Peanut Butter, Jams and Marmalade

Along North Ave., Diliman Q.C. (across Veterans Mem’l. Hosp.) Tel. Nos. 9245111 Telefax No. 4267952 Cellphone # 09177639964

PEANUT BUTTER,
JAMS
&
MARMALADE
PRODUCTION

MS. ROXANNE B. ARCILLA

Resource Speaker

BY: MS. ROXANNE B. ARCILLA Page 1

Resource Speaker
 Peanut Butter, Jams and Marmalade

INTRODUCTION

Peanut butter is a favorite among everyone, it is made from ground

dry roasted peanuts and used as a spread, though it may also be used as an
ingredient in various recipes. But what is the origin of this spread?
Peanuts first appeared in history as far back as 950 BC in South
America. The Incas were known to have made peanuts into paste during this
time. Peanuts were even found in the mummies of Peru! Peanuts then
traveled to Africa via the early explorers of South America in the 1400's.
Africans were known for putting peanuts in a stew once they were ground
up. Then, it was traded to Spain and eventually made its way to the
American colonies.
Jams, marmalades, preserves and conserves are fruit products
preserved by sugar. These products differ in gel consistency, ingredients
and how the fruit is prepared. They are easy to make at home.

 Jams are made from crushed or ground fruit and usually have a
thick consistency due to high pectin content.
 Marmalade is a jelly with pieces of fruit suspended in it. Citrus peel
and juice are frequently the basis of marmalade.
 Preserves contain whole fruit or small pieces of fruit in a thick
sugar syrup.
 Conserves are jams made from a mixture of fruits. They usually
contain citrus fruit, nuts and raisins.

Ingredients and their roles:

Fruit gives the product its special flavor and provides pectin for
thickening.

Pectin provides thickening or gel formation.

 All fruits contain some pectin.

 Apples, crabapples, gooseberries, some plums, highbush
cranberries and citrus peel contain large amounts of pectin.
 Fruits like blueberries, strawberries, cherries or huckleberries
contain little pectin. You can make thicker products with these fruits
by combining them with fruit rich in pectin or with powdered or
liquid pectin.

BY: MS. ROXANNE B. ARCILLA Page 2

Resource Speaker
 Peanut Butter, Jams and Marmalade

Acid must be present to form gel in marmalades and thickening in jams,

preserves and conserves.

 For fruits lacking in natural acid, like strawberries, recipes call for
lemon juice or other citrus fruit.
 Commercial pectin products contain organic acids that increase the
acid content of fruits.

Sugar aids in gel formation, develops flavor by adding sweetness, and

acts as a preservative.

 Corn syrup or honey can replace half of the sugar in a recipe.

 Use light colored, mild-flavored honey; too much honey can
overpower the fruit flavor.

Nutrition
Because of high sugar content, jams, marmalades, preserves and
conserves are mainly a source of calories. One level tablespoon of these
products contains 55 to 70 calories and should be used sparingly by
people concerned about controlling their weight or sugar intake.

TOOLS AND EQUIPMENT:

 Mixing bowl
 Measuring cup
 Measuring spoon
 Rubber spatula
 Grinder / Blender
 Ladle
 Chopping board
 Knife
 Casserole
 Bottles or Jars
 Plastic Lead Sealer
 Stove
BY: MS. ROXANNE B. ARCILLA Page 3
Resource Speaker
 Peanut Butter, Jams and Marmalade

PEANUT BUTTER

Ingredients:
3 cups Peanuts
1 ½ tsp Salt
1 ½ cup Sugar
½ cup Oil for frying
½ cup Peanut Oil
¼ cup Toasted Flour

Procedure:
1. Fry the peanuts.
2. Mix peanuts with the rest of the ingredients.
3. Grind the mixture.
4. Pour in sterilized jars.

COCONUT JAM

Ingredients:
5 cups Coconut Milk
3 cups Brown sugar or Panotcha (4 halves)
1 cup Corn Syrup or Glucose
Pandan leaves

Procedure:
1. Squeeze up to 5 cups of coconut milk using minimum amount of water.
2. Boil milk extract until soft curd and oily streak appear on the surface.
3. Add sugar and boil for 20 minutes more.
4. Add glucose or corn syrup. Boil for 30 minutes or until jam consistency
reach, stirring constantly.
5. Cool mixture.
6. Pour into jar then seal.

BY: MS. ROXANNE B. ARCILLA Page 4

Resource Speaker
 Peanut Butter, Jams and Marmalade

PINEAPPLE JAM

Ingredients:
3 cups Pineapple
3 cups Sugar
2 tsp Citric Acid
2 tbsp Unflavored Gelatin

Procedure:
1. Chop the pineapple.
2. Put all the ingredients in one casserole.
3. Then cook over low fire until mixture becomes thick.
4. When consistency is reached, pour mixture into a jar.
5. Remove air bubbles and process jars in boiling water for 2 minutes
then seal.

ORANGE MARMALADE

Ingredients:
½ kilo Orange
1 pc Lemon
800 g White sugar
3 cups Water

Procedure:
1. Slice oranges and lemon thinly and boil in water.
2. Add sugar and cook until thick.
3. Pour into jar and seal.

BY: MS. ROXANNE B. ARCILLA Page 5

Resource Speaker
 Peanut Butter, Jams and Marmalade

PACKAGING SUGGESSTIONS AND SUPPLIERS

BY: MS. ROXANNE B. ARCILLA Page 6

Resource Speaker
 Peanut Butter, Jams and Marmalade

JAR BOTTLES

List of Suppliers:

1. UNLIPACK PACKAGING PHILS.

1514 Nicolas Zamora Street, Tondo Manila
Tel.: (02) 8984 -3974

2. Divisoria
Lots of store across Divisoria Mall (West Gate)

3. Local market in your respective area.

BY: MS. ROXANNE B. ARCILLA Page 7

Resource Speaker