EntrePinoys Atbp.

PINEAPPLE JELLY

Ingredients:

• 1 cup pineapple juice
• 3/4 cup refined sugar
• 1% pectin, optional

Procedure:

1. Weigh rareripe pineapple. Wash it thoroughly in tap water.
2. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
3. Peel the rareripe fruits and remove the eyes.
4. Wash and mash the fruit thoroughly.
5. Strain the juice through cheesecloth or in a muslin bag to remove the pulp.
6. Add sugar to the juice. Dissolve sugar fully (1:0.75). Strain to remove impurities. If necessary, add pectin. Blend fully to dissolve.
7. Cook until the temperature reaches 107 to 109°C or until a soft ball is formed when the jelly is dropped in a cup of water.
8. Pour in sterilized dry glass jar.
9. Seal, label and store in a cool dry place.

DEHYDRATED PINEAPPLE

1. Weigh rareripe pineapple. Remove crown. Weigh. Wash pineapple thoroughly in tap water.
2. Soak in chlorinated water (200 ppm)* for 10 minutes to reduce microbial load. Drain.
3. Peel the fruits and remove the eyes and the core.
4. Cut the fruits into wedges of about ½- to 1-inch thickness or dice it into desired size and thickness.
5. Steam blanch the fruit slices for 8 minutes. Cool rapidly in running water.
6. Soak the fruits into hot boiled syrup (60 parts sugar, 40 parts water). Cook it rapidly until translucent. Cool to room temperature.
7. Add 0.1% sodium metabisulfite (or a combination of 0.1% sodium erythorbate and 0.1% citric acid). Soak overnight in syrup for 18-20 hours.
8. Drain the syrup. Rinse the fruit slices 2 to 3 times in tap water.
9. Drain thoroughly.
10. Lay the fruits in trays lined with cheesecloth. Dry in cabinet drier with 60±2°C temperature for 8 to 10 hours or until dry.
11. Remove the dried pineapples from the tray. Pack in ordinary plastic bags. Allow the dried pineapple to sweat overnight.
12. Separate pineapple slices. Pack it in a suitable packaging material.
13. Seal. Label and store in a cool dry place.

CANDIED PINEAPPLE

1. Weigh rareripe pineapple. Remove the crown. Wash pineapple thoroughly in tap water.
2. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
3. Peel the fruits and remove the eyes and the core.
4. Cut the fruits into desired thickness and shape (or cut it into wedges of about 2 cm thickness or dice it into desired size and thickness).
5. Soak the fruits into hot boiled heavy syrup (1 part water: 1 part sugar) containing citric acid equivalent to 0.3% (3g/liter of syrup), and sodium benzoate, 0.1% (1g/liter of syrup). The latter is added as a precautionary measure against mold growth.
6. Let the material stand overnight in a cool place.
7. Drain the fruits.
8. Increase the syrup concentration by 2% or more and boil.
9. Cool the hot syrup slightly and re-soak the fruits.
10. Repeat this operation daily for about a week or until the sugar no longer dissolves.
11. Drain the syrup-impregnated fruit.
12. Wipe off sticky syrup with clean moist cloth, and dry under the sun or appropriate drier until moisture content is about 30 to 35%.
13. Cool. Pack and seal it in polyethylene bags, glass jars, or other appropriate containers.

Pages: 1 2

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