OCCUPATIONAL SKILLS DEVELOPMENT

SHORT COURSE
For
Papua New Guinea Non-Formal Sector

MAKING JAM
Making Mango Jam THO18ii

RATIONALE

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

p o box 1097, waigani

national capital district
papua new guinea.

tel: (675) 323 2633 The development of this short course was sponsored by the ADB-PNG
fax: (675) 323 0944 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) and
produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT
(STRU)
NOT FOR SALE
 Making mango jam

TABLE OF CONTENT

CONTENTS PAGES

Course Outline 2

Competency Profile 3
• Making mango 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 11

Glossary 11

Acknowledgement 12

EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT 1

 Making mango jam

COURSE OUTLINE: Making mango jam

Program: TOURISM AND HOSPITALITY
Course: MAKING JAM
Module code: TH018ii
Module name: Making Mango Jam

Module1:
Making Pineapple Jam

Module 2:
Making Mango Jam

Module 3:
Making Pawpaw Jam

Module 4:
Making Guava-Pawpaw
Jam

Module 5:
Making Banana Jam

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COMPETENCY PROFILE: Making mango jam

Duty Task

A. Pineapple A1. Select A2. Wash A3. Peel and A4. Crush
Jam pineapple pineapple slice fruit pineapple

A5. Add sugar A6. Heat pineapple A7. Package and

and lemon mixture label pineapple
juice jam

B. Mango B1. Select B2. Wash B3. Peel and slice B4. Mash
Jam mangoes mangoes mangoes mangoes

B5. Add sugar B6. Heat mango B7. Package and

and lemon mixture label mango
juice jam

C. Pawpaw C1. Select C2. Wash C3. Peel and slice C4. Mash
Jam pawpaw pawpaw pawpaw pawpaw

C5. Add sugar C6. Heat pawpaw C7. Package and

and lemon mixture label pawpaw
juice jam

D. Guava- D1. Select D2. Wash D3. Peel and D4. Mash
Pawpaw guava- guava- slice guava- guava-
Jam pawpaw pawpaw pawpaw pawpaw

D5. Add sugar, lemon D6. Heat guava- D7. Package and label
juice, lemon rind pawpaw mixture guava-pawpaw
and guava-pawpaw jam

E. Banana E1. Select E2. Wash E3. Peel and slice E4. Mash
Jam bananas bananas bananas bananas

E5. Add sugar, lemon E6. Heat banana E7. Package and label
juice and water mixture banana jam

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 Making mango jam

CURRICULUM GUIDE
Program: TOURISM AND HOSPITALITY
Course: MAKING JAM
Module code: TH018ii
Module name: Making Mango Jam
Nominal duration: Approximately 8 hours
Module Purpose: The purpose of the module is for participants to successfully identify,
demonstrate, sterilise and store jam in the correct manner following
the correct procedures in jam making.
Content: B1. Select mangoes
B2. Wash mangoes
B3. Peel and slice mangoes
B4. Mash mangoes
B5. Add sugar and citric acid (lemon juice)
B6. Heat mango mixture
B7. Package and label mango 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 who
has experience in jam making skills.
Resource method: Observation, Demonstration Check list.
Assessment condition: In a kitchen situation where all materials and equipments are provided
or training hall for women’s normal activities are done;
Evaluation: The participants will demonstrate mastery of each skill. The final
product 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

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Overview of Learning Outcomes APPENDIX 2: Training and Assessment guide

On successfully completion of the module each Task B2: Wash mangoes.
participants will be able to; Suggested minimum instructional time: 30 minutes
B1. Select mangoes.
B2. Wash mangoes. Learning outcome B2.1:
B3. Peel and slice mangoes. • Wash mangoes using good clean water
B4. Crush mangoes. Teaching strategy:
B5. Add sugar, citric acid (lemon juice). Learning activities for the trainee must include
B6. Heat mango mixture. the instructor;
B7. Package and label mango jam. 2.1 Identify number of mangoes to use.
2.2 Explain reasons for washing the mangoes.
2.3 Demonstrate washing of mangoes.
APPENDIX 1: Training and Assessment guide 2.4 Identify two methods to dry mangoes.

Assessment condition:
Task B1: Select mangoes.
The trainee must have excess to;
Suggested minimum instructional time: 30 minutes
• mangoes
Learning outcome B1.1: • bowls
• Identify and select good mangoes • large water container
• bowl of water
Teaching strategy:
Learning activities for the trainee must include • rack for drying the mangoes
the instructor; • clean tea towels
1.1 Identify the fruit.
Assessment criteria:
1.2 Identify the good ones from the bad ones. The trainee has;
1.3 Explain and demonstrate ways to cut away 2.1.1 Selected ten good mangoes.
spoilt parts.
2.2.2 Discussed reasons for washing the mangoes.
Assessment condition: 2.3.3 Washed the mangoes.
In a classroom situation where all participants are 2.4.4 Listed two methods of drying the mangoes.
provided with;
a; drip dry on the tray,
• mangoes
b; place on clean tea towel to dry.
• knife
• dishes Assessment method:
• Oral question
Assessment criteria: • Observation
The trainee has;
• Practical demonstration
1.1.1 Named the fruit.
1.2.2 Selected good mangoes.
1.3.3 Cut away the spoilt part of the mangoes.
APPENDIX 3: Training and Assessment guide
Assessment method:
Task B3: Peel and slice mangoes.
• Oral question
Suggested minimum instructional time: 1 hour
• Observation
• Practical demonstration Learning outcome B3.1:
• Peel and slice mangoes

Teaching strategy:
Learning activities for the trainee must include
the instructor;
3.1 Explain and demonstrate peeling of mangoes.
3.2 Identify and chop mangoes to the required
size.

