making jam making guava pawpaw jam

This short course was developed for the trainer in response to the demand fromvarious communities in Jam making. An abundance of locally grown guavasand pawpaws has let to low market value, and increase spoilage of fresh guavasand pawpaws, this short course was developed to enable participants to makeguava-pawpaw jam at home or in their communities for their own consumption,or for sale at local markets.

MAKING JAMMaking Guava-Pawpaw Jam

RATIONALE

The development of this short course was sponsored by the ADB-PNGEMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) andproduced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT(STRU)

THO18iv

OCCUPATIONAL SKILLS DEVELOPMENT

SHORT COURSEFor

Papua New Guinea Non-Formal Sector

p o box 1097, waiganinational capital districtpapua new guinea.

tel: (675) 323 2633fax: (675) 323 0944

NOT FOR SALE

EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT 1

Making guava-pawpaw jam

TABLE OF CONTENT

Course Outline 2

Competency Profile 3

• Making guava-pawpaw jam

Curriculum Guide 4

Overview of learning outcomes 5

Training and Assessment Guide 5 - 7

• Appendix 1:

• Appendix 2:

• Appendix 3:

• Appendix 4:

• Appendix 5:

• Appendix 6:

• Appendix 7:

Instructional Notes 7 - 9

• Appendix 8:

Attachments 9 - 10

• Ingredients and equipment

• Jam making hits

• Sterilisation

• Testing jam

Important things to consider 10

Safety precaution 10

Kitchen hygiene 10

Glossary 11

Acknowledgement 12

CONTENTS PAGES

EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT

Program: TOURISM AND HOSPITALITYCourse: MAKING JAMModule code: TH018iv

Module name: Making Guava-Pawpaw Jam


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Module1:Making Pineapple Jam

Module 2:Making Mango Jam

Module 3:Making Pawpaw Jam

Module 4:Making Guava-PawpawJam

Module 5:Making Banana Jam

COURSE OUTLINE: Making guava-pawpaw jam


Duty Task

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COMPETENCY PROFILE: Making pawpaw jam

A. PineappleJam

A1. Selectpineapple

A2. Washpineapple

A3.Peel andslice fruit

A4. Crushpineapple

A5. Add sugarand lemonjuice

A6. Heat pineapplemixture

A7. Package andlabel pineapplejam

B. MangoJam

B1. Selectmangoes

B2. Washmangoes

B3.Peel and slicemangoes

B4. Mashmangoes

B5. Add sugarand lemonjuice

B6. Heat mangomixture

B7. Package andlabel mangojam

C. PawpawJam

C1. Selectpawpaw

C2. Washpawpaw

C3.Peel and slicepawpaw

C4. Mashpawpaw

C5. Add sugarand lemonjuice

C6. Heat pawpawmixture

C7. Package andlabel pawpawjam

D. Guava-PawpawJam

D1. Selectguava-pawpaw

D2. Washguava-pawpaw

D3.Peel andslice guava-pawpaw

D4. Mashguava-pawpaw

D5. Add sugar, lemonjuice, lemon rindand guava-pawpaw

D6. Heat guava-pawpaw mixture

D7. Package and labelguava-pawpawjam

E. BananaJam

E1. Selectbananas

E2. Washbananas

E3.Peel and slicebananas

E4. Mashbananas

E5. Add sugar, lemonjuice and water

E6. Heat bananamixture

E7. Package and labelbanana jam



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Program: TOURISM AND HOSPITALITY

Course: MAKING JAM

Module code: TH018iv

Module name: Making Guava-Pawpaw Jam

Nominal duration: Approximately 8 hours

Module Purpose: The purpose of the module is for participants to successfully identify,demonstrate, sterilize and store jam in the correct manner followingthe correct procedures in jam making.

Content: D1. Select guavas-pawpaw

D2. Wash guavas-pawpaw

D3. Peel and slice guava-pawpaw

D4. Mash guavas-pawpaw

D5. Add sugar and citric acid (lemon juice)

D6. Heat guava-pawpaw mixture

D7. Package and label guava-pawpaw jam

Prerequisites: There are no pre-requisite to this module.

Suggested delivery method: These module should be delivered using these methods.1. Explanation (what we will do) 5%

2. Demonstration (how we will do it) 15%

3. Implementation (now you do it) 70%

4. Evaluation (how good did we do it) 10%

Instructor: A recognised trainer from a vocational centre or certified trainer whohas experience in jam making skills.

Resource method: Observation, Demonstration Check list.

