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This marmalade is special in that it uses pre-dried fi~uit pulp, which
reduces cooking time and thereby also preserves a much better flavour and
uses less energy (fuel wood). It also uses less sugar than other traditional
recipes, yet preserves well. Though originally formulated for sugar, a
portion of the sugar can be replaced. By replacing only 5 to 10% of the
sugar with a mild honey, the flavour can be slightly improved. Using more
honey will produce a stronger honey flavour and increases the cost. The
original recipe had been formulated by G. Amoriggi (personal communication)
for small to medium scale processing using sun-dried pulp. Many more food
canning and preservation recipes can be found in Geiskopf (1984).
Ingredients:
|
10 kg |
Fruit pulp (fresh) |
|
6 kg |
Sugar (or 5.4 kg sugar and 0.6 kg honey) |
|
40 tblsp. |
Lemon o lime juice, i.e. 4 tblsp./kg
pulp (or 10 teasp. Of citric acid, i.e. 1 teasp./kg pulp) |
The recipe is best with pure mango or a papaya and banana pulp mixed at a
ratio of 7.~3. Extract the pulp and mix with haij of the sugar and haij of
the lemon juice (no honey yet). Spread in layers of 1-1.5 cm on trays of
stainless steel, aluminum or aluminum foil, cover the pulp to protect it
from insects, mice etc., and place it in a solar drier.
If a refractometer is available, the pulp is left in the drier until it
has a minimum sugar content of 43 - 45% total solids. ft is then
transferred into a pot where the other haij of the sugar and lemon juice and
all the honey are added. The paste is simmered over medium heat until it
reaches a sugar concentration 67%. Continuous stirring is necessaiy.
If a refractometer is not available, leave the pulp in the solar drier
for approximately 7 hours of continuous sun (e.g. from 9 am to 4 pm) and
leave on the stove until it "looks" like marmalade (or until it reaches
approximately 105 0C).
If part of the sugar is replaced by the honey, the honey should not be
added to the pulp batch before solar drying, since it will make drying more
difficult and prolon ged. Honey may also be added when reducing and heating
of the pulp is almost complete. Instead, the honey should be added as late
as possible during the finale slow boiling of the paste so as to preserve as
much of the beneficial characteristics and flavour of the honey as possible.
The moisture content of the honey is not important and the ratios of sugar
to honey can be changed as well, but the product will have to be heated
slightly longer to reach the same sugar solids percentage.
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