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Mar
7

Cebu Fruit Jam

Filed Under Cebu Native Fruits

PINEAPPLE JAM

Cebu Pine apple Jam

uhmmm…sarap!

Ingredients:

  • 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

Directions:

  1. Combine the pineapple, lemon juice and 3 and a half cups of sugar in a pan and let support for 1 hour.
  2. After an hour, add the remaining sugar and place the pan over a medium-high heat; stir perpetually until the sugar dissolves.
  3. Bring the mixture to a boil for two minutes.
  4. Remove the pan from the fire and skitter away any froth that accumulates.
  5. Place the pan over the heat again for a minute to boil.
  6. Again, withdraw and skitter away the froth.
  7. Add the butter and take the mixture to a boil again. Add the pectin and arouse perpetually.
  8. Boil for 1 minute.
  9. Skim off the foam.
  10. Allow the jam to chill for 7 minutes before adding it to canning jars.
  11. Close the jars and tub them in 250-degree water for 10 minutes to produce a stamp.

MANGO JAM


best for slice breads…

Ingredients:

  • Ripe mango
  • Refined sugar or brown sugar


Procedures:

  1. Wash mangoes and reduce into halves.
  2. Scoop the flesh and press with fork.
  3. Add one cup of sugar for every cup of mango flesh.
  4. Cook briskly and arouse often.
  5. Continue preparation until the mix get dense.
  6. Pack in infertile jars and withdraw atmosphere bubbles.
  7. Process jars in boiling water for 15 minutes.
  8. Cool, stamp, brand and shop.

APPLE JAM


try this…

Ingredients

  • 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

Directions

  1. Before you begin, have certain that all the apples have been exhaustively washed, peeled and cored.
  2. You will require to make this in batches.
  3. Slice up the apples exquisitely and put in a big saucepan over a higher warmth. Boil heavily for a minute.
  4. Add the sugar, lemon juice and cinnamon while stirring ceaselessly.
  5. Let the mix boil for about an hour and a half until thickened, removing any scum that may climb to the surface.
  6. Remove from warmth, arouse in pectin, skitter away froth and ladle into jars, leaving 1/2 inch chief place.

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How to cook - http://homecooking.about.com/od/foodreference/How_to_Cook.htm
Cook Outdoors - http://www.outdoorcook.com/
Cooking Tips - http://www.foodreference.com/html/cookingtips.html



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