Roxanne Pompilio
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  • EDL 630—Learning and Discovery—Making Wine Jam (20% Project)
    • Preliminary Research for Inquiry Questions, Revisions, & Recipes
    • History of Jams, Jellies, Marmalade and Cannning
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    • Jam Making 101—My First Attempt at Making Grape Wine Jam
    • Jam Making 101—Second Attempt at Making Grape Wine Jam and First Canning
    • 20% Project—Final Reflection and Memories
    • Diigo Research—20 Percent Project
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Learning and discovery—The Secret to making jams and jellies


What is like learning through discovery?

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Revised Inquiry Questions for 20 Percent Project—Making Wine Jam and Jelly:

1.    What materials do I need to make the jam?

2.    What type of canning jars do I need to in order to preserve the jam?

3.    If I use my wine grapes, should I make jam, jelly, or both?

4.    How difficult and painful will it be to remove the seeds?

5.    How do I remove the seeds?

6.    How much jam or jelly can be made using my 40 bunches of grapes? Do I need to source other varieties of grapes in order to have enough?

7.    What temperature do I use to destroy the bacteria and make the jellied product safe to eat?

8.    How do I do the canning?

9.    How do I know if the canning worked?

10. What method or process should I use to can? My mother used to use a layer of wax? Is this still popular today?


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