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 Making mango jam

Assessment condition: Assessment method:

In a classroom situation where all participants are • Oral question
provided with; • Observation
• bowls • Practical demonstration
• kitchen knife
• chopping board
• measuring cups APPENDIX 5: Training and Assessment guide
• pot of water
• large cooking pot Task B5: Add sugar and lemon juice.
Suggested minimum instructional time: 1 hour
• mangoes

Assessment criteria: Learning outcome B5.1:

The trainee has; • Measured correct amount of sugar and lemon
juice to add
3.1.1 Peeled the mangoes.
3.2.2 Sliced and chopped the mangoes into pieces. Teaching strategy:
Learning activities for the trainee must include
Assessment method: the instructor to:
• Oral question
5.1 Identify correct amount of sugar.
• Observation
5.2 Identify the correct amount of lemon.
• Practical demonstration
5.3 Explain and demonstrate adding of sugar and
lemon to the fruit.

Assessment condition:
APPENDIX 4: Training and Assessment guide
In a classroom situation or a training hall where
Task B4: Mash mangoes. all participants are provide with;
Suggested minimum instructional time: 1 hour • bowl
• measured sugar and lemon
Learning outcome B.4:1 • wooden spoon
• Mash mangoes
• strainer
Teaching strategy: • measuring cups
Learning activities for the trainee must include • measuring spoon
the instructor to;
• large pot cooking pot
4.1 Explain and demonstrate crushing of
mangoes. Assessment criteria:
4.2 Identify the correct pulp consistency. The trainee has;
4.3 Identify the correct pot for cooking. 5.1.1 Measured 3 cups of sugar.
5.2.2 Squeezed juice of 4 lemons.
Assessment condition:
5.3.3 Added sugar and lemon juice to mashed
In a classroom situation or a training hall where
mango.
all participants are provide with
• bowl Assessment method:
• masher • Oral question
• fruit • Observation
• strainer • Practical demonstration
• large pot cooking pot

Assessment criteria:
The trainee has;
4.1.1 Mashed mangoes.
4.2.2 Mushed mangoes to correct pulp
consistency.

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APPENDIX 6: Training and Assessment guide Assessment condition:

In a classroom situation or a training hall where
Task B6: Heat mango mixture. all participants are provide with;
Suggested minimum instructional time: 2 hours • bowl
• jars with lids
Learning outcome B6.1:
• Heat mango mixture • wooden spoon
• thong
Teaching strategy:
• water
Learning activities for the trainee must include
the instructor to; • clean tea towel
6.1 Identify the method of cooking the jam. • large pot cooking pot
6.2 Explain required time for cooking. Assessment criteria:
6.3 Explain the right consistency of cooked jam. The trainee has;
7.1.1 Selected equipment for sterilization.
Assessment condition:
In a classroom situation or a training hall where 7.2.2 Boiled jars in hot boiling water for 20
all participants are provide with; minutes.
• bowl • strainer 7.3.3 Filled the jars to the top with jam.
• wooden spoon • measuring cups 7.4.4 Sealed jams tightly.
• measuring spoon • large pot cooking pot 7.5.5 Labelled the jars.
• measured sugar and lemon Assessment method:
• Oral question
Assessment criteria:
The trainee has; • Observation
6.1.1 Outlined the method of cooking the jam. • Practical demonstration
a; boiling
6.2.2 Boil the mango mixture for two hours.
6.3.3 Cooked the jam to the right consistency. APPENDIX 8: INSTRUCTIONAL NOTES

MAKING MANGO JAM

Assessment method:
• Oral question
A1: Select mangoes
• Observation
• Practical demonstration • Choose 10 quality mangoes.
• Cut away spoilt parts of the mangoes.

APPENDIX 7: Training and Assessment guide

Task B7: Package and label mango jam.
Suggested minimum instructional time: 1 hour

Learning outcome B7.1:

• Package and label mango jam

Teaching strategy:
Learning activities for the trainee must include
the instructor to;
7.1 Identify equipment for sterilization.
7.2 Explain and demonstrate sterilizing of jars.
7.3 Explain and demonstrated filling the jars.
7.4 Explain and demonstrated sealing of the jar.
7.5.5 Explain and demonstrated label jar.

