Preparing raw materials, module 2

Learning Experiences

Learning Outcome #4: Boil fruits and vegetables for jelly and marmalade to obtain
the juice extract.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet #4-1  Information Sheet #4-1”
“Processing of Jellies, Marmalades Processing of Jellies,
and Jam” Marmalades and Jam”

2. Perform:  Job Sheet # 4-1: Boiling Fruits
Job Sheet # 4-1: Boiling Fruits for: for:
a. Guava Jelly a. Guava Jelly
b. Santol Jelly b. Santol Jelly
c. Orange Marmalade c. Orange Marmalade
d. Mango Jam d. Mango Jam
e. Pineapple Jam e. Pineapple Jam
f. Tamarind Jam f. Tamarind Jam

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June 2005 December 2005

INFORMATION SHEET#4-1

PROCESSING OF JELLIES, MARMALADES AND JAMS

A. JELLIES

The product is transparent, bright, (clear with the bottom of the container seen
clearly) with characteristic fruit color/flavor with a mild acidic taste. Its shape follow the
contour of the container, can easily be slipped out of the container and is not sticky. The
texture is smooth, thick, quivery but not runny. Its final TSS is 65% soluble solids.

Extraction of Juice

A. Boiling – Many fruits require boiling with an equal amount of water to
obtain the maximum juice and pectin. Boiling softens the fruit
tissue and converts pectose to pectin. However, some juicy fruits
like berries do not require the addition of water but need only to
be crushed and heated to boiling point for extraction and should
not be boiled long enough to render the fruit mushy.

B. Draining – the juice should not be pressed from the fruit but should only
be drained thru a cheesecloth jelly bag to obtain a clear juice.
Some fruits can be satisfactorily cleared by allowing it to settle
overnight before final filtration.

B. Marmalades

Marmalade is clear jelly which contains evenly suspended slices of fruits or peel,
generally, citrus peels. There are two types of marmalades; the English and Scottish
marmalade made from the bitter oranges from Spain and the American sweet
marmalade made from cull oranges from California and Florida.

The general directions for jelly making apply to the preparation of marmalade
except that slices or pulp and peelings are included. In the case where citrus
peelings are added, it is necessary to partially remove the bitterness of the peel.This
is done by slicing the peelings thinly, boiling in plenty of water, soaking and
repeating the process until the bitterness is removed partially.

For the preparation of English marmalade, the whole fruit is used, and the juice
and peel are not prepared separately. The fruit is very finely shredded or sliced very
thinly and boiled until tender.

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June 2005 December 2005

C. Jams

Jams are made from crushed fruit cooked with sugar to a moderately thick
consistency of not less than 45 parts by weight of sugar concentrated to not less
than 65 percent soluble solids.

It is prepared by boiling the whole or pieces of fruit with sugar until thick without
necessarily retaining the shape of the fruit. Various combinations of different fruits
can be used to produce exciting blends of flavor and acidity.

Fruits for jam making should be full maturity to possess rich flavors and texture.
Berries must be sorted, washed and stems removed. Some fruits require peeling,
others do not. Firm fruits require a little boiling to facilitate pulping. Some may be
passed thru a course grinder or chopped finely to produce a coarse fruit pulp.

Good jams have soft, thick, smooth and even consistency. A bright color,
darkened but not faded nor charred, may or may not retain the characteristic fruit
shapes or bits; a good fruit flavor pleasingly acidic and without any astringent or
burnt taste, and a semi-jellied structure that is easy to spread but without any free
liquid.

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June 2005 December 2005

Job Sheet # 4-1

Job Title : Boiling Fruits and Vegetables for Sugar Concentration

Purpose : To boil different fruits and vegetables for jelly, jam and

marmalade preparation.

Conditions or

Situations for the Job : Fruits and vegetables should be fresh, mature and well-ripened

to achieve the characteristics flavor and color of the finished

product.

Equipment, Tools and

Materials : Fresh fruits and vegetables, water, knife, peeler, chopping

board, food containers, stove, pan and tray.

Precautions : Do not overcook fruits and vegetables because long boiling
reduces the jellying strength of the pectin and gives a cloudy
juice which is difficult to filter.

PROCEDURE : Follow the given procedure

A. Boiling Fruits for Guava Jelly:

1. Select equal mixtures of green and ripe guavas.
2. Wash and cut into halves or quarters.
3. For every kilo of guavas, add 2 liters of water.
4. Boil in a stainless steel casserole for 30 minutes.
5. Strain through a cheesecloth bag.
6. Crush the pulp and boil again, using 1-½ liters of water.
7. Strain and combine the two (2) extracts.
8. Measure.
9. Set aside for the next processing procedure.

B. Boiling Fruits for Santol Jelly :

1. Prepare an equal amount of slightly under ripe and just ripe santol.
2. Wash very well and boil blanch for about five minutes.
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. Allow to settle.
7. Set aside for the next processing procedure.

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June 2005 December 2005

C. Boiling Fruits for Mango Jam

1. Wash ripe, sound mangoes.
2. Scoop out the pulp.
3. To every kilo of the pulp, add ¼ kilo sugar.
4. Cook until thick enough to spread.
5. Set aside for the next processing procedure.

