Saturday, March 15, 2014

Homemade guava jelly and calamansi juice

Dr Abe V Rotor
Living with Nature School on Blog
Paaralang Bayan sa Himpapawid (People's School-on-Air) with Ms Melly C Tenorio
738 DZRB AM Band, 8 to 9 evening class, Monday to Friday
Use ripe native guava newly picked from the tree. Be sure all fruits are healthy. Discard green, over ripe, and damaged fruits. You may need a kilo of fruits.
  • Slice the fruits thinly, place in a saucepan, add water twice the volume and mash. 
  • Cover and cook slowly until the mash is soft, allow to cool.
  • Cover with muslim or linen, invert mash and collect the filtrate.
  • Take the four ends of the cloth, squeeze gently, and collect drippings in the bowl.
  • Discard pulp or use it as feed ingredient for poultry and livestock.  
  • For every cup of the  filtrate add one cup of white or washed sugar, plus 1 tbsp lemon juice. If you harvested 4 cups, add 4 cups of sugar, and 4 tbsp lemon or lime juice. 
  • Put the mixture back on low fire and bring it to boil, while continuously stirring, until the mixture starts to turn into jelly.  Let it stand for half an hour
  • Pour jelly into sterilized glass jar while it is still warm, cover and seal.  Label. 
Extracting the juice of calamansi 
  • Add sugar equal to the volume of the extract to make the mother stock.  
  • Place in the refrigerator.  Do not freeze.  It will remain fresh up to one month.  
  • All that the children need is to add two to four tbsp to a glass of water, and pronto! Calamansi juice, more nutritious and economical than commercial softdrinks and juices. 
  • And there's one thing you are sure of - no preservatives.  You know it is clean and safe.  ~

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