Dr Abe V RotorLiving 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. ~