Assessment condition: In a kitchen situation where all materials and equipment are providedor training hall for women’s normal activities are done;

Evaluation: The participants will demonstrate mastery of each skill. The finalproduct will be evaluated by;

• Tasting the finish product

Reference: Ratu. MA (ed). 1998. Food and Nutrition: jam recipes.Papua New Guinea Department of Education, Port Moresby

1998b. Food and Nutrition: kitchen hygiene and safety.Papua New Guinea Department of Education, Port Moresby

CURRICULUM GUIDE

Overview of Learning Outcomes

On successfully completion of the module eachparticipants will be able to;D1. Select guavas-pawpaw.D2. Wash guavas-pawpaw.D3. Peel and slice guavas-pawpaw.D4. Mash guavas-pawpaw.D5. Add sugar and lemon juice.D6. Heat guava-pawpaw mixture.D7. Package and label guava-pawpaw jam.

APPENDIX 1: Training and Assessment guide

Learning outcome D1.1:• Identify and select good guavas and pawpaws

Teaching strategy:Learning activities for the trainee must includethe instructor;1.1 Identify the fruit.1.2 Identify the good ones from the bad ones.1.3 Explain and demonstrate ways to cut away

spoilt parts.

Assessment condition:In a classroom situation where all participants areprovided with;• large pawpaw• guavas• knife• dishes

Assessment criteria:The trainee has;1.1.1 Named the fruit.1.2.2 Selected good guavas and pawpaws.1.3.3 Cut away the spoilt part of guavas and

pawpaws.

Assessment method:• Oral question• Observation• Practical demonstration


Learning outcome D2.1:• Wash guavas and pawpaws using good clean

water

Teaching strategy:Learning activities for the trainer must include theinstructor to;2.1 Explain reasons for washing the guavas-

pawpaw.2.2 Demonstrate washing of guavas-pawpaw.2.3 Identify methods to dry the guavas-pawpaw.

Assessment condition:The trainee must have excess to;• bowl• large water container• bowl of water• rack for drying the fruits• guavas-pawpaw

Assessment criterIa:The trainee has;2.1.1 List two reasons for washing the guavas

and pawpaws.a; make them clean and remove the dirt,b; remove guavas-pawpaw sap.

2.2.2 Wash guavas-pawpaw.2.3.3 List methods to dry guavas-pawpaw.

a; drip dry on rack,b; place clean tea towel to dry.



Learning outcome D3.1:Peel and slice guavas-pawpaw



Task D3: Peel and slice pawpaw.

Suggested minimum instructional time: 1 hour

Task D1: Select guava-pawpaw.

Suggested minimum instructional time: 30 minutes

Task D2: Wash guavas-pawpaw.

Suggested minimum instructional time: 30 minutes

Teaching strategy:Learning activities for the trainee must includethe instructor to;3.1 Explain and demonstrate peeling of guavas-

pawpaw.3.2 Demonstrate chopping guavas and pawpaws.

Assessment condition:In a classroom situation or a training hall whereall participants are provide with;• bowl• kitchen knife• chopping board• measuring cups• pot of water• large pot cooking pot• guavas-pawpaws provided with

Assessment criteria:The trainee has;3.1.1 Peeled guavas-pawpaw.3.2.2 Sliced and chopped guavas and pawpaws

into pieces.



Learning outcome D4.1:• Mash guavas-pawpaw to the correct consistency

Teaching strategy:Learning activities for the trainee must includethe instructor to;4.1 Demonstrate mashing of guavas-pawpaw.4.2 Identify the correct pulp consistency.

Assessment condition:In a classroom situation or a training hall whereall participants are provide with;• bowl• fruit masher• guavas-pawpaw• strainer• large cooking pot provided with

Assessment criteria:The trainee has;4.1.1 Mashed guavas-pawpaw.4.2.2 Mashed guavas-pawpaw to correct pulp

consistency.



Learning outcome D5.1:• Add sugar and lemon juice to the guava-

pawpaw mixture

Teaching strategy:Learning activities for the trainee must includethe instructor to;5.1 Identify correct amount of guavas-pawpaw.5.2 Identify correct amount of sugar.5.3 Identify the correct amount of lemon.5.4 Explain and demonstrate adding of sugar and

lemon to the fruit.

Assessment condition:In a classroom situation or a training hall whereall participants are provide with;• bowl • strainer• measured sugar and lemon• wooden spoon• measuring cups• measuring spoon• large cooking pot• guavas-pawpaw provided with

Assessment criteria:The trainee has;5.1.1 Measured four (4) cups of mashed guavas

and pawpaws.5.2.2 Measured eight (8) cups of sugar.5.3.3 Measured six (6) tablespoons of lemon juice.5.4.4 Added sugar and lemon juice to the

guavas-pawpaw mixture.




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Task D4: Mash guavas-pawpaw.


