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Apple Jam Preparation Flow Chart

This document outlines the procedure for making apple jam through sugar preservation. The objectives are to understand the principles and role of sugar in fruit jam making as well as develop skills in the process. The procedure involves washing, blending, and cooking apples and sugar until the right consistency is reached before filling into sterilized jars.

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Alvin Abunales
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58 views4 pages

Apple Jam Preparation Flow Chart

This document outlines the procedure for making apple jam through sugar preservation. The objectives are to understand the principles and role of sugar in fruit jam making as well as develop skills in the process. The procedure involves washing, blending, and cooking apples and sugar until the right consistency is reached before filling into sterilized jars.

Uploaded by

Alvin Abunales
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name: Year and Section: BSAB III

Date Performed: November 26, 2022 Date Submitted: December 12, 2022

Laboratory Exercise No. 4


Sugar Preservation of Fruits

Introduction:

Objective(s):
At the end of the experiment, the students are expected to:
1. understand the principle behind sugar preservation;
2. understand the role of sugar in fruit jam making;
3. develop the skills in fruit jam making; and
4. appreciate the art of processing sugar preserved products.

Materials:

1 Kilo Apple Sterile glass jars with cap


Water Blender

1/2 Kilo White sugar Knife and Peeler


Lemon juice 1 Tablespoon Measuring spoon weighing scale
wooden ladle carajay
Mixing bowl

Procedure:

1. Prepare and sterilize the jars and cap a day ahead.


2. Wash the fruit with clean water.
3. Collect the pulp and blend them with water using an electric blender or osterizer.
4. Place the blended pulp in a clean container.
5. In a mixing bowl, mix the fruit pulp and sugar.
6. Transfer the pulp mixture to the carajay and cook under slow fire and stir occasionally to avoid
scorching.
7. Cook for 15-20 minutes or until right consistency is attained.
8. Add acidulant (lemon juice) into the mixture when cooking is almost done.
9. Test for doneness using cold water test.
10. After cooking, hot fill the mixture into sterilized jars and then seal the jars. You may process the
packed jars (half close) in a water bath.

11. Completely seal and allow to cool at room temperature

Worksheet:

Fresh fruit weight ___________________


Fruit pulp weight ___________________

Weight of sugar ___________________


Weight of final product ___________________
% Recovery ___________________

Table 1. Sensory evaluation of fruit jam.

Sensory Attribute Description

Color Brown

Flavor Apple

Texture Smooth

Mouthfeel Sweet and Delicious

General Acceptability (9 point 8 - like very much


Hedonic Scale)

Table 2. Production cost of fruit jam.


ITEMS Unit Price (Php) QUANTITY Cost (Php)

Apple 20 6 piece 120

Sugar 26 3/4 Kl. 78

Water 12 1 bottle 12

Lemon juice 10 10 piece 10

Packaging 50 3 Glass Jar 150

Electricity/Gas 50 2 bottles 100

Utilities:

Carajay 250 1pc 250

Blender 500 1pc 500

Knife 100 1pc 100

Peeler 50 1pc 50

Mixing bowl 250 1pc 250

Wooden ladle 150 1pc 150

Weighing scale 300 1pc 300

Labor Cost 30 1 hour 30

Total Production Cost 2,100


(Php)

Yield (g) 3 Jar

Price per 200 grams 150


(Php/200 g)

Question:

1. Why is too much stirring in fruit jam processing not recommended?

2. Why is hot filling recommended from sugar preserved fruits?


-

Reference:

https://www.sugarnutritionresource.org › ...

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