Republic of the Philippines

CAMIGUIN POLYTECHNIC STATE COLLEGE

Balbagon 9100, Mambajao,
Camiguin Tel(088)8890183
www.cpsc.edu.ph|camiguinpolytechnic@yahoo.com

INSTITUTE OF AGRICULTURE
Course Code: Agric 11
Course Title: Post Harvest Handling and Seed Technology
Semester: 2nd
AY: 2023-2024

Name: Date Submitted:

Year and Section: Score:

Jam and Preserve Making

Laboratory Exercise 5

Introduction

Preservation is a set of techniques used to prevent or slow down the spoilage of produce, loss of
quality, and the growth of microorganisms. Preserving produce helps extend its shelf life, maintains
nutritional value, and ensures its safety for consumption. Following the principles of making jams and
preserves from fresh fruits is vital for ensuring food safety, maintaining quality, and achieving the desired
characteristics of the final product. Whether for personal consumption or commercial purposes, adherence
to these principles contributes to a successful and enjoyable preservation process.
Following established principles is essential for compliance with food safety regulations and
standards. It also ensures that the maker and consumers have a clear understanding of the ingredients,
process, and potential allergens present in the preserves.

Objective
To learn the principles of making jams and preserves from fresh fruits.

Materials:
● Fresh fruits (e.g., strawberries, peaches)
● Sugar
● Pectin
● Cooking pots
● Sterilized jars with lids
● Thermometer
● Labels

Procedure:
1. Divide the class into small groups and each group will provide with different fruits.
2. Wash, peel, and cut the fruits into small pieces.
3. Follow the process of making jams or preserves using sugar and pectin.
4. Cook the fruit mixture to the appropriate temperature.
5. Sterilize jars and lids for packaging the jams or preserves.
 Republic of the Philippines
CAMIGUIN POLYTECHNIC STATE COLLEGE
Balbagon 9100, Mambajao,
Camiguin Tel(088)8890183
www.cpsc.edu.ph|camiguinpolytechnic@yahoo.com

INSTITUTE OF AGRICULTURE
6. Fill the jars, seal them, and label the products.
7. Discuss the principles of preserving fruits, the role of sugar and pectin, and the importance
of sterilization.
8. Submit your output following this template.

Results and Discussion

(Kindly attach photos that were taken during the activity)

● First, we gather our jam ingredients:

bananas, white sugar, calamansi,
and sterilized jars for packaging, but
unfortunately, we forgot to include
calamansi in the photo.

● Second, we peel and slice the bananas.

 Republic of the Philippines
CAMIGUIN POLYTECHNIC STATE COLLEGE
Balbagon 9100, Mambajao,
Camiguin Tel(088)8890183
www.cpsc.edu.ph|camiguinpolytechnic@yahoo.com

INSTITUTE OF AGRICULTURE

● Third, we placed them on a plate to sprinkle with white sugar.

● Fourth, we transfer the bananas to a pan and wait for them to boil.

● Fifth , after boiling, we add a bit of calamansi for flavor.

 Republic of the Philippines
CAMIGUIN POLYTECHNIC STATE COLLEGE
Balbagon 9100, Mambajao,
Camiguin Tel(088)8890183
www.cpsc.edu.ph|camiguinpolytechnic@yahoo.com

INSTITUTE OF AGRICULTURE

● Lastly, once it turns into jam, we carefully place it in sterilized jars for preservation.