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will keep for about a week.

POT
Place the can on its side position
(nakahiga) In a large pot, like a soup pot
or Dutch oven. If you place it right-side
up, the simmering water will cause the
can to bounce as it cooks, which can be
quite annoying to a sensitive baker's
ears.
STEP 3: FILL THE PAN WITH WATER
Add room temperature water, filling the
HOW TO MAKE HOMEMADE
pot until the water level rises at least two
MAYONNAISE
inches above the top of the can. It's very
HOW TO MAKE DULCE DE LECHE IN important that the can is completely
Basic Mayonnaise Ingredients:
CAN submerged!
4 large egg yolks
(Pressure Cooker or Regular Pot)
1 teaspoon dry mustard
Ideally, the water level should never get
1 cups vegetable oil (or olive oil)
Ingredients: any lower than one inch above the can
2 tablespoons lemon juice
as it cooks, so make sure to check on
salt + pepper to taste
1 Condensed milk in a can. (Alaska or the water level every half hour and be
Milkmaid brand) ready to add more boiling water as
Basic Mayonnaise Directions:
needed.
Throw egg yolks and mustard into the
Approximate Cooking time:
bowl of a food processor.
Alaska (yellow label): 2 hours STEP 4: SIMMER
Milkmaid: 2.5 hours Place the pot over high heat and allow it
With the food processor running, very
to come to a simmer. Simmer the can for
slowly pour a slow, steady stream of the
Instructions: two to three hours, depending on how
vegetable oil into the egg yolks until the
dark you want the dulce de leche to be.
mayo forms. Add lemon juice and
STEP 1: REMOVE THE LABEL The dulce de leche in the photo above
process just to combine. Season with
The first thing you'll need to do is get was cooked for two hours.
salt and pepper.
yourself a can of sweetened condensed
milk and remove the label. When the time is up, turn off heat and
Makes about 2 cups of mayonnaise that
leave it for awhile. Carefully remove the
STEP 2: PLACE THE CAN IN A LARGE can from the hot water using a pair of
tongs and allow it to cool to room panutsa/ panocha (unrefined cane sugar)
temperature on a wire rack. or molasses
2 pandan leaves, knotted or 1 tsp.
Do not attempt to open the can while it's pandan extract (optional)
still hot, as the hot dulce de leche may
BURST OUT because of the pressure PROCEDURE:
inside the can. The dulce de leche will Combine all the ingredients in a
firm up as it cools, but once out of the saucepan over medium to high heat.
can, it can easily be reheated in a double Bring to a rolling boil.
boiler to a spreadable or drizzle-able Once the liquid is boiling, reduce the
consistency. heat to simmer. Continuously stir the
mixture to completely dissolve the sugar Mango Jam
Lifespan: Warm weather, no fridge, it can and to avoid the jam from sticking on to
last a week and still yummy and perfect. the bottom of the pan. The mixture will Here is a simple procedure to make a
thicken into honey-like consistency and mango jam. Be sure you select the right
the color will turn dark brown. variety of mango and ripe. The color of
Remove from heat and discard the the jam will depend on the kind of mango
pandan leaves. Allow to cool for a few you used. Some mangoes, specially the
minutes. Transfer the jam in a clean carabao mango has yellow colored flesh
glass jar and serve as toppings or spread while the other variety, the pico has
to kakanin (rice cakes) or pan de sal yellow-orange in color.
(Filipino yeast-raised bread roll). Coco
jam can be stored in a tightly sealed jar INGREDIENTS:
in the refrigerator for about a month.
Ripe mangoes
Tips; Add 1/2 cup sugar to every cup of pulp
Be mindful not to overcook the jam
Minatamis na Bao (Coco Jam) because it easily hardens as it is cooked. PROCEDURE
Makes 1.5 cups
Scrape the pulp from ripe mangoes and
INGREDIENTS: mash.
2 cups kakang gata (fresh coconut milk) Use stainless utensils to prevent
1 cup muscovado sugar, crushed
discoloring. Measure. full of water.
To every cup of pulp, add 1/2 cup sugar. Place the jars inside and simmer until
In case of sour mangoes, increase sugar you need them.
to 2/3 cup. For lids, boil water in a kettle and pour
Stir while cooking until it thickens. into a large bowl. Soak lids in hot water.
Pour while hot in sterilized jars and seal Rinse strawberries under cold water and
tightly. remove leaves. Add them to a large pan,
followed by the sugar.
Slice the vanilla pod open lengthwise
and take out the seeds.
Add the vanilla pod to the pan and mash
the ingredients together until only a few
chunky pieces of strawberry remain.
PINEAPPLE JAM
Place pan on a stovetop and turn up the
heat until the strawberry mixture starts to
ingredients:
boil.
1 pc. pineapple or 4 cups pineapple
chunks in can
Once it boils, reduce heat to low and
2 cups sugar
simmer for 5 minutes. Remove from
1 pc lemon ( get the juice )
heat; scoop out any foam forming at the
1 cup of water for boiling pineapple
top and let mixture sit for 15 minutes.
1 cup for the jam
STRAWBERRY JAM Pick the sterilizing jars and lids out of the
a pinch of salt
pot with long tongs. Spoon thestrawberry
PROCEDURE:
INGREDIENTS: jam into jars and close lids tightly.
peel and chop pineapple. if you prefer to
2 pounds of fresh strawberries Refrigerate until chilled and serve.
use in can drain the syrup. in a casserole
2 cups jam sugar (also known as high
place in the water and let it boil. put the
pectin sugar)
prefer pineapple and boil for 10 mins.
1 vanilla pod/flavor
drain the water. grind the pineapple by
using a mortar and pestle (dikdikan ). set
MAMA'S GUIDE PROCEDURE:
aside. in same came casserole put 1 cup
of water and let it boil. add the sugar and
Sterilize your jars by boiling a large pot
boil until finely dissolve. lessen the heat
from medium to low.put in the grinded Place cap on lid and blend for 1 BANANA JAM
pineapple, lemon juice and a pinch of minute/100/speed 8. Remove the lid
salt. let it boil stirring constantly until the carefully as it will be covered with hot ingredients:
consistency of the sugar and pineapple jam. Push food down sides of bowl and if 2 kls ripe bananas ( chopped )
turns into jam and the color becomes desired, repeat this step. (I blend twice 1 lemon ( get the juice )
golden. remove from fire and let it cools for smooth consistency, but once is fine 3 cups sugar
down. transfer the jam into a clean jar too.) Scoop into a clean jar and allow to a pinch of salt
using a clean spoon. keep refrigerated cool. 1 cup water for boiling
and it will last for 2 weeks. 1 cup for the jam
Notes PROCEDURE:
Recipe tip:One easy tweak is to replace peel the bananas and chop. in a small
the water with orange juice. cooking pot place the water and boil. put
in the chopped bananas and boil until
Bonus tip! Instead of 'washing' the sticky finely cook. drain the water. mash the
bowl after making ginger jam, add a bananas. in the same cooking pot bring
large cup of water and a handful of ice to boil 1 cup of water. add in sugar and
cubes. Whip on speed 9 for a few let it boil until finely dissolve. using
seconds and reward yourself (and those medium heat, put the lemon and a pinch
Instant Ginger Jam nearby) with an ultra refreshing gingery of salt. add the mashed bananas and stir
drink. Consider using fresh coconut constantly. if there is a foam (bula)
Ingredients water or almond milk. formed remove from the surface.
300 g. crystallized/candied ginger continuously stirring and simmer until
200 g. water reach the thick consistency of the jam.
remove from fire and let it cools down.
Instructions: transfer to a clean jar and keep
Add the ginger chunks to Thermomix refrigerated..
bowl. (You can choose to rinse, or
partially rinse the ginger first to reduce
sugar content if desired.) Add water and
cook for 12 minutes/Varoma/speed
1/measuring cap OFF.
Mango Lime Jam

