Fruit Jam

Sterilize the bottles: Place the bottles and caps in an oven at the lowest setting for about 20 mins. Bring these out a few minutes before filling it with jam.

Place the pineapple, mango and sugar and cook under low heat in a heavy-bottomed pan under low heat, stirring consistently. When the sugar has dissolved, bring heat up to medium. Keep stirring consistently to avoid scorching until mixture has reached desired consistency. (To test for the right consistency, take pan off the flame; place a teaspoon of the jam in a cold plate and let it stand in the freezer for a minute to cool. If the jam doesn t run when the plate is tilted, the jam is almost done.)

Add calamansi juice. Mix well. Return to fire. Bring to a boil until right consistency is obtained, about 3 to 5 minutes. Take out of the fire.

Take bottles and caps from the oven using tongs and line them up for filling. Using a small soup ladle, fill the bottles. Remember: Leave 1/4-inch space between the lid and jam.

Wipe the bottle rims for spills using a damp clean cloth. Close the jars tightly while still hot. Set aside and let it cool.

To package, make personalized labels for these jams and stick it on the bottle. You can also tie a simple ribbon at the neck of the bottle. Jam tips: • If you don t have an oven, you can also cover the caps and bottles in boiling water for about 10 minutes. Drain for a few minutes before filling it up with jam. • Before starting anything, clean all surfaces which will be in contact with the food such as tabletops, cooking tools, bottles, and hands with soap and water. Also wear an apron and keep hair tied away from the face. • Always use non-reactive cooking tools for making jams. I prefer to use stainless steel pans, slotted spoons, or wire whisk. • You need to work fast and bottle the jam before it goes cold. Hot-packed jam is needed to ensure that it’s still safe to eat even after 2 years. • Smaller batches are better than one big batch of jam. Though it might seem more efficient to work on one large batch of jam, always work will smaller batches. Not only does it cook faster (you preserve more of the color and vitamins), working with small batches will ensure that you have packed everything before it goes cold. • Be careful while working with hot jam, sugar burns are nasty. If you get burned, run it in running cold water.