On September 26, 2025, the Department of Home Science at Hindu Kanya College, Kapurthala, collaborated with NFCI- The National Finishing Culinary Institute for an inspiring Workshop on Jams and Jellies. Dr. Archna Garg, College Principal, warmly welcomed the esteemed Dr. Anjna Joshi and  NFCI team, setting the stage for a transformative session. This hands-on workshop blended culinary skill-building with personal empowerment, equipping students for careers in hospitality or entrepreneurial ventures like cloud kitchens.

Dr. Anjna Joshi: Culinary Expert and Reiki Practitioner

The session introduced Dr. Anjna Joshi, NFCI Director, a culinary expert and skilled Reiki practitioner, alongside Head Chef Ram and Chef Sehaj. Dr. Joshi inspired students to combine culinary creativity with inner balance.

– From Home to Success: She noted that selling homemade pickles or jams is a great start, but professional skills can turn small ventures into recognized brands.

– Skill vs. No Skill: Dr. Joshi compared unskilled businesses are like to cooking without a recipe—results lack consistency. Proper training ensures quality and scalability.

– Reiki for Success: As a Reiki practitioner, she led activities like face yoga and stress management, emphasizing physical, mental, and spiritual wellness for business success.

Her holistic approach left students motivated to pursue culinary goals with confidence and clarity.

Why Culinary Skills Matter

Practical skills are key to financial independence and career growth. The workshop highlighted:

– Job Opportunities: Skills in jams, jellies, pickles, and papad open doors in restaurants, hotels, and catering.

– Entrepreneurship: Students can start home-based businesses, like cloud kitchens, selling artisanal products.

– Creativity: Experimenting with flavours and branding helps students stand out.

– Financial Freedom: Culinary expertise enables sustainable income through jobs or ventures.

Hands-On Learning: Jams, Jellies, and More

The workshop bridged theory and practice, teaching professional techniques for crafting jams, jellies, pickles, and papad, ideal for kitchens or home businesses.

Live Demonstrations by Head Chef Ram and Chef Sehaj showcased:

– Innovative Jellies: Mango, orange, kiwi, and lemon jellies with perfect texture.

– Delicious Jams: Made Plum and apple jams with rich flavor and shelf stability.

– Key Techniques: Precise measurements and heating for consistent, market-ready products.

Recipes:

Preservation Tips for Jams, Jellies, Pickles, and Papad

NFCI shared essential preservation techniques to ensure product longevity:

– Preserving Jams and Jellies:

– Sterilize jars by boiling for 10 minutes.

– Use a 1:1 sugar-to-fruit ratio to prevent spoilage.

– Seal hot jars tightly for a vacuum seal; store in cool, dark places.

– Refrigerate after opening; consume within 2–3 months.

 

– Preserving Pickles:

– Use vinegar or brine (pH < 4.6) to inhibit bacteria.

– Add an oil layer for Indian pickles to block air.

– Store in sterilized, airtight jars; refrigerate after opening.

 

– Preserving Papad:

– Dry completely to prevent mould; use a dehydrator or sun-dry.

– Store in airtight containers with silica gel; avoid humidity.

– Vacuum-seal for commercial longevity.

These tips empower students to produce shelf-stable products for home or commercial sale.

Seamless Execution

NFCI’s digital team ensured success:

– Ms. Bhavna, Assistant Manager, coordinated flawlessly.

– Mr. Gurminder, Senior Video Editor, enhanced the experience.

Gratitude and Impact

Mrs. Sarika Kanda, Head of Home Science, thanked Dr. Joshi, Chef Ram, Chef Sehaj, and the NFCI Digital team. Dr. Garg praised the workshop for:

– Skill Development: Techniques for professional or entrepreneurial pursuits.

– Holistic Empowerment: Combining culinary skills with wellness.

– Career Readiness: Preparing students for hospitality jobs or food ventures.

A Launchpad for Futures

Students left with:

– Marketable Skills: Creating jams, jellies, pickles, and papad for kitchens or businesses.

– Entrepreneurial Vision: Starting cloud kitchens or selling artisanal products.

– Holistic Confidence: Culinary expertise and Reiki-inspired calm for catering or product development.

Why NFCI Stands Out in Skill Empowerment?

With 35 years of excellence in Hospitality and Culinary Arts, NFCI has been a trusted name in shaping industry-ready professionals. The institute goes beyond theory — focusing on skill-based learning that transforms careers. By emphasizing practical expertise and industry-relevant training, NFCI ensures that every student is ready to:

• Excel in professional kitchens with confidence.
• Start their own ventures with hands-on know-how.
• Compete globally with a strong skill foundation.

Taking a Skill Course at NFCI is more than education — it’s empowerment for a lifetime career. To Know more call us at: 91-9888011222!