PREPARE THE RAW

MATERIALS
LO 2.5 MIX WITH SUGAR
THE PREPARED FINELY
CHOPPED FRUITS AND
VEGETABLES FOR JAM
MAKING
..\Apple Jelly _ App
le Jelly without Pec
tin 374 (360p).mp4
JELLY
•Jelly is made from
the juice of
extracted fruits and
vegetables
WHAT ARE THE
INGREDIENTS
NEEDED IN
MAKING A JELLY?
GROUP 1 (ACID)
VINOYA
ANTALAN
DELACRUZ
GROUP 2 (PECTIN)
FLORES
GARCIA
MENDOZA
GROUP 3 (SUGAR)
ROLDAN
AGUSTIN
JUAN
GROUP 4 (FRUIT
JUICE)
MEJIA
VALDEZ
VALEROS
ACID
•The proper level of acidity is critical
to gel formation. If there is too little
acid, the gel will never set; if there is
too much acid, the gel will lose liquid
(weep). for fruits low in acid, add
lemon juice or other acid ingredients
as directed.
PECTIN
•Jams, jellies and preserves get their
smooth, semisolid consistency from
pectin. Commercial pectin is
extracted from apple cores or the
white layer of citrus fruits.
Commercial pectin contains added
acids to ensure jelling.
SUGAR
• Sugar serves as a preserving agent,
contributes flavor, and aids in gelling.
• Cane and beet sugar are the usual sources
of sugar for jelly or jam.
• Do not try to reduce the amount of sugar in
traditional recipes. Too little sugar prevents
gelling and may allow yeasts and molds to
grow.
FRUIT JUICE
•Fruit provides the characteristic
color and flavor to the jellied
product. It also furnishes at least
part of the pectin and acid
needed for a gel.
FRUIT JUICE
• The fruit should be just at the rip stage
for best natural color and flavor. Fruits of
irregular size and shape can be used as
long as they are good quality, since they
will be cut up, mashed or made into
juice. Canned or frozen fruit or fruit juice
can be used to make jelly.
ACTIVITY
•Using a semantic
web, illustrate the
ingredients in making
jelly and their roles.
Do you eat

?
..\Homemade jelly 87 (360p).mp
4
ACTIVITY: Record
the steps in making
an orange jelly.
..\Orange jelly recipe _ orange jello
recipe with fresh orange juice 176 (360p).mp
4