D. Boiling Fruits for Pineapple Jam

1. Use regular sized ripe pineapples.
2. Peel the fruit and remove the eyes.
3. Wash very well and cut into small pieces and chop finely.
4. To every cup of chopped or grated pulp, add one cup of sugar.
5. Boil until thick.
6.Set aside for the next processing procedure.

D. Boiling Fruits for Tamarind Jam

1. Use ripe tamarind.
2. Peel and soak overnight in plenty of ware.
3. Drain and press out pulp through a cheese cloth or coarse cloth.
4. Discard the seeds and measure pulp in pan.
5. Add the right amount of sugar.
6. Boil, stir constantly until thick.
7. Set aside for the next processing procedure.

E. Boiling Fruits for Mango-Orange Marmalade

1. Wash, peel and scoop out of mango with spoon.
2. Chop finely using a stainless steel knife.
3. Shred the orange rind.
4. Combine chopped mango, orange pulp and peel in a stainless steel kettle.
5. For every cup of the combined mixture, add ¾ to one (1) cup of sugar.
6. Stir until sugar is completely dissolved.
7. Boil mixture rapidly while constantly stirring until thick.
8. Set aside for the next processing procedure.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 54

June 2005 December 2005

QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Raw Materials

LEARNING OUTCOME #5 : Mix sugar to finely chopped fruits and vegetables for
jam making.

ASSESSMENT CRITERIA:

1. Proper measurement of chopped fruits and vegetables are performed.
2. Proper measurement of sugar is followed.
3. Appropriate tools and equipment are selected and used.
4. Proper mixing is followed to prevent discoloration.

RESOURCES:

Raw Materials
 Fresh finely chopped fruits and vegetables
 Sugar
 Enamel kettle/vat
 Stove/burner

REFERENCES:

1. Philippine Handbook on Canned Low Acid Foods. 1982. Gonzales,
Olympia N., et.al. A project of NSDB-NIST and No. 7801. National Institute
of Science and Technology Authority.

2. Preservation of Fruits and Vegetables. 4th ed.1999. Bureau of Plant
Industry. Manila.

3. Preservation of Philippine Foods, A Manual of Principles and Procedures.
1998. De Leon, S.Y. and Guzman M.P.

4. Food Canning Technology. 1997. Larousse, Jean and Brown, Bruce E.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 55

June 2005 December 2005

Learning Experiences

Learning Outcome #5: Mix sugar to finely chopped fruits and vegetables for jam.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Information Sheet #5-1: “ Jam”
1. Read Information Sheet #5-1:
“ Jam”

2. Read Information Sheet #5-2 Information Sheet #5-2
Addition of Sugar for: Addition of Sugar for:
 Jelly
 Jam  Jelly
 Marmalades  Jam
 Preserves  Marmalades
 Candied Fruits and Glazed  Preserves
Fruits  Candied Fruits and Glazed Fruits

3. Demonstration: Job Sheet # 5-1:: Mixing Sugar to Finely
Job Sheet # 5-1: Mixing Sugar to Chopped Fruits for Jam:
Finely Chopped Fruits for Jam:

 Mango Jam  Mango Jam
 Pineapple Jam  Pineapple Jam
 Tamarind Jam  Tamarind Jam

4. Perform Self Check #5-1  Self Check#5-1

5. Check your answers using the  Answer Key#5-1
Answer Key # 5-1

6. Go back to items in the self-check
section that you failed to answer.
You can go back and study more
the information sheets.

7. Do the self-check again.

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June 2005 December 2005

INFORMATION SHEET #5-1
JAM

Product Description

Jams are made from crushed fruit cooked with sugar to a moderately thick
consistency of not less than 45 parts by weight of sugar concentrated to not less than
65 percent soluble solids.

It is prepared by boiling the whole or pieces of fruit with sugar until thick without
necessarily retaining the shape of the fruit. Various combinations of different fruits can
be used to produce exciting blends of flavor and acidity.

Good jams have soft, thick, smooth and even consistency. A bright color,
darkened but not faded nor charred, may or may not retain the characteristic fruit
shapes or bits; a good fruit flavor pleasingly acidic and without any astringent or burnt
taste, and a semi-jellied structure that is easy to spread but without any free liquid.

Fruit for Jam Making

Fruits should be fresh, mature and well-ripened in order to achieve the
characteristic flavor and color of the finished jam. Preference is also placed on fruits rich
in pectin and acid. Some fruits require peeling while others do not. Firm fruits require a
little boiling to facilitate pulping. Some may be passed through a coarse grinder or
chopped fine to produce a coarse fruit pulp.

Amount of Sugar to Add

The proportion of sugar to fruit varies with the variety of fruit and, the degree of
ripeness and acidity. An equal amount of sugar and fruit is the general proportion used,
although the amount of sugar may range from ¾ to ¼ cup per cup of fruit. In general,
too much sugar must be avoided as it will make the product too sweet and mask the
delicate flavor of the fruit. When a neutral-flavored fruit like papaya is used, it is
advisable to add a small amount of acid to bring out the flavor of the fruit and prevent
crystallization of sugar.

