Making Jams: Instructions on How To's

Instruction:

Peel the ripe fruit and mash until it is reduced to very fine pieces or pulp; add from 500 to 100 per cent of its weight of sugar and cook until thick.
Transfer to sterilized jars while boiling hot and seal tightly.

Mango Jam
Peel the ripe fruit, remove the seed; mash and to ten cups of the pulp, add 6 cups of sugar.
Cook until thick and while boiling hot transfer to well sterilized jars and seal jars tightly.

Papaya Jam
Peel the ripe fruit and wash; open and remove all seeds; mash. To 10 cups of the pulp 1 1/2 cups of sugar. Boil until thick. A few slices of lemon added while cooking will improve the flavor. Transfer while hot to well sterilized jars and seal hermetically.

Pineapple Jam
Peel and remove eyes. Cut into pieces and boil until soft with a very small amount of water. Pass through a food chopper and to 10 cups of the pulp add 7 1/2 cups of sugar. Cook until thick and while hot transfer to well-sterilized jars. Seal tightly.

Lanzon Jam
Peel and separate the segments. Remove the seeds and cut into fine pieces. To 1 cup of the pulp add 3/4 cup of sugar. Cook until thick. Transfer while hot to well-sterilized jars and seal hermetically.

Guanabano Jam
Peel the ripe fruit and remove the seeds. Pass through a meat grinder. To 1 part of the pulp add 1 part of sugar and boil until thick. Pack while hot in well-sterilized jars and seal tightly.

Jackfruit Jam
Open the fruit and separate the segments; through of food chopper. To one cup of the pulp add 3/4 cup of sugar and boil until thick. Pack in well-sterilized jars and seal tightly.

Papaya-Orange Jam
Peel the papaya; remove the seeds and pass through a food chopper. Boil the pulp 5 minutes. To each cup of boiled papaya and 1 cup of mandarin juice, 1 teaspoon of grated peel, and 3/4 cup of sugar. Boil until thick and clear. Pack while hot in well-sterilized jars and seal tightly.

Papaya-Guanabano Jam
Prepare the papaya pulp as for papaya jam prepare the guanabano pulp as for guanabano jam. To each cup of papaya pulp add 1 cup of guanabano pulp and 1 1/2 cups of sugar. Boil until thick; pack while hot in well sterilized jars and seal tightly.

Papaya-Pineapple Jam
Reduce the ripe papaya to a fine pulp and to each cup add one cup of pineapple that has been cut into very fine pieces. Add 1 1/2 cups of sugar and boil until thick. Pack in well-sterilized jars and seal tightly.

Tamarind Jam
Select the ripe tamarind. Peel and soak overnight in plenty of water. Drain and put the soaked tamarind in a piece of coarse sinamay and squeeze until all the pulp has come out. To each cup of tamarind add 1 cup of sugar and boil until thick. Pack in well-sterilized jars and seal tightly.

Papaya-Tamarind Jam
To each cup of papaya pulp add 1/2 cup of tamarind pulp and 1 1/2 cups of sugar. Boil until thick; pack in well-sterilized jars and seal tightly.

Mango-Orange Jam
To 1 cup of mango pulp and add 1/2 cup of orange juice and 1 cup of sugar and boil until thick. Pack in well sterilized jars and seal tightly.

Tubo-Mango Jam
Pass the tubo through a food chopper and boil for 5 minutes. To each cup of tubo and 1/4 cup of mango 1 cup of sugar and cook until thick. Pack in well sterilized jars and seal tightly.

Tubo-Guanabano Jam
Pass the tubo through a food chopper and boil for 5 minutes. To each cupful add 1/2 cup of guanabano pulp and 1 1/4 cups of sugar and boil until thick. Pack while hot in well-sterilized jars and seal tightly.

Tubo-Jackfruit Jam
Follow directions above, using 1/2 cup of jackfruit instead of guanabano, and add 1 cup of sugar instead of 1 1/4.

Tubo-Orange Jam
Pass the tubo through a food chopper and prepare the orange as follows: Peel orange and separate the segments. Remove the seeds and white covering of each segment. Use the remaining pulp. To each cup of tubo and 1 cup of orange pulp and 1 1/2 cups of sugar. Boil until thick; pack while hot in well sterilized jars and seal tightly.

Chico Jam
Peel the fruit and cut into quarters. Remove the seeds and mash the fruit until it is reduced to fine pieces. To 1 cup of chico pulp add 3/4 of sugar and boil until thick. Pack while hot in well-sterilized jars and seal tightly. Small amounts of nutmeg, allspice, and cinnamon will improve the flavor.

Guava Jam
Use the ripe fruits only. Peel and mash the fruit. To 1 cup of the pulp add 1 cup of sugar. Boil until thick; pack in well-sterilized jars and seal tightly.

Rimas Jam
Use the ripe fruit. Wash and boil the whole fruit until soft. Peel and mash. To each cup of the pulp add 3/4 cup of sugar and boil until thick. Pack well-sterilized jars and seal tightly.

Rimas-Orange Jam
Wash the ripe fruit and boil until thick; mash and to 1 cupful add 1/2 cup orange juice, 1 teaspoon grated orange rind, and 1 1/4 cups sugar. Boil until thick; pack in well-sterilized jars and seal tightly.

Saba Jam
Boil the ripe banana until thick. Pack in well-sterilized jars and seal tightly.

Guanabano-Orange Jam
Peel the ripe guanabano and remove the seeds. Pass through a food chopper. Peel the orange and separate into segments. Remove seeds and white covering of each segment and use the pulp only. To each cup of guanabano pulp add 1 cup of orange pulp, 1 tablespoon of grated orange peel, and 2 cups of sugar. Boil until thick; pack in well-sterilized jars and seal tightly.

Jackfruit-Orange Jam
Open the fruit and separate the segments. Remove seed from each segment and pass the segments through a food chopper. To each cup of the pulp add 1 cup of orange, 1 tablespoon of grated orange peel and 1 1/3 cups of sugar. Boil until thick; pack in well-sterilized jars and seal tightly.