How to Make Jackfruit Syrup

Procedure

  1. Weigh previously washed and sanitized jackfruit. Cut/slice.
  2. Separate yellow pulp from white pulp. Remove seeds.
  3. Weigh yellow pulp.
  4. Pack in previously sterilized jars.
  5. Prepare 50% syrup*, added with 0.1% citric acid*.
  6. Add hot syrup into jars containing the fruit.
  7. Remove bubbles formed by exhausting at 80-C for 10 minutes. Seal.
  8. Process jackfruit in jars in boiling water for 30 minutes.
  9. Cool at room temperature. Label and store.

* 60% syrup – Basis: 1 kilo of edible pulp = 600 grams sugar + 400 mL water
50% syrup – Basis: 1 kilo of edible pulp = 500 grams sugar + 500 mL water
0.1% citric acid
0.1% convert to 0.001 = 0.001 x 1 kilo = 0.001 kg or 1 gram

source: mis.dost.gov.ph

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment moderation is enabled. Your comment may take some time to appear.

This site uses Akismet to reduce spam. Learn how your comment data is processed.