- 4 cups mashed ripe papaya
- 3-1/2 cups sugar
- 1/3 cup kalamansi juice
1. Ripe papaya is peeled and the seeds removed. The clean papaya is mashed to a fine pulp.
2. Strain through a coarse perforated strainer and measure.
3. Boil gently, add sugar and kalamansi juice, continue boiling until desired consistency is obtained.
4. Transfer in sterilized bottles.
- Ripe mangoes
- Ripe tomatoes
- The mango fruit is peeled and mashed after removing the seeds.
- Blanch the tomatoes, remove the seeds and chopped finely.
- Combine the mashed tomato and mango.
- Add 1-1/2 cup sugar for every 2 cups of the mashed mixture. Then cook the mixture.
- Cooking the mixture should be done until thick and transfer while hot to well sterilized jars and sealed tightly. Boil again for 20 minutes.
- Ripe guavas
1. Ripe fruits are washed, peeled and the seeds removed.
2. The fruits are mashed. To one part of the mash add 1 part sugar. Boil mixture gently until thick. To avoid unnecessary caramelization, kalamansi juice is added as in mango jam.
3. While still hot, pack in well sterilized jars and seal tightly.
- Kalamansi Juice
1. Peel the sayote, store into thin strips.
2. Peel rare ripe pineapple, remove eyes and chop finely. Crush the fruit (Piña in cans can be used as substitute for fresh ones).
3. Mix one part of slice sayote to one part crushed pineapple.
4. Add 3/4 cups refined sugar for every cup of mixture, 1-1/2 tsp. kalamansi juice for every 4 cups of sayote-piña mixture, and stir thoroughly.
5. Hot packed in bottles and seal immediately.