

3.      State two (2) things that can help you determine when the jam is done.

4.      What does the disappearance of foam in the jam indicate?

5.      Describe two (2) features jam should have once it is cooked.

6.      Explain how to properly store jam once it has been prepared.