EntrePinoys Atbp.

Ingredients:

• 1 kilo calamansi
• refined white sugar
• water

Utensils:

• stainless steel strainer
• stainless steel bowls
• stainless steel knives
• plastic chopping board
• cheesecloth
• thermometer (dial type)
• stainless steel casserole
• measuring cups
• LPG with stove
• stainless steel ladle

Packaging Materials: sterilized bottles/jars

Procedure:

1. Slice calamansi at its topmost part. Avoid injuring the seeds to prevent bitter taste of the product.
2. Squeeze. Strain juice using cheesecloth.
3. Measure/weigh the juice. Heat calamansi juice for 1 minute at 70°-80°C. Set aside.
4. Prepare syrup, 1 part sugar in ½ part water or 1:0.5 based on the weight of the juice. Boil syrup (108°C or 226°F).
5. Strain syrup.
6. Cool syrup to 80°C then add calamansi juice. Mix.
7. Pour the mixture in sterilized bottles. Seal thoroughly.
8. Process in boiling water for 5 minutes at 70-80°C.
9. After processing, cool at room temperature. Label and store.

source: mis.dost.gov.ph

Related posts:

1. Calamansi Food Processing
2. Making Calamansi Preserve and Nip
3. How to Make Calamansi Candy and Jelly
4. Ready-to-Drink Calamansi Juice Processing