Learning about complex carbs while making triple berry jam!

Why did we make jam? To learn how pectin works as a complex carb in jam, helping to thicken it.

What complex carb is in jam? The complex carb was either the pectin powder or the pectin in the lemon juice.

What were our variations?

Sarah: Made her's with lemon juice as the pectin or the binding agent and it's made with all real sugar.

Taryn: Made mine with pectin powder packet as the thickening agent and it's made with half real sugar and half splenda.

What were your observations on both?

Taste:
T= Mine was more sweet from the splenda and mine had more whole berries in it.
S= Sarah's was not as sweet from the lemon juice and had more of a berry taste that was stronger.

Color:
S= Sarah's was darker
T= Mine was lighter

Consistency:
S= It was more thicker and it held more form and it was more crushed than Taryn's.
T= Mine was not as thick and it was less crushed and mine was more of a paste.

Smell:
S= Sarah's Jam had a stronger fruit smell.
T= Taryn's Jam had a lighter smell.

What are other examples of complex carbs used while cooking? Give at least three.
(What is the food? What is the complex carb? What is the function of the complex carb in the food?)
1)= Jello, pregelatinzed starch, thickening agent.
2)= Onion Rings, flour, binds the flour to the onion, binding agent.
3)= Gummy Worms, carbohydrates gums, holds shape and provides structure.


Pictures of our homemade jam (look! They both set-up!)