To make marmalade: 1. Sterilize jars to kill microorganisms that can spoil food. 2. Prepare the fruit by peeling, coring, and cutting it into chunks. 3. Crush the fruit to the desired consistency, either smooth or chunky. 4. Cook the fruit mixture with sugar until thickened to a syrup consistency.

1. PRODUCTION OF MARMALADE
By: Marcos Okecki, Anouk Laferrere & Juan Elia

2. BEFORE STARTING
➤ Ingredients:
8 cups of fresh fruit
4 cups of sugar
¼ cup of juice
½ teaspoon butter or
margarine
Glass jars

3. 1. As regards the canning of
marmalade, jars ought to be
sterilised so all microorganisms,
that spoil food are killed.
2. Fruit must be prepared; The
fruit chosen, is peeled, removed
the pits and stems and washed. It
is cut into various chunks, unless
smaller things, such as berries,
are being used.

4. 3. The fruit is smashed with a
potato masher or a wooden
spoon. How long the fruit is
crushed depends on what kind of
jam is wanted; 1 to 2 minutes for
a thick jam, but 3 minutes for a
smoother one.
4. Fruit is placed into a pot with
the juice and melted butter or
margarine. Then the ingredients
are gently stirred.
5. The mixture is boiled until
the bubbles don’t stop when
constantly stirred.

5. 6. While boiling, sugar is poured
proportionally to ½ number of
fruit cups. Stirring is not stopped.
7. Fruit mixture is simmer for 20
minutes, until a thicker syrup
consistency is achieved.
8. The heat is turned off and the
pot with the mixture is removed
from the burner.
9. Spoon is used to skim any
foam off the top surface

6. 10. The resulted jam or jelly is
ladled into the prepared jars,
which have been cleaned with a
damp cloth so any residue is
removed, leaving ⅛ inch of
empty space at the top.
11. The finished and well closed
jars are boiled for 10 minutes
into a large stock pot with a
spacer on the bottom. They are
covered by 1-2 inches.
12. Jars are removed from the
boiling water and placed on a
clean towel so they are cooled.

7. VOCABLARY
➤ Canning: container
➤ Sterilise: make something free of bacteria or other living
organisms
➤ Simmer: stay just below the boiling point while being heated
➤ Skim: remove a substance from the surface of a liquid
SOURCE:
WikiHow