Fruit presserves are any ruit that has been traditionally prepared using pectin and sugar  to aid in long-term storage. generally, jam contains both the fruit juice and pieces of flesh, while jelly is simply solid fruit juice made firm through the use of pectin, a natural product made from apples. The most common fruits used to make jam are strawberry and grape, although berries, citrus fruits, and mint are also gaining popularity.

Why this will click

Pinoys are knwon for their sweeth tooth, and are always in search of a good palaman for their breads. For this season, fruit jam is a common stapple in every household and is consumed by every family member. And because the Philippine is teeming with tropical fruits, it is easy to make a variety of jam.

Materials Needed

• 12 8-oz sterillized glass bottles with cap, p300-500
• Strainer (cheesecloth or colander). P200
• 2 large pots (preferably non-stick for easy cleanup), P400
• Large stainless steel bowl, P150
• Potato masher, P100
• Ladle, P50
• Metal tablespoon, P10
• Tongs, P50
• 2.2 kg. of fruit, P200-P400
• 7 cups of sugar - P40-P60

How To Make the Fruit Jam

1. Wash your bottles and lids thoroughly in hot, soapy water, Rinse, and then sterilize them in a large pot of boiling water for 10 minutes. Leave them in the pot until you’re ready to fill them.
2. Wash the fruit and place them into the stainless steel bowl. Using the potato masher (a food processor or fork would also work), crush the fruit into fine pieces,
3. Transfer the fruit pulp to the other pot, adding just enough water to immerse the fruit. (Juicy fruit will need about 0.5 cup of water for each kg. of fruit.) Add calamansi if the fruit you are using isn’t acidic enough.
4. Boil over low to medium heat, stirring frequently to prevent burning. This helps release the juice and break down the fruit. Soft fruits should be boiled for 3 minutes, while firmer varieties may require more time. Make sure not to overcook the fruit, as this reduces the quality of the jam.
5. Pour the fruit through the cheesecloth strainer to clear the jelly. Allow the juice to drain completely, twisting the bag slightly to squeeze the remaining drops. Strain again. (If you want fruit chunks, you may opt to let the fruit stand int the pot for 10 minutes and then pour off the clear liquid, leaving the solids behind.)
6. Place the juice back into the pot, and add the sugar. (add 1 cup of sugar for every cup of high-pectin fruit juice. Only add 3/4 cup of sugar for those with moderate or low pectin levels.) If the juice is pale, add the sugar after boiling. Don’t stir, as the mixture comes to a boil.
7. To rest consistency take a cold tablespoon, and scoop half a spoonful of the fruit. Let it cool to room temperature. If it thickens to your desired consistency, the jam is done. If not, boil for another minute. Do this until the optimum consistency is reached.
8. Now, remove the bottles from the pot, filling them within 1/4 inch from the top. Place the lid on the bottles, and return them to the pot to boil for five minutes (Make sure the bottles are fully immersed in water).
9. Lift the bottles out using your tongs, and let them cool in a draft-free area overnight. Once cooled you may store them for up to one year.

How Much Will I Make

Locally produced jams sell at about P50 per bottle. This price increases for special combination fruits or sugar-free concoctions. You can opt to sell in bulk to stores at a 50 percent profit, or direct to customers with a 100 percent markup. Depending on the size of you operations and number of customers, expect to make you return on investment in a maximum of six months.

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