Jackfruit Processing

jackfruit-processing

This post includes how to make jackfruit juice, candied langka, jackfruit jam and jackfruit preserve. Enjoy!

Jackfruit scientifically known as Artocarpus heterophyllius, lam, locally known as “nangka” or “langka” is a favorite dessert of Filipinos, it is one of the most widely grown fruit crops in the Philippines. It was reported that this fruit is one of the famous in the world because it produces the largest edible fruit that weighs as much as 50kg.

jackfruit-processing

Jackfruit Juice

Gather ingredients:
jackfruit pulp
sugar
calamsi extract
water

Follow the procedures:
1. Steam-blanch the jackfruit pulps for five minutes.
2. Osteorize the jackfruit pulps to procedure puree.
3. Mix 1 part puree to 3 parts water.
4. Add calamansi extract and sugar to taste.
5. Cool and serve.

Candied Langka

Gather ingredients:
1 kg langka
2 1/2 cups white sugar
1 gram sodium benzoate

Follow the procedures:
1. Select sound, ripe langka fruit.
2. On the first day, cut langka into segments and separate edible pulp from seeds.
3. Wash it in running water and drain.
4. Dip langka in boiling water and drain.
5. Prepare syrup by boiling 2 cups water and 2 cups sugar for 5 minutes.
6. Soak langka pulp overnight in a cooled syrup.
7. On the second day drain off syrup, boil until the consistency becomes thick.
8. Repeat step no. 6
9. On the second day drain off syrup, boil until the consistency becomes thick.
10. Repeat step no. 6.
11. On the fourth day repeat step no. 9 and 10, then add 1 gram sodium benzoate. Mix well.
12. On the fifth day, drain the fruit, arrange on trays and dry in a dehydrator or under the sun for 16 hours at 52-64oC. (sun dried fruits should be pasturized in an oven for 30 minutes before wrapping).
13. Cool, wrap in cellphane and pack in polyethylene bags.
14. Label and store in a cool dry place.

Jackfruit Preserve

Gather the ingredients:
1 kg jackfruit pulp
1 kg white sugar
1 part water

Follow the procedures:
1. Select the ripe but firm langka fruits. Remove the seeds and cut both ends of the flesh, then wash.
2. Boil syrup for 10 mins. Combine 1 part each sugar and water for every part of langka pulp. Soak overnight.
3. Drain syrup the following day. Pack in sterilized jars and pour boiling syrup. Remove bubbles, then half seal.
4. Pasteurize in boiling water for 30 mins. Seal tightly.
5. Place the jars upside down to test for leakage.
6. Cool, dry, and label.

Jackfruit Jam

Gather the ingredients:
1 cup jackfruit puree
3/4 cup white sugar

Follow the procedures:
1. Use fully ripe langka fruit.
2. Cut the fruit into half and separate the segments. Remove the seeds and osteorize the pulp.
3. To one cup of osteorize pulp, add 3/4 cup sugar and boil with constant stirring until thick and clear.
4. Pack while hot in sterilized jars and seal tightly.
5. Cool ans serve.
6. See how to make fruit jam for more details

Notes:
The following physico-chemical properties can be measured for quality assurance purposes. Properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula. All artificial preservative can be omitted but will cause decrease in product shelf life.

a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.


Ads

4 Comments

  • I am planning to set up a jack fruit pulp processing unit in Kerala. Will you please provide me all relative information including the machines availability like peeling, pulping, drier, grinding etc.

  • Dear Sir,

    We are in Fruit processing industry and interested in processing the Jacfruit Juice & Nectar. Please send the complete details for the same.

    Thanks & Regards

    DK Shah

    • What specific details do you need?

  • Dear Sir,
    I am in Wayanadu District at Kerala State. I am very interesting to know the details of Professionally processing the Jack fruits.
    because under my custody a Self Help Group Containing 11 youths. thy willing to work in this field.
    Thanks with Regards

    Binu Manaloth.

Join the Discussion

%d bloggers like this: