Filed Under Cebu Native Fruits
- 5 cups of ready pineapple, crushed
- 1 (3oz) mob of pectin
- 3 tbsp of lemon juice
- 7 cups of sugar
- 3/4 tsp of unsalted butter
- Combine the pineapple, lemon juice and 3 and a half cups of sugar in a pan and let support for 1 hour.
- After an hour, add the remaining sugar and place the pan over a medium-high heat; stir perpetually until the sugar dissolves.
- Bring the mixture to a boil for two minutes.
- Remove the pan from the fire and skitter away any froth that accumulates.
- Place the pan over the heat again for a minute to boil.
- Again, withdraw and skitter away the froth.
- Add the butter and take the mixture to a boil again. Add the pectin and arouse perpetually.
- Boil for 1 minute.
- Skim off the foam.
- Allow the jam to chill for 7 minutes before adding it to canning jars.
- Close the jars and tub them in 250-degree water for 10 minutes to produce a stamp.
- Ripe mango
- Refined sugar or brown sugar
- Wash mangoes and reduce into halves.
- Scoop the flesh and press with fork.
- Add one cup of sugar for every cup of mango flesh.
- Cook briskly and arouse often.
- Continue preparation until the mix get dense.
- Pack in infertile jars and withdraw atmosphere bubbles.
- Process jars in boiling water for 15 minutes.
- Cool, stamp, brand and shop.
- 2 cups water
- 3 lbs tart apples, cored,peeled and chopped / 7 cups Apples (Peeled & Cored)
- 6 1/2 cups sugar
- 2 teaspoons cinnamon
- 1/4 cup lemon juice
- 1/2 bottle liquid pectin
- Before you begin, have certain that all the apples have been exhaustively washed, peeled and cored.
- You will require to make this in batches.
- Slice up the apples exquisitely and put in a big saucepan over a higher warmth. Boil heavily for a minute.
- Add the sugar, lemon juice and cinnamon while stirring ceaselessly.
- Let the mix boil for about an hour and a half until thickened, removing any scum that may climb to the surface.
- Remove from warmth, arouse in pectin, skitter away froth and ladle into jars, leaving 1/2 inch chief place.
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