Pectin-Acid-Sugar Relationship

With increasing pectin concentration, gel strength increases up to a certain point
where more addition of pectin has too little or no effect at all. No gel formation results
with too little pectin. Rigidity or jam structure is influenced by acidity and sugar
concentration. Acid toughens the fibers of the jam network although very high acidity
leads to hydrolysis of pectin resulting in syneresis or destruction of jam structure with no
gel formation. Less sugar is needed with increasing acid concentration, when more
sugar is added, the less acid the solution. Increasing the pectin and the acid increases

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 57

June 2005 December 2005

the stiffness or strength of the gel, while increasing the sugar decreases the jam
strength.(Lagus, Cruel, Claudio 1977)

General Process/Quality Control Points for Jam Making

Process Quality Control Points

Grading Maturity (firm and ripe) and condition
of fruit (defects, mechanical and
Washing biological damage
Cutting/Softening
Remove adhering dirt, pesticide, and
Boiling spray residue, soil. Etc

Packing Fruits with seeds maybe left as
Processing whole or deseeded

Fruit tissue must be softened to convert
pectose to pectin

Rapid boiling of small batch of
production to prevent discoloration and
retain the color

End point: 219 to 221 °F, soluble solids -
65°Bx

Fill into sterilized bottles while hot

Leave headspace approximately ¼” (0.6
cm)

Proper time and temperature of boiling
in a water bath should be observed

BUTTERS AND CONSERVES

Butter and conserves are similar to jams but with lesser sweetness. They usually
have 43° Bx soluble solids. Butter differs with jams with presence of spices and
conserves with the presence of nuts and/or raisins. The above products are used as
toppings, spreads and cake fillings. Process, quality control measures, and technical
problems are similar with that of jams.

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INFORMATION SHEET#5-2

ADDITION OF SUGAR

A. JELLIES

Sugar is the precipitating agent of the pectin, causing it to form the network of the
jelly. Like acid, it controls the rigidity or strength of the jelly. It also adds flavor to the
product while acting as a preservative at the same time.

The amount of sugar to be added depends upon the acid and pectin content of
the juice. The more acid there is in the solution, the less sugar required. The higher the
pectin content, the more sugar added. Always remember to add sugar to the juice
before boiling.

Sugar is added to the clear juice in the following proportions:

1. If juice is rich in pectin, add 1 cup full of sugar per cup of juice.
2. If moderately rich, add ¾ cup of sugar per cup of juice.
3. If juice is poor, add ½ cup sugar per cup of juice.

B. JAM

The proportion of sugar to fruit varies with the variety of fruit and, the degree of
ripeness and acidity. An equal amount of sugar and fruit is the general proportion used,
although the amount of sugar may range from ¾ - ¼ cup per cup of juice. In general,
too much sugar must be avoided as it will make the product too sweet and mask the
delicate flavor of the fruit. When a neutral flavored fruit like papaya is used, it is
advisable to add a small amount of acid to bring out the flavor of the fruit and prevent
crystallization of sugar.

Add the sugar when the skin of the fruits are completely softened, otherwise, the
fruits become hard if sugar is added early.

C. MARMALADES

An equal weight of sugar is normally added to the juice ( juice and fruit ). These
are boiled to the jellying point, usually 100°C.

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June 2005 December 2005

D. FRUIT PRESERVES

Fruits are cut or whole, cooked in syrup and processed. Procedure varies for
each type and is processed according to its size and texture.

- large cut cooked in syrup
- Firm, cooked in water, medium syrup.
- Sour directly in heavy syrup
- Soft, cooked in diluted syrup at the start, then gradually increasing sugar

concentration. Cooking impregnates the fruit pieces with sugar. Ratio of fruits
to sugar is close to 45% fruit and 55% sugar.

E. CANDIED FRUITS AND GLAZED FRUITS

Candied fruits are prepared by gradually concentrating fruits in syrup and
repeated boiling until the fruits are heavily impregnated with syrup.

For glazed fruits, syrup treated fruits are dipped in hot water then in ½% pectin
solution or confectioner’s glucose syrup ( 1 part sugar, 1 part corn syrup and 2 parts
water ) before drying for 2 hours at 50°C to give the product a shiny coat.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 60

June 2005 December 2005

JOB SHEET #5-1

Job Title : Mixing Sugar to Finely Chopped Fruits for Jam

Purpose : To determine the proportion of sugar for jam preparation.

Equipment, Tools and

Materials : Fruits, sugar, acid, mixing bowl, ladle, cooking pan, stove,

weighing scale and measuring cup.

Precautions : Too much sugar must be avoided as it will make the product
too sweet and mask the delicate flavor of the fruit.

PROCEDURE : Follow the procedure in preparing a jam. (You can also use
the previously boiled fruits or the prepared pulp add the
necessary amount of sugar).

A. Mango Jam

1. Wash ripe, sound mangoes.
2. Scoop out the pulp.
3. To every kilo of the pulp, add ¼ kilo sugar.
4. Cook until thick enough to spread.

B. Pineapple Jam

1. Use regular sized ripe pineapples.
2. Peel the fruit and remove the eyes.
3. Wash very well and cut into small pieces and chop finely.
4. To every cup of chopped or grated pulp, add one cup of sugar.
5. Boil until thick.

