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Calamansi Nectar
Procedure:
1. Select big, green calamansi fruits.
2. Cut slits in the lower ends of the fruits to remove seeds and juice.
3. Soak the peel in water overnight.
4. The next day, boil the peel with enough water. Remove from fire when the natural green color of the fruit has set.
5. Soak the peel again in water for three days, changing the water regularly.
6. Boil the peel in water three or four times.
7. Drain off the water.
8. Cook the peel in syrup (two parts sugar and one part water) for 15 minutes. Soak overnight.
9. Boil it in the same syrup until it begins to thicken. Drain syrup.
10. Pack peel in jars and pour strained syrup.
11. Remove bubbles. Half-seal and sterilize jars for 25 minutes in boiling water. Seal tightly.
CALAMANSI NECTAR
Ingredients:
calamansi juice 1 c (approx. 1 kg fruit) sugar 2 c water 1 c
Utensils/Supplies:
knife chopping board cheesecloth measuring cups stove casserole ladle thermometer
Packaging Materials: sterilized bottles (500-ml cap)
Procedure:
1. Wash calamansi fruits and blanch for one minute in boiling water. Then immediately dip in cold water.
2. Cut calamansi at one end to avoid cutting the seeds which gives a bitter product.
3. Extract the juice and filter using a cheesecloth.
4. Measure the juice and heat at 70-80°C for one minute. Set aside.
5. Make a syrup by combining the sugar and water. For every cup of filtered juice, two cups of sugar and one cup of water is needed for the syrup.
6. Boil at a temperature of 108°C (226°F) for twenty minutes.
7. Let it stand until the temperature cools down to 80°C.
8. Add the juice and stir to mix well.
9. Pour the mixture while hot into previously sterilized bottles.
10. Seal bottles with caps, pasteurize for 5 minutes at 70-80°C.
11. Remove bottles and air cool immediately.
12. Seal, label bottles and store.
Objectives
To make the calamansi nectar sticky like honey.
To study the effect when the ingedients mixed in
Procedure:
1. Select big, green calamansi fruits.
2. Cut slits in the lower ends of the fruits to remove seeds and juice.
3. Soak the peel in water overnight.
4. The next day, boil the peel with enough water. Remove from fire when the natural green color of the fruit has set.
5. Soak the peel again in water for three days, changing the water regularly.
6. Boil the peel in water three or four times.
7. Drain off the water.
8. Cook the peel in syrup (two parts sugar and one part water) for 15 minutes. Soak overnight.
9. Boil it in the same syrup until it begins to thicken. Drain syrup.
10. Pack peel in jars and pour strained syrup.
11. Remove bubbles. Half-seal and sterilize jars for 25 minutes in boiling water. Seal tightly.
CALAMANSI NECTAR
Ingredients:
calamansi juice 1 c (approx. 1 kg fruit) sugar 2 c water 1 c
Utensils/Supplies:
knife chopping board cheesecloth measuring cups stove casserole ladle thermometer
Packaging Materials: sterilized bottles (500-ml cap)
Procedure:
1. Wash calamansi fruits and blanch for one minute in boiling water. Then immediately dip in cold water.
2. Cut calamansi at one end to avoid cutting the seeds which gives a bitter product.
3. Extract the juice and filter using a cheesecloth.
4. Measure the juice and heat at 70-80°C for one minute. Set aside.
5. Make a syrup by combining the sugar and water. For every cup of filtered juice, two cups of sugar and one cup of water is needed for the syrup.
6. Boil at a temperature of 108°C (226°F) for twenty minutes.
7. Let it stand until the temperature cools down to 80°C.
8. Add the juice and stir to mix well.
9. Pour the mixture while hot into previously sterilized bottles.
10. Seal bottles with caps, pasteurize for 5 minutes at 70-80°C.
11. Remove bottles and air cool immediately.
12. Seal, label bottles and store.
Objectives
To make the calamansi nectar sticky like honey.
To study the effect when the ingedients mixed in