Name: Alvin, C.

Abunales Year and Section: BSAB III

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

Laboratory Exercise No. 4

Sugar Preservation of Fruits

Introduction:

Sugar has some unique properties that mean it can preserve food. It is used in
jams, jellies, conserves, relishes, chutneys, cures and all sorts of processes that help to
prevent food from spoiling. How sugar preserves foods is quite simple, it is to do with
how sugar and water interact. Sugar preserves by removing moisture from the cells of
the food being preserved. Without moisture, it makes it much more difficult for spoilage
organisms to grow.

Sugar has obvious health effects and in the modern world, we are not as reliant
on long term preservation of food when we have refrigeration and fresh produce in
supermarkets daily. The level of sugar needed in order to preserve food properly is
maybe one of the reasons there are limited examples around today. Jam & jelly are
most peoples experience of foods preserved with sugar but it is a very good one.

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.

Methodology

The materials that are being used in this laboratory experiment are apple, water,
white sugar, lemon juice, and other kitchen utensils. In this experiment jars and cap are
being prepared and sterilized a day before conducting the experiment. The fruits are
first washed with clean water to remove dirt and to make sure that the fruits are clean.
After that, the pulp was collected and blended them with water an electric blender. The
blended pulp was placed in a clean container. Using a mixing bowl, the fruit pulp and
sugar are mixed, then transferred them to a pot and cooked under a slow fire. To avoid
scorching the pulp mixture was stirred occasionally. After being cooked for 15-20
minutes, lemon juice was added into the mixture, when cooking is almost done. For
doneness, it is being tested using cold water test. Afterwards, hot filled the mixture into
sterilized jars and then sealed it. And lastly, they are completely sealed and cooled at a
temperature.

Results and Discussion

This section analyses the results of the experiment.

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)

The table above shows the sensory evaluation of fruit jam. It is stated that the
color of the fruit jam is brown, it’s flavor is apple since the researcher used apple in the
process. It’s texture is smooth and the mouthfeel is sweet and delicious. For the overall
result, it achieved a general acceptability of 8.
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)

The table above shows the production cost of the fruit jam. For the apple, with a
unit price of 20 pesos for 6 pieces it cost 120 pesos. For the sugar, with a unit price of
26, for ¾ kilos it costs 78 pesos. Water for 1 bottle is 12 pesos. Lemon juice for 10
pieces is 10 pesos. For packaging, 1 jar cost 50 pesos, for 3 glass of jar it cost 150
pesos. For the electricity/gas, it’s unit price for 1 bottle is 50, thus for 2 bottles it is 100
pesos. For the utilities, carajay cost 250 for 1 pc, blender 500, knife, 100, peeler 50,
mixing bowl 250, wooden ladle 150, and weighing scale cost 300. And lastly for the
labor 30 pesos for 1 hour. Hence, the total production cost is 2,100 divide by 3 jars, the
price per 200 grams is 150 pesos. Therefore, the final price will be 200 pesos each jar
of fruit jam.

Conclusion

The fundamental purpose of curing foods using preservation agents such as

sugar is to inhibit the development of harmful food-borne pathogens like Salmonella or
Clostridium botulinum and delay the spoilage of foods. Sugar is used in the canning and
freezing of fruits to improve flavor and texture, and to preserve natural color and shape.
Through osmosis, sugar replaces some of the water in the fruit. This natural process
preserves the fruit's inherent color, texture and shape by preventing the fruit's remaining
water from leaving its cellular structures. As a result, the fruit’s texture is protected
against weakening during freezing and canning. In addition, sugar, upon entering the
cells, helps minimize oxidation, and prevents the fruit’s firm texture from becoming
mushy. Sugar also increases the shelf life of products.

Question:

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

Answer:

Too much stirring in fruit jam processing is not recommended since it may break up the
fruit or cause crystallisation. A foamy scum may form on the surface of the jam.

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

Answer:

During jam boiling, all micro-organisms are destroyed within the product, and if it
is filled hot into clean receptacles which are subsequently sealed, and then inverted so
that the hot jam contacts the lid surface, spoilage by micro-organisms will not take place
during storage.

Reference:

Sugar P.,(2014). Sugar plays important role in food preservation. Retrieved from:
https://www.sugarproducer.com