C. Tamarind Jam

1. Use ripe tamarind.
2. Peel and soak overnight in plenty of ware.
3. Drain and press out pulp through a cheese cloth or coarse cloth.
4. Discard the seeds and measure pulp in pan.
5. Add the right amount of sugar.
6. Boil, stir constantly until thick.

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June 2005 December 2005

SELF CHECK# 5-1

Fill in the blank:

1.________ is the precipitating agent of the pectin, causing it to form the network of the
jelly. Like acid, it controls the rigidity or strength of the jelly. It also adds flavor to the
product while acting as a preservative at the same time.

2.The proportion of sugar to fruit varies with the _______ and __________________.

3.________ are made from crushed fruit cooked with sugar to a moderately thick
consistency of not less than 45 parts by weight of sugar concentrated to not less than
65 percent soluble solids.

4.When a neutral-flavored fruit like papaya is used, it is advisable to add a small amount
of ________ to bring out the flavor of the fruit and prevent crystallization of sugar.

5. Rigidity or jam structure is influenced by _______ and _______ concentration.

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June 2005 December 2005

Answer Key # 5-1

1. _Sugar___ is the precipitating agent of the pectin, causing it to form the network of
the jelly. Like acid, it controls the rigidity or strength of the jelly. It also adds flavor to the
product while acting as a preservative at the same time.

2.The proportion of sugar to fruit varies with the _acid___ and __pectin____.

3.__Jams____ are made from crushed fruit cooked with sugar to a moderately thick
consistency of not less than 45 parts by weight of sugar concentrated to not less than
65 percent soluble solids.

4.When a neutral-flavored fruit like papaya is used, it is advisable to add a small amount
of ___acid___ to bring out the flavor of the fruit and prevent crystallization of sugar.

5. Rigidity or jam structure is influenced by _acidity_____ and __sugar_____
concentration.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 63

June 2005 December 2005

QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Raw Materials

LEARNING OUTCOME #6 : Cook in syrup for fruits and vegetables to be
preserved as specified

ASSESSMENT CRITERIA:

1. Proper cooking time and procedure is observed.

RESOURCES:

 Prepared fresh fruits and vegetables
 Sugar refined
 Enamel kettle/vat
 Stove/burner
 Chemical additives and preservation.

REFERENCES:

1. Current Good Manufacturing Practices for the Food Industry/ Establishment.
2003. Philippine Trade and Training Center, Philippines.

2. Philippine Handbook on Canned Low Acid Foods. 1982. Gonzales, Olympia N.,
et.al. A project of NSDB-NIST and No. 7801. National Institute of Science and
Technology Authority.

3. Preservation of Philippine Foods, A Manual of Principles and Procedures. 1998.
De Leon, S.Y. and Guzman M.P.

4. Food Canning Technology. 1997. Larousse, Jean and Brown, Bruce E.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 64

June 2005 December 2005

Learning Experiences

Learning Outcome #6: Cook in syrup for fruits and vegetables to be preserved as
specified.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet #6-1:  Information Sheet #6-1:
“ Preserves and Candied Fruits “Preserves and Candied Fruits
and Glazed Fruits” and Glazed Fruits ”

2. Perform:  Job Sheet # 6-1: Prepaing Fruit
Job Sheet # 6-1: Preparing Fruit Preserves:
Preserves:
a. Guyabano Preserve
a. Guyabano Preserve b. Kaong Preserve
b. Kaong Preserve c. Macapuno Preserve
c. Macapuno Preserve d. Guava Preserve
d. Guava Preserve e. Watermelon Rind Preserve
e. Watermelon Rind Preserve

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June 2005 December 2005

INFORMATION SHEET #6-1

FRUIT PRESERVES

Product Description

Preserves retain the original shape of the fruit, well plumped, not shriveled or too
tough; fruit skin is translucent, not dark or dull in color. The syrup must be thick and not
watery. The texture is tender, not leathery nor mushy. The product retains its
characteristic fruit flavor, pleasingly sweet, not bitter, astringent or sour. Its final
concentration is 50 – 60˚ Brix and its cooking end point is 104˚C.

Fruit preserves are used as toppings for ice creams, cakes, bakery products or
as desserts.

Fruits are cut or whole, cooked in syrup and processed. Procedure varies for each
type and is processed according to its size and texture:

- Large, cut cooked in syrup
- Firm, cooked in water, medium syrup
- Sour directly in heavy syrup
- Soft, cooked in diluted syrup at the start, then gradually increasing sugar

concentration. Cooking impregnates the fruit pieces with sugar. Ratio of fruits to
sugar is close to 45% fruit and 55% sugar.

