|By goGreen | May 14, 2012|
- Use freshly harvested calamansi.
- Wash and drain.
- Cut across the upper portion to avoid cutting seeds.
- Extract juice and strain.
- For every part juice, add 1 3/4 parts sugar.
- Stir to dissolve sugar.
- Allow the mixture to stand undisturbed for three days, preferably in a refrigerator.
- Siphon the clear lower layer into dry and sterile narrow- mouth glass bottles.
- Fill containers completely.
- Store them in a refrigerator. Use calamansi nip in preparing calamansi juice.
- Select big, green calamansi fruits.
- Cut slits in the lower ends of the fruits to remove seeds and juice.
- Soak the peel in water overnight.
- The next day, boil the peel with enough water.
- Remove from fire when the natural green color of the fruit has set.
- Soak the peel again in water for three days, changing the water regularly.
- Boil the peel in water three to four times.
- Drain off the water.
- Cook the peel in syrup (two parts sugar and one part water) for 15 minutes.
- Soak overnight.
- Boil it in the same syrup until it begins to thicken. Drain syrup.
- Pack peel in jars and pour strained syrup.
- Remove bubbles. Half-seal and sterilize jars for 25 minutes in boiling water.
- Seal slightly.
SOURCE: Entrepinoy ATBP