Task D5: Add sugar and lemon juice.



Learning outcome D6.1:• Heat guava-pawpaw mixture to the correct

consistency.

Teaching strategy:Learning activities for the trainee must includethe instructor to;6.1 Identify the method of cooking the jam.6.2 Identify the right cooking time.6.3 Explain the right consistency of cooked jam.

Assessment condition:In a classroom situation or a training hall whereall participants are provide with;• bowl• measured sugar and lemon• wooden spoon• strainer• measuring cups• measuring spoon• large cooking pot provided with

Assessment criteria:The trainee has;6.1.1 Outlined the method of cooking the jam.

a; heating,b; boiling.

6.2.2 Boiled the guavas-pawpaw mixture for twohours.

6.3.3 Cooked the jam to the right consistency.



Learning outcome D7.1:• Package and label guava-pawpaw jam

Teaching strategy:Learning activities for the trainee must includethe instructor to;7.1 Identify equipment for sterilization.7.2 Explain and demonstrate sterilizing of jars.

7.3 Explain and demonstrate filling the jars.7.4 Explain and demonstrate sealing of the jars.7.5 Explain and demonstrate labelling the jars.

Assessment condition:In a classroom situation or a training hall whereall participants are provide with;• bowl• jars with lids• wooden spoon• thong• water• clean tea towel• large cooking pot provided with

Assessment criteria:The trainee has;7.1.1 Outlined equipment for sterilization.7.2.2 Boiled jars in hot boiling water for 20

minutes.7.3.3 Filled the jars to the top with jam.7.4.4 Sealed jams tightly.7.5.5 Labelled the jars.


APPENDIX 8: INSTRUCTIONAL NOTES

MAKING GUAVA-PAWPAW JAM

• Choose quality guavas-pawpaw.• Cut away spoilt part of the guavas-pawpaw.



D1: Select guavas-pawpaw

Task D7: Package and label guava-pawpaw jam.


Task D6: Heat guavas-pawpaw mixture.

Suggested minimum instructional time: 2 hours

• Fill water in a clean large bowl.(You will need a large amount).

• Wash the fruit in good clean water.(Do not wash the guavas-pawpaw in hot water).

• Check to see that the guavas-pawpaw is clean.(After washing the guavas-pawpaw).

• Place on a rack for the pawpaw to drip dry.

• Peel the skin away from the guava-pawpawflesh, only the yellow flesh of the pawpawremains. (If liked removed guava seeds).

• Chop guavas-pawpaw to equal sizes.• Place slice chopped guava-pawpaw in a clean

bowl.

• Mash chopped guava-pawpaw with a cleanfruit masher or any other fruit press to pulp.

• Remove any excess water.• Measure 4 cups of mashed guava.• Measure 4 cups of mashed pawpaw.• Place in large cooking pot together.

• Measure 8 cups of sugar. (Sometimes theamount of sugar added will depend on thesweetness of the fruit).

• Measure 6 tablespoons of lemon juice• Grate rind of 2 lemons• Add sugar and lemon rind and lemon to

mashed guava-pawpaw and mix well, (lemonjuice will help jam to jell properly).



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D3: Peel and slice guavas-pawpaw

D2: Wash guava-pawpaw D4: Mash guavas-pawpaw

D5: Add sugar and lemon Juice

• Prepare fire place or gas stove.• Place pot of mixture on the heat, (open fire or

gas stove). Cook pawpaw mixture.• Boil to concentrate the sugar to right level.• Mixture is stirred continuously so the jam will

not get stuck at the side of the pot or it will notburn.

• Stir mixture with wooden spoon.

• Fill pot with clean water.• Wash jars and lids in clean water.• Fill large pot with clean water.• Place jars in a large pot of water.• Boil jars on hot water for 20 minutes.• Sterilize and remove.• Soak lids in hot boiling water and remove.• Fill jars to the top with jam.• Jam are sealed tightly.• Jars are labelled.• Jars have decorated tops with a ribbon.

ATTACHMENTS

Ingredients• 4 cups guava• 4 cups mashed pawpaw• 8 cups sugar• 3 tablespoon lemon juice• grated rind of 2 lemons

Ratio4:4:8:3 = for 4 cups guava, 4 cups pawpaw pulp,8 cups of sugar, 3 tablespoon lemon juice, 2grated grind lemons.

MaterIals required:• Large pot for preparing the jam• Wooden spoon• Bottles, jars• Clean tea towels• Large pot for sterilizing the jars• Saucer for testing the jam• Measuring cups.

Sterilization• Jar and lids must be thoroughly washed and

sterilized.• Wash jars and lids in hot soapy water and

rinse thoroughly and placed in oven at 120degrees celsius or sterilized jars and lids byboiling them in hot boiling water in a largecovered pan for 20 minutes.