Ways of preparing Preserves

a. Open Kettle. This require one-step process, fruits are cooked in syrup
(at first cooking to soften the fruit, then rapidly until the fruit is translucent),
and directly packed in bottles

e.g. Macapuno, kamias, mango, pineapple, strawberry

b. Slow Open Kettle. The fruit is boiled in a sugar solution, set aside
overnight, then the sugar concentration is increased by 10% and the
mixture boiled to render the fruit tender but not soft. The process is
repeated until the product is of the desired consistency.

e.g. Kaong, jackfruit, watermelon, santol, rimas, banana,
calamansi, condol

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June 2005 December 2005

General Process/Quality Control Points for Fruit Preserves

Process Quality Control Points

Grading Maturity (firm and ripe) and
Washing condition of fruit
Peeling/Slicing
Syruping & Cooking Remove adhering dirt, soil etc

Packing/Exhausting Uniformity of cuts. The same-sized
Sealing & Cooling pieces will require the same cooking
time and the finished preserve will be
more evenly cooked.

Correct proportion of sugar and water,
syrup and fruit. The amount of sugar
that may be added depending on the
type of fruit.

Fruits fully covered with syrup. Exposed
pieces will dry on the surface and shrink
before enough syrup has entered the
pieces to plump them.

Cooked rapidly to insure sparkling and
bright preserve

Add acid

Final cooking temperature 104˚C

Final TSS, 50 – 60 Bx

Filling temperature, 82 - 86˚C

Check integrity of seal

Immediate lowering of product
temperature (for canned product -
immersed in a running water bath; for
bottled product - air-cool using fans to
speed up cooling).

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June 2005 December 2005

Washing/Drying Completely clean side spills for better
product presentation
Labeling & Storing
FRUIT PRESERVES: Cool, dark, dry place for storage

PROBLEMS DIAGNOSIS REMEDY
Shriveled product.
1. Syrup at outset is too 1. Begin fruit in syrup thin
Not a characteristics heavy for the fruit enough so this will
fruit flavor. used. gradually replace the
liquid drawn from the
Tough product. fruit-thus they retain
original size and
shape.

1. Overcooked or 1. Should be stirred
scorched.
frequently when

mixture begins to

2. Inferior fruit used. thicken to prevent

sticking. Cook only to

jellying point.

2. Select only sound,
good flavored fruit.

1. Starting fruit in a syrup 1. Cook each fruit at first
too heavy
according to

directions, then by

evaporation,

gradually increase

the concentration of

the syrup as it

diffuses into the fruit.

2. Not plumping fruit 2. Fruit should plump at
properly least 24 hours
covered in syrup
before being canned.

3. Overcooking 3. Cook according to
directions.

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June 2005 December 2005

Sticky, gummy product. 1. Overcooking 1. Follow accepted
directions for each
product. (Cook only
until syrup is quite
thick and syrup is
translucent.)

Darker than in normal 1. Cooking too large 1. It is usually best to
color quantities at a time. cook not more than 2-
4 pounds of prepared
Loss of color fruit at a time.

2. Cooked too slowly. 2. A better color is
3. Overcooked. usually produced if
(lie product is cooked
rapidly.

3. Cook only until syrup
is quite thick and the
fruit is fairly
translucent.

1. Improper storage. 1. Store in a dark, dry,
cool place.

Mold or fermentation. 1. Improper sealing. 1. Jars should be sealed
airtight.
2. Failure to process
finished product. 2. Processing preserved
product in boiling
3. Improper storage. water bath (212ºF) is
an added protection
against mold or
fermentation.

3. Store in a dark, dry,
cool place.

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June 2005 December 2005

CANDIED FRUITS AND GLAZED FRUITS
Product Description

Candied fruits are prepared by gradually concentrating fruits in syrup & repeated
boiling until the fruits are heavily impregnated with syrup. Following the syruping
process, the fruit is washed dried and packed.

For glazed fruits, syrup treated fruits are dipped in hot water then in ½% pectin
solution or confectioner’s glucose syrup (1 part sugar, 1 part corn syrup and 2 parts
water) before drying for 2 hours at 50˚C to give the product a shiny coat.

The fruits must not soften and become merely jam, nor must it not become
tough, leathery or shriveled.

General Process/Quality Control Points for Candied Fruits and Glazed Fruits

Process Quality Control Points

Grading Maturity (immature or firm – ripe fruit

Washing Remove dirt, soil, etc

Paring/Cutting Uniformity of size and shape

Soaking in Lime Optimum time of soaking to ensure firm
texture

Washing Wash several changes of water to
remove lime

(optional) Cooking
Cooking in water makes the tissue soft
and permeable to syrup. Time of
cooking depends upon the texture of
fruit

Syruping Correct concentration of sugar

Time of soaking in syrup

Time and temperature of heating in
syrup

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June 2005 December 2005

Washing Step up method of syruping by
increasing syrup concentration by 10°
Glazing (for glazed fruits) Bx daily
Drying Thoroughly rinse the fruit to
remove excess syrup from the surface

Time and correct syrup mixture

Time and temperature of drying

Tray loading density

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June 2005 December 2005

JOB SHEET #6-1

Job Title : Preparing Fruit Preserves

Purpose : To demonstrate the ability to cook in syrup variety of fruits.

Equipment, Tools,
Materials and Supplies : Fruits 1 kg. each, sugar, water, weighing scale, measuring

cups, tray, knife, chopping board, mixing bowl, cooking pan
and stove

Precautions : Proper cooking time and procedure must be observed.

