CALAMANSI PRESERVE
Procedure:
- Select big, green calamansi fruits.
- Cut slits in the lower ends of the fruits to remove seeds and juice.
- Soak the peel in water overnight.
- The next day, boil the peel with enough water. Remove from fire when the natural green color of the fruit has set.
- Soak the peel again in water for three days, changing the water regularly.
- Boil the peel in water three or four times.
- Drain off the water.
- Cook the peel in syrup (two parts sugar and one part water) for 15 minutes. Soak overnight.
- Boil it in the same syrup until it begins to thicken. Drain syrup.
- Pack peel in jars and pour strained syrup.
- Remove bubbles. Half-seal and sterilize jars for 25 minutes in boiling water. Seal tightly.
CALAMANSI NECTAR
Ingredients:
- calamansi juice 1 c (approx. 1 kg fruit)
- sugar 2 c
- water 1 c
Utensils/Supplies:
- knife
- chopping board
- cheesecloth
- measuring cups
- stove
- casserole
- ladle
- thermometer
Packaging Materials: sterilized bottles (500-ml cap)
Procedure:
- Wash calamansi fruits and blanch for one minute in boiling water. Then immediately dip in cold water.
- Cut calamansi at one end to avoid cutting the seeds which gives a bitter product.
- Extract the juice and filter using a cheesecloth.
- Measure the juice and heat at 70-80°C for one minute. Set aside.
- Make a syrup by combining the sugar and water. For every cup of filtered juice, two cups of sugar and one cup of water is needed for the syrup.
- Boil at a temperature of 108°C (226°F) for twenty minutes.
- Let it stand until the temperature cools down to 80°C.
- Add the juice and stir to mix well.
- Pour the mixture while hot into previously sterilized bottles.
- Seal bottles with caps, pasteurize for 5 minutes at 70-80°C.
- Remove bottles and air cool immediately.
- Seal, label bottles and store.
source: mis.dost.gov.ph, wikipedia.org, photo from fftc.agnet.org
masarap