CANDIED LANGKA

CANDIED LANGKA

 

Ingredients:

 

1 kg langka

2 1/2 cups white sugar

1 gram sodium benzoate

 

Procedure:

 

1. Select sound, ripe langka fruit.

2. On the first day, cut langka into segments and separate edible pulp from seeds.

3. Wash it in running water and drain.

4. Dip langka in boiling water and drain.

5. Prepare syrup by boiling 2 cups water and 2 cups sugar for 5 minutes.

6. Soak langka pulp overnight in a cooled syrup.

7. On the second day drain off syrup, boil until the consistency becomes thick.

8. Repeat step no. 6

9. On the second day drain off syrup, boil until the consistency becomes thick.

10. Repeat step no. 6.

11. On the fourth day repeat step no. 9 and 10, then add 1 gram sodium benzoate. Mix well.

12. On the fifth day, drain the fruit, arrange on trays and dry in a dehydrator or under the sun for   

       16 hours at 52-64oC. (sun dried fruits should be pasturized in an oven for 30 minutes before

       wrap­ping).

13. Cool, wrap in cellphane and pack in polyethylene bags.

14. Label and store in a cool dry place.

Source: DA

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