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Making Calamansi Preserve and Nip

By goGreen | May 14, 2012
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Calamansi Nip

  1. Use freshly harvested calamansi.
  2. Wash and drain.
  3. Cut across the upper portion to avoid cutting seeds.
  4. Extract juice and strain.
  5. For every part juice, add 1 3/4 parts sugar.
  6. Stir to dissolve sugar.
  7. Allow the mixture to stand undisturbed for three days, preferably in a refrigerator.
  8. Siphon the clear lower layer into dry and sterile narrow- mouth glass bottles.
  9. Fill containers  completely.
  10. Store them in a refrigerator. Use calamansi nip in preparing calamansi juice.

Calamansi Preserve

  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.
  5. Remove from fire when the natural green color of the fruit has set.
  6. Soak the peel again in water for three days, changing the water regularly.
  7. Boil the peel in water three to four times.
  8. Drain off the water.
  9. Cook the peel in syrup (two parts sugar and one part water) for 15 minutes.
  10. Soak overnight.
  11. Boil it in the same syrup until it begins to thicken. Drain syrup.
  12. Pack peel in jars and pour strained syrup.
  13. Remove bubbles. Half-seal and sterilize jars for 25 minutes in boiling water.
  14. Seal slightly.

 

SOURCE: Entrepinoy ATBP

Topics: Agri-Business, Food Processing, Miscellaneous | No Comments »

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