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Transcript of Jam Assignment
You have decided to make some money by producing home-made jam to sell at the local Werribee craft market held at the Mansion each month.
You will need to choose the fruit suitable for your jam, (consider what is available at this time of year), and produce a creative label for your jam which includes all the necessary information required by law.
You have also decided that as another sideline you will use your jam to make a baked product to sell as an afternoon tea treat. Hungry market browsers will stop at your stall to buy a serve of your jam treat and enjoy a rest in the shade for a while. Your afternoon treat has to be presented attractively, and be able to be produced within the given time – ie 100 mins, and be of a *Year 10 standard of cooking.
I must make homemade jam
I need to choose fruit suitable for my jam from the following flavours; strawberry, raspberry or mixed berries
I need to produce a label
I need to include all the necessary information required by the law.
I need to use my jam to make a baked product
I need to make sure that my baked product is presented attractively
I need to be able to produce within the given time
I need to make one of year 10 standard cooking
Pectin Is a naturally-occurring thickening agent that is most often used by adding it to jams, jellies and similar products to help them gel and thicken.
Creates a thick, clear set when it gels.
It is a carbohydrate found in and around the cell walls of plants, and helps to bind those cells together
All fruit has pectin in it, but the amount varies widely. Apples and oranges contain the most pectin, and the pectin from both fruits is used commercially to thicken many different types of products.
Pectin generally needs a high sugar content and some acid, such as citric acid, to activate.
Pectin can be bought at the grocery store in both powder and liquid forms, and it can also be introduced to a recipe by adding fruit that has a high natural pectin content, such as apples or plums.
What is Pectin?
Jams, Marmalades, & Conserves
Jam is a thick mixture of fruit, pectin, and sugar that is boiled gently but quickly until the fruit is soft and has an organic shape, yet is still thick enough that it spreads easily and can form a blob. In addition to being a spread, jams are also good for fillings.
Marmalade is a citrus spread made from the peel and pulp of the fruit. Marmalades are cooked for a long time and have no pectin, and are used as spreads and glazes.
Conserves are made with dried fruits and nuts and are cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.
Should be bright and clear in colour
Should be well-flavoured by the fruit
Its consistency should be lightly set, but is still thick enough that it spreads easily and can form a blob.
Has a good gel formation
Characteristics of a good jam
Why is it important to sterilize jam jars?
Sterilizing Jam Jars
It is important because a clean sterilized jar is essential to prevent contamination and lengthen the shelf life of the jam you spent a lot of time making
It is important to sterilize any jar to remove any bacteria, yeasts or fungi to protect the food you put into the jar. Dirty jars that have not been sterilized properly will infect the food inside and it will spoil very quickly and need to be thrown away.
Sterilizing Jam Jars
Preheat oven to 110°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water.
Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil gently for 10 minutes. Line a baking tray with a clean tea towel.
Using metal tongs, remove jars and lids from boiling water and place upside down on tray. Place in oven and heat for 15 minutes. Bottle hot chutneys or jams in hot jars and cooled chutneys or jams in cold jars.
the jars and lids in a water bath
The jars in the oven
What is the Gel Test and how do we carry it out?
Gel test is a test performed to check to see whether your jam has formed a gel.
Put a teaspoon of jam on a small plate and let it sit for a minute and get your finger and kind of push through the jam. If the surface wrinkles then the jam is ready.
Another way to do the gel test is to dip a cool metal spoon into the boiling jam mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and "sheet" off the spoon, the jam is ready.
Problems when making Jam
Why would jam be too runny and not set?
Usually caused by the following reasons:
processing too long,
too little pectin,
incorrect proportions of sugar and juice,
insufficient acid, or
making too large a batch at one time.
Why would there be mould on the surface of the jam?
This would because an imperfect seal has made it possible for mould and air to get into the container.
Why would the jam ferment/start to go off?
It would be caused by adding too little sugar, or improper sealing.
Flow-chart on Jam Making
My Sweet Treat
Jam Filled Butter Cookies
Sweet Treat Recipes
Ms. Nadia Sidea
- My jam turned out quite sweet, nice and delectable. It was just the right consistency and it was easily incorporated into my sweet treat.
- I made butter cookies.
- The butter cookies were filled with jam. This was done by making a well on the surface of the cookies, and then spooning some jam some jam to fill the well on each.
- Yes, I was able to finish it within 100 mins and had sufficient time to clean up and serve it nicely on a plate.
- They turned out quite nice as well, the cookie was buttery, a little crumbly (like shortbread), and not overly sweet, it went really well with the strawberry jam.
- I managed to present it decently by serving it on a nice plate, and putting a nice tea towel and my jam in the background.
- Creaming and folding
- Next time I would probably make jam tarts, just to try something new plus this recipe would also meet the year 10 standards.
How did your jam turn out?
What treat did you make?
Where or how was your jam incorporated into your treat?
How did your treat turn out?
Did you finish it within 100 mins?
One constraint was that you had to present your treat attractively. How did you manage this? Could you have done better?
What main skills did your treat contain that made it a Yr 10 standard?
If you had the chance to repeat the treat prac, would you choose the same recipe or try something else? What recipe would you choose and why?
Wash and hull the strawberries, then chop into small pieces.
Place the strawberries, and sugar in a saucepan. Heat over low heat and simmer gently until the sugar dissolves., Add pectin & lemon juice.
Turn the heat up to medium-high and boil the mixture rapidly for 10-15 minutes, stirring occasionally.
Also wash the jars and put inside the oven.once.sterilized, take it out and dry thoroughly.
Do the wrinkle test. If jam is ready then remove the saucepan from heat and let it sit for 10 minutes or until the edges of the jam sets slightly. Pour jam into the warm jam jar and then let it cool completely before sealing.
If the jam doesn't wrinkle the first time, keep boiling it for another 5 to 10 minutes and then test again.
Once poured in the jar seal immediately. Remove any old labels, and put your own label.