Month: December 2009

JACKFRUIT PRESERVE

JACKFRUIT PRESERVE

 

Ingredients:

 

1 kg jackfruit pulp

1 kg white sugar

1 part water

 

Procedure:

 

1. Select the ripe but firm langka fruits. Remove the seeds and cut both ends of the flesh, then wash.

2. Boil syrup for 10 mins. Combine 1 part each sugar and water for every part of langka pulp. Soak overnight.

3. Drain syrup the following day. Pack in sterilized jars and pour boiling syrup. Remove bubbles, then half seal.

4. Pasteurize in boiling water for 30 mins. Seal tightly.

5. Place the jars upside down to test for leakage.

6. Cool, dry, and label.

Source:DA

JACKFRUIT JUICE

JACKFRUIT JUICE

 

Ingredients:

 

jackfruit pulp

sugar

calamsi extract

water

 

Procedure:

 

1. Steam-blanch the jackfruit pulps for five minutes.

2. Osteorize the jackfruit pulps to procedure puree.

3. Mix 1 part puree to 3 parts water.

4. Add calamansi extract and sugar to taste.

5. Cool and serve.

Source: DA

Jackfruit production

Jackfruit scientifically known as Artocarpus heterophyllius, lam, locally known as “nangka” or “langka” is a favorite dessert of Filipinos, it is one of the most widely grown fruit crops in the Philippines. It was reported that this fruit is one of the famous in the world because it produces the largest edible fruit that weighs as much as 50kg. Many people believe that the leaves of the jackfruit tree can cure skin diseases. The bast of the tree is utilized in making rope and clothing. Cebuanos use the wood of the jackfruit tree in making excellent guitars and ukeleles, that’s why jackfruit orchards are becoming increasingly popular in Cebu.

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