The Diploma students of the Food Science and Technology Unit recently made Pumpkin Jam as an assessment for their Agro Processing of Fruits and Vegetables course.  The principle behind this exercise was to display a preservation technique which involves using high concentrations of sugar so as to prevent microbiological spoilage.

Fun Fact: The high sugar concentration lowers water activity i.e. the amount of water that bacteria et.al require to grow and multiply thereby causing spoilage.

The final product was tested for acidity and sugar content and compared to that of industry set standards. It was bottled using a pressure canning technique which also contributes to an extended shelf life. This Pumpkin Jam utilized all natural, local ingredients and is proposed to have an expected a shelf life of one year.  

Preparation of Raw Ingredients Weighing            Jam Sample on Analytical Balance for Testing

Sample Preparation