Raspberry Jam Mango Jam Recipe


Makes 5 cups, or 5 half-pint jars

Ingredients: Ingredients:
INGREDIENTS
I cup raspberries
1 tbsp chia seeds 3 cups half ripe mango slices
1 1/2 cups sugar
2 tsp water 3 slices lemon
3 teaspoons Pectin
2 tbsp honey 1 cup pineapple juice or water.
4 cups pureed or finely chopped mango
1 tbsp avocado pit powder cup water
1/2 cup freshly squeezed lime juice
Method: sugar
1 tablespoon freshly grated lime zest
First, soak chia seeds in water for 5-10 4 teaspoons calcium water
minutes. Blend all ingredientstogether Method:
1/2 cup honey
and put into a glass jar. Good to spread 1/4 teaspoon unsalted butter
on bread for breakfast. Refrigerate. It will Combine mango slices, water and lemon
stay good for 7-10 days. slices in a pan. Cook until mangoes are
DIRECTIONS
tender. Remove heat and press through
1. Whisk the sugar and pectin a medium
sieve (or use a blender). Measure sieved
bowl and set aside.
pulp and add an equal amount of sugar.
Stir in pineapple juice. Cook, stirring
2. Combine the mango, lime juice, lime
frequently until mixture reaches jam
zest, and calcium water in a large heavy-
consistency. Pour into hot glasses.
bottomed pot and bring to a boil. Add the
honey and butter and return to a simmer.
Add the sugar pectin mixture and return constantly, for 25 minutes or until mixture to scrape the bottom of the pot with the
the fruit mixture to a boil, stirring is reduced and thickened. It should be a spatula to prevent scorching. If the
constantly. Boil hard for one minute. sticky paste, but not completely dry. mixture bubbles too much, reduce heat
Transfer to a food processor and process to low.
3. Remove the pot from the heat and until smooth; be careful of the steam. Continue to simmer the mixture, stirring
skim any foam from the surface of the Store in an airtight container in the fridge until it becomes the consistency of thick
jam with a cold metal spoon. Ladle the for up to 2 weeks. cake batter and begins to pull away from
jam into hot sterilized jars and process the sides of the pot, about 30 minutes
them in a hot water bath for 10 minutes. See more total. Remove from heat.
at http://www.sbs.com.au/food/recip Stir in the coconut oil and continue to mix
es/purple-yam-jam-ube-halaya until the oil is completely incorporated
into the jam. Stir in the rum as well until
Recipe 2 completely incorporated.
Allow the mixture to cool slightly in the
Ingredients pan, then transfer the warm mixture to
jars or containers. Store at room
1 can unsweetened coconut milk temperature for easier spreading. If
(Chaokoh brand) storing in the refrigerator, allow jam to
Ube Halaya (Purple Yam Jam)
1 1/4 cup sugar come to room temp before using so it is
Pinch of salt easier to spread.
Recipe 1
16 oz. frozen grated purple yam, thawed Recipe 3
1 tablespoon coconut oil
Ingredients
(Optional) 1 tablespoon dark rum Ingredients:

