How to make Jackfruit Powder, Jelly, Jam, and Marmalade

Jackfruit Jam


1. Use fully ripe fruits.
2. Cut the fruit into halves and separate segments. Remove the seed from each segment and grind the pulp.
3. To one cup of ground pulp, add 170 g (3/4 cup) of sugar and boil with constant stirring until the mixture is thick and clear.
4. Pack while hot in sterilized jars and seal tightly.

Jackfruit Jelly

Follow general procedures. Include the none edible portion around each bulb when making jelly.

Jackfruit-Pineapple Marmalade

Ingredients:

Jackfruit, finely sliced 226 g (1 cup )
Pineapple chopped 678 g (3 cups)
Sugar 452 g (2 cups)
Glucose 113 g (1/2 cup)

Procedure:

1. Mix above ingredients and cook until thick.
2. Pour into jar while hot.
3. Remove air bubbles and half-seal.
4. Sterilize jar in boiling water. A 355-ml (12-oz) jar will require 25 minutes to sterilize. Seal completely.

Jackfruit Powder

1. Wash firm, ripe fruit.
2. Peel the fruit.
3. Separate the fruit pulp from the seeds and inedible portion.
4. Steam-blanch for five minutes per 350 +- 20 g pulp sample.
5. Line the steamer with several folds of wax paper to avoid any metallic contact with pulp.
6. Cool the blanched pulp for 30 minutes.
7. Puree the pulp together with 0.05% sodium metabisulfite and sugar (amount may vary from 50-75%) in a blender. Allow 1 1/2 minute pureeing for every 250 +- 20 g pulp.
8. Pour the puree evenly over the surface of a shallow and waxed drying tray.
9. Dry at 55-60 degrees C until brittle.
10. Cool the product in the drier.
11. Remove the dried materials from the trays before a ventilating fan, since the product readily absorbs moisture.
12. Grind the dried material with a mortar and pestle, or a meat grinder when the sample is considerably large.
13. Sieve the powdered product.
14. Pack in appropriate containers with a desiccant.

Source: DOST, photo courtesy of www.marketmanila.com

How to make Chicharon, Chorizo, Sausages, Longanisa, Tocino etc.

Pork products that are ready-to-eat are in high demand in the Philippine market. There are many processed products that we can make from pork, chicken and beef. Food processing as a small business is lucrative and feasible.  Tocino, fresh native sausages, canton-style longanisa, chorizo de recado and chicharon are among these products.

Here are guides how to these products.

How to Make Canton-style Longanisa

Prepare about 300 grams of cubed or coarsely ground pork backfat and about 700 grams of ground lean pork. Mix these curing ingredients ( good for 1 kg of meat):

refined salt - 1 1/2 teaspoons
refined sugar - 3 tablespoons
anisado wine - 1 1/2 tablespoons
salitre - 1/8 teaspoons
achuete - 1/3 cup
Phos PT - 1 teaspoons

Mix the meat and the ingredients well. Cover and cure the meat for 8 hours at room temperature. You can cure it longer by refrigerating for one to two days. After curing, stuff the meat into casings. They can be made from small intestines of pigs or cows. But there are also cellulosiccasing that are being sold in the market.

Dry the meat in casing for 8 hours at a temperature of 110 F to 120 F in an artificial dryer. After drying, store in the refrigerator.

How to Make Fresh Native Sausages
This is also prepared from cubed or coarsely ground pork backfat (300 g) and lean pork (700 g). Mix the following curing ingredients (for 1 kg of meat):

refined salt - 1 1/2 tablespoons
refined sugar - 1 1/2 tablespoons
soy sauce (toyo) - 1 1/2 tablespoons
vinegar- 2 tablespoons
anisado wine - 2 tablespoons
ground black pepper - 1 tablespoon
chopped garlic - 2 tablespoons
salitre - 1/8 tablespoon
Phos Pt - 1 teaspoon
water - 1/4 cup

Follow procedure in preparing Canton-style longanisa. You need not dry the sausages. They can be cooked or sold after curing.

How to Make Chorizo de Recado.

Like the Canton-style longanisa and fresh native sausage, chorizo de recado is also made from cubed or coarsely ground lean pork (700 g) and pork back fat (300 g). But its curing ingredients are different.

refined salt - 3 1/3 teaspoons
salitre - 1/8 teaspoon
pimientos de España - 2 1/2 tablespoon
anisado wine - 1 1/2 tablespoon
ground black pepper - 1/4 teaspoon
thyme - 1/4 teaspoon
chopped and fried garlic - 1 tablespoon
nutmeg - 1/8 teaspoon
phosphate - dissolved in 1/4 water.
Chorizo and Canton-style longanisa are similarly prepared.

How to Make Chicharon
Prepare 1 kg of pork skin and 3 to 4 cups of water. Put the whole pork skin in boiling water. Stir to avoid the skin from sticking to the bottom of the sauce pan. Reduce the heat and allow to simmer until the skin is tender and can be pricked with fork. Drain the skin and cool. Slice into squares. Sun dry for 2 days or until the skin hardens.

How to Make Tocino

This sweet-tasting processed pork is prepared from pork chop or liempo. Slice the meat to 1/4 inch thick. Mix the following ingredients (good for 1 kg of meat):

salt - 1 tablespoon
sugar- 4 tablespoons
salitre- 1/8 teaspoon
anisado wine- 2 tablespoons
achuete - as desired
Phos PT - 1teaspoon
water - 1/4 cup

Treat the sliced meat with these ingredients and pile in a basin. Let it stand for 8 hours at room temperature. If you will cure it for one day, store inside the refrigerator.

Here are some video guides how to do these products:

Source: DOST