PROCEDURE : Given the procedure below, prepare fruit preserves.

A.Guyabano Preserve

1. Select mature, unripe guyabano (soursop).
2. Peel and slice into about ¼ inch thick with a stainless knife. Soak in water.
3. Blanch for 5 minutes.
4. Cook in syrup made up of 2 parts sugar and 1 part water fro 15 minutes. Soak
overnight.
5. Drain and boil in syrup. Add fruits and boil until syrup is thick. Soak overnight.
6. Repeat No. 5 for 2 days until syrup becomes very thick.
7. Drain and pack the hot guyabano in preserving jars.
8. Fill with syrup and pasteurize pint jars for 30 minutes.

B.Kaong Preserve

1. Select young and tender kaong.
2. Wash thoroughly and blanch for 10 minutes.
3. Prepare syrup made up of 2 parts sugar and 1 part water.
4. Boil the kaong in syrup for 10 minutes. Allow to soak overnight.
5. Repeat No.4 for 2 days until syrup is very thick.
6. Flavor with either orange or calamansi rind and cook for about 30 minutes.
7. Pack while hot in preserving jars. Pasteurize pint for 25 minutes.

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June 2005 December 2005

C.Macapuno Preserve

1. Cut open the nut and discard the oily viscous portion.
2. Scrape the meat then blanch for two minutes. Drain.
3. Cook in syrup using 2 parts sugar and 1 part water.
4. Boil the macapuno until transparent.
5. Pour while hot in dry preserving jars. Sterilize pint jars for 20 minutes in boiling water

or at 10 lbs. for 10 minutes in a pressure cooker.
6. Cool.

D. Guava Preserve

1. Wash guavas. Pare. Cut into halves and scoop out the seeds.
2. Immerse fruits immediately in a pan of water to prevent discoloration.
3. Prepare enough syrup to cover the fruits using one part sugar to one part water.
4. Boil syrup, add guavas and cook for 10 minutes.
5. Set aside overnight, the fruits completely immersed in syrup.
6. Next day, drain syrup. Add one cup sugar for every 4 cups of syrups. Boil the syrup..

Add guavas. Cook over low fire for 5 minutes. Set aside overnight, the fruits covered
by the syrup.
7. Next day, drain syrup. Boil syrup until thick. Add guavas. Cook over low fire for a few
minutes.
8. Pack guavas in dry sterilized bottles.
9. Pour boiling syrup. Remove air bubbles.
10.Pasteurize for 20 minutes. Cool.

E. Watermelon Rind Preserve

1. Pare the watermelon rind with some red portion left. Slice to desired sizes.
2. Soak in 2 tbsp. lime solution prepared by dissolving lime in 4 cups water for 2 hours.

Wash thoroughly to remove excess lime. Blanch for 10 minutes depending on the
maturity of the peels.
3. Cook in syrup made up of 2 parts sugar and 1 part water for 10 minutes. Soak
overnight.
4. Drain. Boil syrup. Add peels and continue boiling. Soak peels in syrup overnight.
5. Repeat No.4 for 2 days till syrup is thick.
6. Drain. Boil syrup. Pack peels in jars.
7. Pour boiling syrup. Remove air bubbles.
8. Pasteurize for 20 minutes.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 73

June 2005 December 2005

EVIDENCE PLAN

Sector: FOOD AND BEVERAGE SECTOR

Unit of Competency: PROCESS FOOD BY SUGAR CONCENTRATION

Module Title: Preparing Raw Materials

Ways in which evidence will be Observation
collected: (tick the column) Questioning
Written test
The evidence must show that Demonstration
the candidate…. Presentation of Final
Product
Third Party Report
Portfolio

1. Identifies raw materials 
needed for sugar
concentration.

2. Grades and sorts fruits 
and vegetables
according to required
sizes and shapes.

3. Washes, peels and 
slices according to
specified sizes.

4. Boils fruits and   
vegetables for jelly and
marmalade to obtain
the juice extract.

5. Mix sugar to finely  
chopped fruits and
vegetables for jam
making.

6. Cooks in syrup for fruits  
and vegetables to be
preserved as specified.

Note: *Critical aspects of competency

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 74

June 2005 December 2005

Prepared by: Date: ______________

Instructor Date: ______________
Supervisor

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 75

June 2005 December 2005

PERFORMANCE TEST

Learner’s Name Date: Test Attempt
Competency: PROCES by SUGAR CONCENTRATION 1st 2nd 3rd

Directions: OVERALL EVALUATION

CALL YOUR Level

INSTRUCTOR, ask Achieved PERFORMANCE LEVELS

instructor to assess your 4 – Can perform this skill without supervision and with
initiative and adaptability to problem situations.

performance on the 3 – Can perform this skill satisfactorily without assistance or
supervision.
following critical task and

performance criteria below. 2 – Can perform this skill satisfactorily but requires some
assistance and/or supervision.
You will be rated based on
the overall evaluation on the 1 – Can perform parts of this skill satisfactorily, but requires
right side. considerable assistance and/or supervision.

Instructor will initial level achieved.

PERFORMANCE STANDARDS Yes No N/A

For acceptable achievement, all items should receive a “Yes”or

“N/A” response.