450 g frozen boiled and grated ube


Instructions 1 1/2 cups grated cooked purple yam
(purple yam)*, thawed
1 cup evaporated milk or (traditionally)
375 ml (1 cups) milk
Using a rubber spatula, stir together the coconut milk
165 g ( cup) caster sugar
coconut milk, sugar, salt, and purple yam 1 14oz can condensed milk
in a large saucepan over high heat. a pinch of salt
Instructions
Bring everything to a boil, while stirring 1 tablespoon butter/margarine plus extra
frequently. Reduce heat to medium, or for smoothing the cooked yam
Place ube, milk and sugar in a saucepan
medium-low, and continue to simmer and
over low heat and cook, stirring
stir until the mixture thickens, being sure Note: You can make these from fresh
purple yam but you can also use the continue cooking until it starts to pull 1/2 cup granulated sugar
powdered form if you cannot really find away from the sides of the pan/pot and 1 can (432g) DEL MONTE Fiesta Fruit
fresh and have a craving for purple yam. when you get some, it doesnt fall off the Cocktail, drained (reserve syrup), and
You just add more milk if you find it too spoon. then coarsely chopped
dry as youre cooking it. And on texture. 1/4 tsp calamansi juice
the traditional way of making it uses Transfer the sweetened purple yam into Cooking Procedure:
finely ground purple yam, which you can well-buttered dish/dishes. Add a pat of 1. Simmer water and sugar until a little
easily achieve with food processor or by butter on top of the mixture and using the bit thick, about 10 minutes
using food mill or passing the grated yum back of a spoon, level and smooth the 2. Add DEL MONTE Fiesta Fruit Cocktail
through a fine mesh sieve. purple yam. Thats it! and syrup. Simmer until jamconsistency
is achieved.
Heres how: This is optional but definitely adds more 3. Off heat, add calamansi juice. Use as
yum factor: Top the purple yam with a spread/ filling/ topping.
If using fresh, wash the purple yam some sweetened macapuno before Makes 1 cup
thoroughly; Peel and slice it into big serving.
chunks and boil until tender. You may
also leave the peel if you find it hard to
do so and just peel it after boiling, just
make sure you washed it thoroughly,
remember its a root crop..its DIRTY.

In a deep pot or saucepan, combine all


the ingredients except the butter or HOW TO MAKE PEANUT BUTTER
margarine. Stir to combine well and on
medium high heat, cook until the mixture Ingredients:
thickens. You have to keep stirring while
cooking to avoid lumps. It will get harder 1 kilo peeled peanuts (buy them
to stir as it cooks, so make sure you unroasted, with the peel removed.
change hands to give the other arm a Fruit Cocktail Jam Shouldappear white and dry).
work out too 1 cup honey ( or 2 cups refined sugar)
1/4 cup vegetable oil (optional if sticky
Ingredients:
Halfway through the cooking, add a texture is desired)
1/2 cup water
tablespoon of butter. Mix well and Salt to taste
butter and add a touch of salt, if needed. Let it rest in a covered recipient in a cool
Cooking Instructions: Add more oil if needed to have desired room for 24 hours. When the milk
sticky consistency. creates a surface layer, skim it off with a
Heat your kawali at low heat as high heat spoon. Pour the cream into a glass
burns the outer layer of the nuts quite Store your smooth peanut butter in a container with a sealed closure, shake
fast. Make sure your kawali has a thick sealed container in the refrigerator. the container for 30 and the milky part
buttom so that the peanuts dont burn will seaparate from the butter. Filter
easily. through a gauze and eliminate the liquid.
Using your hands, shape the butter and
Keep roasting the peanuts and stir put it into a mould. If youve used cream,
constantly for even roasting. make sure the mould is chilled. Keep the
covered butter in the refrigerator.
This may take about 15 to 20 minutes.
Cool. Note: Whole milk or cream and a little
time it's all you need to make homemade
After cooling the roasted nuts, mix it with butter, following this easy recipe. the milk
the oil and honey, and pour the mixture Homemade Butter is best if unpasteurized and untreated, or
into the food processor. else you may use fresh cream when
Ingredients: you've made your own butter.
Scrape down the food processor bowl, if
needed, when processing the peanuts. 1 l fresh Milk, whole

Process the peanut mixture until its very Method:


smooth. Taste the freshly made peanut

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