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 Making mango jam

B2: Wash mangoes B4: Mash mangoes

• Mash chopped mangoes with a clean fruit
• Fill water in a clean large bowl.
masher or any other fruit press to pulp.
(You will need a large amount).
• Remove any excess water.
• Wash the fruit in good clean water.
(Do not wash the mangoes in hot water). • Place in large cooking pot.
• Check to see that the mangoes are clean.
(After washing the mangoes).
• Place on a rack for the water to drip dry.

A5: Add sugar and lemon Juice

• Measure 3 cups of sugar (Sometimes the

B3: Peel and slice mangoes
• Peel the skins away from mango flesh, only
the yellow flesh remain, place in a clean bowl.
• Chop mangoes into equal sizes.
• Place slice mangoes in a clean bowl.
amount of sugar added will depend on the
sweetness of the mango).
• Juice of 4 lemons.
• Add sugar and lemon to mashed mango and
mix well (lemon juice will help jam to jell
properly).

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B6: Heat mango mixture ATTACHMENTS

Ingredients
• Prepare fire place or gas stove. • 10 fresh chopped mangoes.
• Place pot of mixture on the heat (open fire or • 3 cups sugar (depends on the sweetness of the
gas stove). fruit).
• Cook mango mixture. • Juice of 4 lemons.
• Boil to concentrate the sugar to right level.
• Mixture is stirred continuously so the jam will Ratio
not get stuck at the side of the pot or it will not 10:3:4 = for 10 mangoes, 3 cups of sugar, juice of
burn. 4 lemons.
• Stir mixture with wooden spoon. 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

B7: Package and label mango jam

• 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.
• Sterilized and removed.
• Soak lids in hot boiling water and removed.
• Fill jars to the top with jam.
• Jam are sealed tightly.
• Jars are labelled.
• Jars have decorated tops with a ribbon.
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 120
degrees celsius or sterilized jars and lids by
boiling them in hot boiling water in a large
covered pan for 20 minutes.
• Leave them inside the pan covered Invert onto
a clean tea towel just before filling.

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Testing Jam IMPORTANT THINGS TO CONSIDER

To test if jam is cooked;
1. Select fruit which is well ripe Do not use fruits
• Put a little on a plate and let it cool If it sets that are over ripe. Remove any damage or
and the surface wrinkle when tipped, then the bruised pieces of the fruit.
jam is cooked.
2. Either fresh or frozen fruits can be used to
make jam.
3. Wipe or wash and thoroughly drain fruit as
necessary, before use.
4. Use large saucepan or preserving pan to avoid
jam over boiling.
5. Never fill pan more than one third (1/3) full.
Make jams in smaller rather than large
amounts. Two to three kilograms of fruit is a
good amount to handle.
6. Gently boil fruit with little water if required
until pulpy Add sugar slowly and stir in until
dissolved boil rapidly (fast). Stir occasionally
during this time to prevent jam sticking to
bottom of saucepan.
• The bubbles burst on the surface of the jam.
7. Use a wooden spoon for stirring.
8. Timing when jam is ready must be decided by
testing, as condition of fruit, speed of boiling
and size of pan will affect the result Test
frequently to determine when setting point has
been reached Remove the pan from the heat
while testing.
9. Carefully skim the scum from the jam at the
beginning of or end of cooking.

SAFETY PRECAUTIONS

Electricity and fire safety

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

Clean Kitchen Word Meaning
• Wipe surfaces over when there is split water. Citric acid A sharp-tasting acid present in
• Use clean equipment. the juice of lemons and other
• Always wash equipment well after use. sour fruits.

• Wash dishcloths and tea-towels often, so that Chop Cut repeatedly by a knife into
only clean ones are in use. pieces.

• Use bleach and disinfectant to make sure that Consistency The degree of thickness of a
dishcloths and mops are clean. substance.
Excess An amount that is more than
Clean Cook necessary, allowed or desired.
• Always wear an apron.
Frequently Occurring or done many times at
• Wash hands before handling food and after short or done many times at
going to the toilet. short intervals.
• Do not sneeze over prepared mango; Mash Soft mash by crushing a
cover mouth with handkerchief when substance.
sneezing; wash hands afterwards.
Peel Remove the skin from a fruit or
• Keep hair clean, tied back from the face. vegetable.
• Cover cuts and wounds.
Quality The standard of how good
Hygienic handling something is as measured
against other similar things.
• Wash hands, knives and boards after using
them to chop mangoes. Squeeze Firmly press from opposite or all
sides.
• Do not use chipped plastic or china ware.
• Do not lick your finger when handling mangoes. Sterilized The process of treating
something to kill micro-organisms.
• If you taste jam from a spoon, always wash it (Heat sterilization is used during
after use Do not return a used spoon to pot. canning so the jam can be safely
stored for long periods).
Wrinkle A slight line or fold.

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

12 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT

p o box 1097, waigani
national capital district
papua new guinea.

tel: (675) 323 2633

fax: (675) 323 0944

The development of this short course was

sponsored by the ADB-PNG
EMPLOYMENT SKILLS DEVELOPMENT
PROJECT (EOSDP) and produced by
curriculum officers at the SKILLS
TRAINING RESOURCES UNIT (STRU)