Kamias Jam, Ginger Lily Jam

Kamias Jam, Ginger Lily Jam. I have an old kamias tree on the back of our house. Its been giving us constant supply of kamias for our sinigang and pinangat. Most of the time we are not able to consumed its fruits and oftentimes it is left till they are overripe and just dropped to the ground. When I was a kid back in the province my grandmother use to make jams out of overripe kamias we use to rollthose overripe kamias in a bamboo bench to squeeze out the sour juice of the fruit. Now just want to share how I turned those ripe kamias into a jam. This is the first time I made jam out of kamias I want it really Pinoy style so I used muscovado sugar instead of the refined sugar you find on jam recipes. I remember my grandmother used some apog or lime to make the squeezed fruit firm so it wontdisintegrate during cooking. Well I have chosen not to use it I wouldnt know what effects it will give to our body beside I do not know where to source it. I just cooked it with my instincts and the result was not bad at all, it tasted more like a tamarind sweet preserved. Heres therecipe of my Kamias Jam, Ginger Lily Jam.

Ingredients: 1 big bowl ripe kamias, ginger lily 3 cups muscovado sugar

Cooking procedure: Squeeze out the juices of the kamias by pricking each fruit with fork at several locations. Then gently roll each fruit against a chopping board with your hand until almost all the juices are extracted. When done place the squeezed kamias I a large bowl and fill with water, let stand for 5 to 10 minutes. Now drain and discard the water using a shive, gently press down the kamias

agaist the shive to squeeze out remaining liquid. Fill a medium size pot with water halfway, bring to aboil. Add in the squeezed kamias and muscovado sugar. Let boil then simmer at low to moderate heat, stirring occasionally for 30 to 45 minutes or until it turns into a consistency of a jam. Let it cool down before serving.

How to Make Kamias Candy

Posted by: pinoyentre Posted date: February 19, 2010 In: Food, How To Make | comment : 0

Kamias fruits have many uses, it is use for food seasoning, preserves, jam, pickles and candies. Kamias can be use as well as in cleaning hands and removing stains from clothing. Even the Kamias juice is made into syrup and can cure fever, haemorrhage, beri-beri and cough. The leaves can also be heated and applied to skin itches and irritations.

Now, we will try to make a Kamias Candy, a healthy dessert or snack which is an excellent substitute for imported prunes. It is a good home business to start with a low capital investment. A 100-gram pack of

candied camias sells at P3.00 (wholesale) and P3.50 to P 4.00 (retail). Usually, small- time producers sell their products to wholesalers and large retailers such as groceries and supermarkets. Candied kamias can be sold on cash or on a consignment basis.

The country is now exporting candied fruits to 23 countries. But at present, there is minimal production of candied camias even among local consumers.

Procedure: To make candied kamias, begin by sorting fruits according to size and eliminating the spoiled or damaged ones. 1. Weigh and wash the fruits. 2. Soak them overnight in lime solution (one tablespoon lime per one liter of water). This process will firm up the fruits. Again, wash thoroughly in running water to remove lime. 3. Blanch fruits in boiling water for three to five minutes and drain. 4. Prick the bottom part of kamias with a fine toothpick and press each fruit lightly to remove some of the fruit juice. 5. Prepare syrup (2 parts sugar to one part water), boil it and strain. 6. Add the kamias to the syrup and boil them for five minutes and soak overnight. 7. Remove the fruits and add one cup sugar to the syrup and boil. Then add kamias again and heat for five minutes. 8. Soak the fruits overnight. 9. The following day, remove fruits and add some more sugar to the syrup. Then, add kamias again and boil for five minutes. 10. Allow to cool; drain and weigh. 11. Arrange kamias on a tray and dry in the solar dryer. 12. After drying, weigh again and pack in plastic bags and seal. PRESERVED KAMIAS Materials:

Sugar Kamias (medium sized) Lime (apog)

Utensils:

Measuring cups Colander or salaan Spoon Rolling pin

Kettle Jars

Procedure:

1. Select large, firm kamias. 2. Soak in lime water (1 tsp. lime or apog to a liter of water) overnight. Wash and remove caps. 3. Boil in plenty of water using a stainless steel or enameled kettle. 4. Drain and press each fruit lightly to remove excess water. 5. To 2 parts of sugar add 1 part of water and boil in stainless steel or enameled kettle. 6. Add the kamias to this syrup and boil for about 15 minutes. 7. Drain. Pack kamias in sterilized jars and pour syrup. 8. Remove air bubbles. 9. Seal completely and process in 227 ml. jars for 20 minutes in boiling water. Reseal completely and cool. Source: region10.dost.gov.ph; Photo: agripinoy