By: Meghan Thoreau, OSU Extension Educator, Community Development & STEM, Pickaway County
This month, STEM Club had the pleasure of hosting guest OSU Extension Educator, Jessica Lowe, who led an engaging and hands-on exploration of jam making. Students discovered the fascinating science behind creating this sweet treat, delving into the roles of pectin, acid, and sugar in achieving the perfect gel-like texture.
The Science Behind Jam Making
During the session, students learned about the importance of:
- Pectin: a natural occurring substance found in the cell walls of fruits that acts as a gelling and thickening agent.
- Acid: helps to balance the sweetness and enhances the gel formation while creating an environment less favorable for microbial growth.
- Sugar: plays a crucial role in preserving the jam and contributing to its texture.
- Butter: reduces foam formation through fat molecules that disrupt foam bubbles and phospholipids molecules that act like surfactants that reduce surface tension.
Through experimentation and hands-on activities, students gained a deeper understanding of the chemical reactions and processes involved in jam making. This unit was designed to encourage curiosity and exploration in the kitchen, showcasing the intersection of science, technology, engineering, and math (STEM) in everyday life.
Key Takeaways
- The importance of measuring ingredients accurately in jam making
- How pH levels affect the gel formation process
- The role of sugar in preserving the jam and its impact on texture