In preparing raw materials:

1.Did you identify raw materials needed for sugar
concentration:

2.Did you grade and sort fruits and vegetables according to
required sizes and shapes.
3.Did you wash, peel and slice according to specified sizes.

4.Did you boil fruits and vegetables for jelly and marmalade to
obtain the juice extract.

5.Did you mix sugar to finely chopped fruits and vegetables for
jam making.

6.Did you cook in syrup for fruits and vegetables to be
preserved as specified.

Satisfactory Not Satisfactory
Feedback to student/trainee:

Candidate’s Signature: Date:

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 76

June 2005 December 2005

DEMONSTRATION

Candidate name: PROCESS FOOD BY SUGAR CONCENTRATION
Assessor name: NC III
Unit of competency:
Competency
Standards:
Date of assessment:
Time of assessment:

Instructions for demonstration
Given the necessary tools, apparatus, equipment and materials needed for
Guava Jelly and Pineapple Jam the trainee must be able process the jam and
jelly within 2 hours.

Materials, Tools, Utensils, Apparatus and Equipment:

Ripe Guava and Green Guava
Pineapple
Sugar

Knife
Chopping Board
Stainless bowl
Ladle
Measuring Cups and spoons
Weighing Scale
Enamel kettle or vat
Stove
Cheesecloth

The candidate… Yes No N/A

1. Identified the different raw materials for guava jelly and
pineapple jam
2. Peeled and sliced raw materials according to specified
sizes and shapes.
3. Followed proper cleaning procedure for fruits and
vegetables
4. Boiled prepared fruits for jelly and jam.

5. Extracted fruit juices.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 77

June 2005 December 2005

6. Performed proper measurement of fruits and sugar
7. Used appropriate tools and equipment.
8. Mixed properly to prevent discoloration.
9. Observed proper cooking time.

The candidate’s demonstration was:

Satisfactory Not Satisfactory

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 78

June 2005 December 2005

OBSERVATION CHECKLIST

Candidate name: PROCESS FOOD BY SUGAR CONCENTRATION
NC III
Assessor name:
Unit of competency:

Competency
Standards:

Date of assessment:

Time of assessment:

Instructions for observation:
1. Observe the candidate
2. Describe the assessment activity and the date on which
it was undertaken.
3. Place a tick in the box to show that the candidate
completed each aspect of the activity to the standard
expected
4. Complete the feedback sections of the form

OBSERVATION

The candidate… Yes No N/A

1. Washed, peeled and sliced according to specified
sizes.

2. Boiled fruits and vegetables for jelly and marmalade to
obtain the juice extract.

3. Mixed sugar to finely chopped fruits and vegetables for
jam making.

4. Cooked in syrup for fruits and vegetables to be
preserved as specified

The candidate’s demonstration was:

Satisfactory Not Satisfactory

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 79

June 2005 December 2005

QUESTIONS Satisfactory
response
Questions to probe the candidate’s underpinning knowledge
Yes No

1. What are the raw materials in preparing guava jelly?

2. How to prevent enzymatic browning ?

3. How to grade fruits and vegetables?

4. What are the contaminants found on raw foods?

5. Why is boiling necessary in preparing jellies?
The candidate’s underpinning knowledge was:

Satisfactory Not Satisfactory
Feedback to candidate:

The candidate’s overall performance was:

Satisfactory Not Satisfactory
Candidate’s signature: Date:

Assessor’s signature: Date:

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 80

June 2005 December 2005

WRITTEN TEST

QUESTIONS: ANSWERS

Answer the following questions: YES NO

1. What are the compounds that may contribute to flavor in fruits
and vegetables?
2. Differentiate climacteric fruits from non climacteric fruits?
3. What is the process of classifying produce into groups according

to a set of recognized criteria of quality and size?
4. What is the unit operation in which contaminating materials are

removed from the food and separated to leave the surface of the
food in a suitable condition for further processing.

The trainee underpinning knowledge was: Not
Satisfactory Satisfactory

Feedback to trainee

The trainee’s over all performance Not
Satisfactory Satisfactory
Trainee’s signature:
Date:
Assessor’s Signature:
Date

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 81

June 2005 December 2005

Record of Achievement

Module: Preparing Raw Materials
Learning Outcome #1 – Identify raw materials needed for sugar concentration

Performance Criteria:

1. Raw materials for sugar concentration are identified.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 83

June 2005 December 2005

Record of Achievement

Module: Preparing Raw Materials
Learning Outcome #2 – Grade and sort fruits and vegetables according to

required sizes and shapes

Performance Criteria:

1. Fresh fruits and vegetables for sugar concentration are sorted according to sizes,
weight, shape in accordance with approved specification and standards.

2. Fresh fruits and vegetables are graded according to degree of responses in
accordance with approved specification and standard.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 84

June 2005 December 2005

Record of Achievement

Module: Preparing Raw Materials
Learning Outcome #3 – Wash, peel and slice according to specified sizes

Performance Criteria:

1. Proper cleaning method for fruits and vegetables are followed according to
specified procedure.

2. Peeling technique for fruits and vegetables are observed according to specified
procedure.

3. Slicing and cutting is followed according to specification.
COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: ……………………………………….
Trainer’s signature: ………………………………………..
Date: ……………………………………………………….

