Saturday, September 23, 2006

Franchising Mango, papaya sweets and preserved

A simple methods on fruit preserves than can be an additional income or sideline for a stay-home person.


In preparing mango jam, do not use metal utensils like knife, casserole or other similar metal containers of the jam produced.


1. Wash ripe mangoes, slice and scrape the flesh.
2. Pass through a course strainer.
3. For every 2 cups mango, add 1 cup sugar.
4. Cook in a heavy aluminum casserole or frying pan and keep on stirring until thick.
5. Keep in jars that had been sterilized (or exposed to the heat of the sun) and cover.


"Pico" mango has been found to be the best source for mango candy.


1. Slice the flesh of the fruit.
2. Add syrup little by little to make it absorb the sugar from 50°-60° Brix.
3. Add 0.2% sodium metabisulfite as preservative.
4. Dry in oven as in other sweetened preserves, at 54°C for 2 hours until the moisture is reduced to 16%.



1. Slice green mangoes, wash well.
2. Sprinkle with salt (not more than 10%, not less than 5% in equal amount of water).
3. Let stand overnight.
4. On the next day, add an equal amount of water and set aside for 2 weeks.



* 4 cups sliced semi-ripe mangoes
* 1 pc. garlic
* ½ pc. ginger
* 8 pcs. native onions
* 2 pcs. pepper
* 1 small box raisins
* 2 cups vinegar
* 3 cups brown sugar
* 4 tbsp. table salt


* stainless knife
* enamel bowl
* measuring cup
* casserole
* stove
* dipper
* jars
* chopping board


1. Choose same sizes of mangoes, wash well.
2. Peel and divide into two, remove seeds.
3. Slice the mangoes lengthwise, about 1/4 inch thick.
4. Place in jars, sprinkle with table salt, set aside overnight.
5. Drain the mango.
6. Boil the vinegar and sugar.
7. Add the flavoring spices and heat more for 5 minutes.
8. Add the sliced mango, cook until the combined mixtures of sugar, vinegar and other remaining ingredients become thick in consistency.
9. Transfer into sterilized jars and cover.
10. Cool with cover upside down.


There are places in this country where fruits about, but there is no way of transporting them to market, thus they become rotten and are wasted away, or are given to hogs. In places where there is an oversupply of papaya for instance, the fruits can be preserved for as long as 10 months.


* Half-ripe papaya, 1 kilo
* Kalamansi juice, 1 tbsp. for every cup of syrup
* Sodium metabisulfite powder, for every 1/4 tsp. = + 1 tsp. lime in 4 cups
* water
* 1 part sugar for 2 parts water
* 1 kilo sugar for every kilo of papaya


1. Peel the half-ripe papaya and remove seeds, wash.
2. Slice into pieces, about 12 x 4 cm.
3. Arrange in nylon or sinamay and steam for 5-6 minutes.
4. Soak overnight in lime-metabisulfite solution.
5. Drain.
6. Soak the papaya overnight in hot syrup with calamansi.
7. Next day, drain the syrup and add 1½ cups more sugar.
8. Soak again overnight the papaya in hot syrup.
9. Repeat nos. 7, 8 & 9 for three more days.
10. Drain and rinse.
11. Arrange in trays and put in oven at 65°C-70°C for 16-18 hours, or dry in the sun until it becomes tough.
12. Keep in plastic bags, seal.


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