EntrePinoys Atbp.

C. Pineapple-Papaya Jam

Ingredients:

• Pineapple pulp 11.4kg
• Papaya pulp 11.4kg
• Cane sugar 22.8kg
• Apple pectin (150 grade) 171g
• Citric acid 182g
• Fresh ground ginger 214g

Procedure

1. Remove and discard the ends of the pineapples. Remove the skin and take out the central core. Prepare a pulp by passing the fruit pieces through a pulping machine fitted with a 100mm screen sieve.
2. Peel the papaya, halve the fruits and remove the seeds. Pulp in the pulping machine using a 100mm screen sieve.
3. If ginger root is used as a flavouting, peel and macerate it using a Kenwood blender until it has a very fine paste-like consistency.
4. Place the weighed fruit pulp into a stainless steel steam jacketed kettle and heat to about 43°C, stirring constantly.
5. Turn off the heat. Add the pectin (that has previously been mixed with about ten times its weight with some of the pre-weighed sugar) and stir continuously to prevent the pectin from clotting.
6. When the pectin has dissolved, add the remainder of the sugar and dissolve completely in the mixture. Turn on the heat and stir the mixture until the jam starts to boil vigorously. Continue stirring until the jam is almost at its finishing point (105°C).
7. Add the citric acid and ginger if it is being used.
8. After the jam has reached 105°C, it is tested for the end point. This is determined by removing samples of the jam at intervals and measuring the total soluble solids (TSS) in a refractometer. The sample must be cooled before it is measured. When the required TSS has been reached, the jam is taken off the heat and any surface foam is removed.
9. The hot jam is quickly poured into hot sterile jars. The jars are sterilized by boiling in water for 30 minutes. They should be hot when they are filled to avoid them cracking when the hot jam is poured in.
10. The jars are fitted with sterile lids and sealed. The jars are then inverted for about 3 minutes to ensure that the lids are sterilized.
11. The filled jars are cooled in clean running water until they are slightly higher than room temperature. They are air-dried and labeled.

D. Mango Jam

Ingredients:

• Mangoes – ripe and under-ripe
• Sugar – 60% of the weight of prepared mango
• Lemon juice – 2 spoons per kg mango

Procedure:

1. Wash and peel the mangoes using a stainless steel knife. Cut into small chunks and weigh. Weigh out the sugar (equal to 60% the weight of mango).
2. Add 70% of the weighed out sugar to the mango pieces, plus 2 spoons of lemon juice per kg of mango. Heat the mixture, stirring all the time, until the total solids is 55° Brix as measured by a refractometer.
3. Add the remaining 30% of sugar plus 2 spoons lemon juice per kg mango. Heat again. Stir well during heating until the total soluble solids is 67-68° Brix.
4. Hot fill the jam into clean sterile jars. The jam should be stirred in the jars to eliminate any air that may have got in. Seal the jars with sterile screw caps.
5. Cool to room temperature. Label the jars and store in a cool dry place.

E. Tropical Fruit Jam – Pineapple, Guava, Papaya

This is an extra quality jam that is prepared with less sugar than normal. Because it has less sugar, the jam must be stored in a refrigerator after opening, or consumed within a few days.

Ingredients:

• 6kg peeled fruit
• 3kg sugar
• 50ml lemon juice

Procedure

1. Sort the fruit, discard any unripe, over-ripe or damaged fruit.
2. Wash in clean water and leave to drain.
3. Peel with a stainless steel knife and cut into halves or quarters depending on the size of the fruit. Place the pieces in a large stainless steel cooking pan.
4. Cook on a low heat, stirring continually with a wooden spoon to prevent the jam from sticking to the bottom of the pan. Simmer for 15 minutes.
5. Turn up the heat and cook for a further 15 minutes, stirring continually.
6. Add 1kg sugar and dissolve rapidly. Cook for 30 minutes. Add 50ml lemon juice.
7. Add the remaining 2kg of sugar, dissolve rapidly and boil for 15-20 minutes until the product reaches setting point.
8. Remove from the heat, cool to about 85°C and pour into clean, sterilized jars.
9. Cover with clean sterile lids, cool to room temperature and label.

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