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 86

June 2005 December 2005

Record of Achievement

Module: Preparing Raw Materials
Learning Outcome #4 – Boil fruits and vegetables for jelly and marmalade to

obtain the juice extract.

Performance Criteria:
5. Boiling prepared fruits and vegetables for jelly and
marmalade
6. Proper cooking time is followed in accordance with
approved specification.
7. Extract boiled fruits and vegetables to obtain the exact
juice.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 86

June 2005 December 2005

Record of Achievement

Module: Preparing Raw Materials
Learning Outcome #5 – Mix sugar to finely chopped fruits and vegetables for

jam making.

Performance Criteria:
1.Proper measurement of chopped fruits and vegetables are performed.
2.Proper measurement of sugar is followed.
3.Appropriate tools and equipment are selected and used.
4.Proper mixing is followed to prevent discoloration.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 87

June 2005 December 2005

Record of Achievement

Module: Preparing Raw Materials
Learning Outcome #6 – Cook in syrup for fruits and vegetables to be preserved

as specified.

Performance Criteria:

1. Proper cooking time and procedure is observed.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 88

June 2005 December 2005

Learner’s Diary

DIARY NOTES
Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.
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Code No. Preparing Raw Materials Date: Developed Date: Revised Page 89

June 2005 December 2005

TECHNICAL TERMS

Climacteric fruits - fruits that ripen after harvest.
Cultivar - different varieties of the same fruit or vegetable.
Degrees Brix or ºBx - commonly used to measure the sugar concentration
Fruits
Grading in citrus juices.
- are the parts of the plant, which had developed from
Maturity
a flower into a fleshy material with seeds.
Oxidation - fresh fruits and vegetables are graded on the basis
Perishable
pH of color, size, shape, degree of maturity and freedom
from defects
Ripe - when the fruit or vegetable is ready to eat or if
Senescence harvested, will become ready to eat upon further
Shearing ripening.
- the change in food or food constituents caused by its
Sugar Concentrates chemical combination with atmospheric oxygen.
Tropical and sub-tropical - quick to decay or spoil unless stored properly.
Turgor - measure of the degree of acidity of foods. It is
Vegetable numerically equivalent to the negative logarithm of
the hydrogen ion.
Water Activity - the optimal state when the color, flavor and texture
of a fruit or vegetable are at their peak.
- the condition in which a fruit or vegetable is over ripe
to the point of inedibility.
- the act of slicing, halving dicing or flaking of produce
by using one or two interacting or rotating blades,
adjustable for various depth cuts.
- made by boiling fruits or vegetables using sugar as
preservatives
- types of fruit, which require warm climates but are
not citrus.
- whether or not the fruit and vegetable is firm
in texture or wilted.
- are plants or parts of plants, which are used for
human consumption. This part may be the leaves,
seeds, roots, tubers, bulbs, flowers, fruits, stems and
shoots.
- Aw is defined as the vapor pressure of water in the
food divided by the vapor pressure of pure water at
the same temperature. It is also the term used to
express the availability of water for microbial,
enzymatic or chemical activity.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 90

June 2005 December 2005

REFERENCES AND FURTHER READING

1. Belitz. H.D. and W. Grosch. 1999. Food Chemistry. Second Edition.
2. De Leon, S.Y. and Guzman M.P. 1998. Preservation of Philippine Foods, A Manual

of Principles and Procedures.
3. Hayter, R. 2000. Food Preparation and Cooking. Singapore: Thompson Learning.
4. Introduction to Agricultural Products and Processing. 1990. Oklahoma:

Department. Of Vocational and Technical Education Curriculum and Materials
Center.
5. Larousse, J. and Bruce E. Brown. Food. 1997. Canning Technology.
6. Martin, Philip. 1994. Columbia: Food Science and Technology. Instructional
Materials Laboratory University of Missouri-.
7. McSwane, D. N. Rue and R. Linton. 2002. Essentials of Food Safety and Sanitation.
3rd ed. Singapore: Pearson Education South Asia Pte Ltd.
8. Palacio, J.P. and M.T. Prentice-Llall. 1998. Introduction to Foodservice. 8th ed.
Singapore:
9. Philippine Trade and Training Center. 2003. Philippines : Current Good
Manufacturing Practices for the Food Industry/ Establishment.
10. Gonzales, Olympia N., et.al. 1982. Philippine Handbook on Canned Low Acid
Foods.. A project of NSDB-NIST and No. 7801. National Institute of Science and
Technology Authority.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 91

June 2005 December 2005

ACKNOWLEDGEMENT

State Alliance Enterprises Incorporated

First Published JUNE 2005

This publication was prepared by the State Alliance Enterprises
Incorporated.

It was based on the competency standard for Food Processing NC level
II developed by the Skills Standards Development Division (SSDD), and
the Competency-Based Curriculum developed by the Curriculum and
Training Aids Division (CTAD), of the Standards Development and
Certification Office, Technical Education and Skills Development
Authority (TESDA).

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 92

June 2005 December 2005