• Leave them inside the pan covered. Invert ontoa clean tea towel just before filling.



D7: Package and label guava-pawpaw jam

D6: Heat guava-pawpaw mixture

TestIng JamTo test if jam is cooked.• Put a little on a plate and let it cool. If it sets

and the surface wrinkle when tipped, then thejam is cooked.

• The bubbles burst on the surface of the jam.

• The jam will drop off spoon, not run off.

IMPORTANT THINGS TO CONSIDER

1. Select fruit which is well ripe Do not use fruitsthat are over ripe. Remove any damage orbruised pieces of the fruit.

2. Either fresh or frozen fruits can be used tomake jam.

3. Wipe or wash and thoroughly drain fruit asnecessary, before use.

4. Use large saucepan or preserving pan to avoidjam over boiling.

5. Never fill pan more than one third (1/3) full.Make jams in smaller rather than largeamounts. Two to three kilograms of fruit is agood amount to handle.

6. Gently boil fruit with little water if requireduntil pulpy Add sugar slowly and stir in untildissolved boil rapidly (fast). Stir occasionallyduring this time to prevent jam sticking tobottom of saucepan.

7. Use a wooden spoon for stirring.8. Timing when jam is ready must be decided by

testing, as condition of fruit, speed of boilingand size of pan will affect the result Testfrequently to determine when setting point hasbeen reached Remove the pan from the heatwhile testing.

9. Carefully skim the scum from the jam at thebeginning of or end of cooking.

SAFETY PRECAUTIONS

Electricity and fire safety• Do not use frayed cords.• Pull plug out by holding the plug not the cord.• Turn power off after use.• Use dry hands, not wet hands.• Keep cords away from hot appliances.• Keep children away from fire place.• Fire must be made in the usual place of cooking.• Do not over make fire by placing more

firewood Stove and fire use.• Always turn handles in. No handles over edge

of stove.• Always stay close by when cooking the jam.

Do not leave boiling jam unattended.• Use correct pot-holders, not wet or trailing tea

towels.• Lid must not be placed on the cooking jam pot.



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KITCHEN HYGIENE

Clean Kitchen• Wipe surfaces over when there is split water.• Use clean equipment• Always wash equipment well after use• Wash dishcloths and tea-towels often, so that

only clean ones are in use.• Use bleach and disinfectant to make sure that

dishcloths and mops are clean

Clean Cook• Always wear an apron.• Wash hands before handling the pawpaw and

after going to the toilet.• Do not sneeze over prepared pawpaw;

cover mouth with handkerchief when sneezing;wash hands afterwards.

• Keep hair clean, tied back from the face.• Cover cuts and wounds.

Hygienic handling• Wash hands, knives and boards after using

them to chop fruits.• Do not use chipped plastic or china ware..• Do not lick your finger when handling mashed

pawpaw.• If you taste jam from a spoon, always wash it

after use.• Do not return a used spoon to pot.

GLOSSARY

Word MeaningCitric acid A sharp-tasting acid present in

the juice of lemons and othersour fruits.

Chop Cut repeatedly by a knife intopieces.

Consistency The degree of thickness of asubstance.

Excess An amount that is more thannecessary, allowed or desired.

Frequently Occurring or done many times atshort or done many times atshort intervals.

Mash Soft mash by crushing asubstance.

Peel Remove the skin from a fruit orvegetable.

Quality The standard of how goodsomething is as measuredagainst other similar things.

Squeeze Firmly press from opposite or allsides.

Sterilized The process of treatingsomething to kill micro-organisms.(Heat sterilization is used duringcanning so the jam can be safelystored for long periods).

Wrinkle A slight line or fold.



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This short course module, developed in Papua New Guinea, is based on the competency-based trainingmodel.The Skill Training Resource Unit (STRU) of Employment Oriented Skills Development Project (EOSDP)in conjunction with Department (TVET) division and the implementing agency Department forCommunity Development Services wish to express their thanks to the people who have contributed inproducing the module.We hope it will provide basic knowledge and skills for the informal and the formal sectors especiallythe women, men and the youth to be employed or self-employed through having better skills fortomorrow.

Acknowledgement

p o box 1097, waiganinational capital districtpapua new guinea.

tel: (675) 323 2633fax: (675) 323 0944

The development of this short course wassponsored by the ADB-PNGEMPLOYMENT SKILLS DEVELOPMENTPROJECT (EOSDP) and produced bycurriculum officers at the SKILLSTRAINING RESOURCES UNIT (STRU)

making jam making guava pawpaw jam

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