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Syllabus for SP.287

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SP.287 Kitchen Chemistry Seminar at MIT -Syllabus for Spring 2009

Tuesday , March 17th - Jams and Jellies

Weekly assignment

• Take a look at the recipe
• Reading assignment from the text (On Food and Cooking by Harold McGee, hardback version (copywrite 2004)) 296, 605-614
• Research Papers: effect of pH on pectin jelly formation ,and science of pectin
• Additional reading is at
  • Step by step procedures of canning
  • history of jam
  • Why does this recipe have so much sugar?
  • scientific writings on jam making
  • short history of jam making

Homework Questions

1. What is the difference between a jam, jelly and preserve?
2. What is the purpose of making jam?
3. Why do we add sugar to the recipe?
4. Where does pectin come from?
5. What is the purpose of the pectin?
6. Why do we have to boil the jars before we put our jam in?
7. If the lid does not seal after the jam has cooled what does that mean?
8. How does the low sugar version of pectin work?

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Last updated: December 28, 2008