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Modular Activity For TLE 8

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MARIA ANGELICA NOCHE
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19 views

Modular Activity For TLE 8

Uploaded by

MARIA ANGELICA NOCHE
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Modular Activity for TLE 8

JELLIES, JAMS, MARMALADE AND PRESERVES


Jelly is a soft, elastic, transparent food made from fruit juice boiled with sugar.
Jam is a food made by boiling fruit pulp with sugar until thick.
Marmalade is a clear, jam-like mixture in which shreds or thin slices of fruits or peel are used with
sugar.
Preserves are whole small fruits or vegetables or pieces of large fruits or vegetables cooked in thick
syrup until clear, plump and somewhat translucent.

Selection of fruits and vegetables for jellies, jams, marmalades and preserves
In sorting and grading fruits and vegetables, the following qualities must be considered:
1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substances
4. Degree of perfection in shapes
5. Uniformity of sizes
6. Freedom from blemishes
7. Desirable aroma, color, flavor and texture
8. Nutritive value

Pectin is significant in jelly making because this substance causes jelly to set.
A mixture of slightly under ripe and ripe fruits is best for jelly-making. They are high in acid
and pectin content. If overripe fruits are used, the pectin changes into pectic acid. Pectic acid will not
form into jelly. Too green fruits, on the other hand, will not have enough flavors.

Activity 1:
Directions: Tell whether the following pictures shows Jelly, Jam, Marmalade or Preserve. Write
your answer in a whole sheet of paper.

4. _______________________ 3. _______________________

2. _______________________
1. _______________________

Activity 2:
Directions: List five kinds of fruits available at your home or community that can be used in making
jelly, jam, marmalade or preserve. Make sure that it is available for future use. Write it in a whole
sheet of paper.
1.
2.
3.
4.
5.

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