Creamy Fruity Jelly Slice (Crema de fruta and Graham Cake)

The Philippines Style of Creamy Fruity Jelly Slice (Crema de fruta and Graham Cake)

Previous Christmas Period, My partner and I invited some buddies over for dinner. I needed trouble pondering which kind of a treat I should be generating for the kids. I desired to create Crema De Fruta yet it really is as well tasky, My partner and i considered generating Graham Cake yet it really is as well typical during the Winter season in your Philippines. So, My partner and i searched the web and also discovered a new recipe from "The Straightforward Cooking Channel": in facebook named "Christmas Slice". My partner and i tried out your recipe and also My partner and i appreciated this a great deal. But then My partner and i made the decision which perhaps I will choose this recipe a lot more interesting and more fun and also voila! My own, personal model involving Creama De fruta, Graham Cake and also Yuletide Peel! Frothy Fruity Jello Peel! I really hope that you just give my personal recipe trying! This doesn't happen need to be Yuletide year that you can check it out. You can try this every time. I really hope you love my personal recipe and also well then, i'll know very well what you would imagine. Cheers!! (Brain,2013).

Step 1: For the Crust
Assemble these supplies:

200 Grams Honey Graham Crackers or any kind of crackers will do.
That's about a cup of crushed crackers.

6 oz Unsalted melted butter (About close to 1 cup of melter butter)
You'll also need a 9 1/2 inch spring form pan lined with wax paper or baking sheet.

Steps in preparation:

1. Put 200 grams of Honey Graham Crackers in food processor and crush it for about a minute or until it's almost like sand.
2. Transfer it to a bowl and mix with unsalted butter until it has the consistency of wet sand.
3. Grease the sides of the spring form pan with melted butter.
4. Pour crushed graham mixture in the spring form pan and flatten it by using a spatula or anything that you can use to flatten it.
5. Put it in the freezer for 15 to 20 minutes.

Step 2: For the Creamy Jelly filling (Middle)
Assemble these supplies:

250 ML all purpose cream (About 1 cup)
760 Grams Sweetened Condensed milk (that's about 3 & 1/4 cups)
2 tbsp unflavored powdered gelatin
1 tsp granulated sugar
1/3 cup of water

Steps in preparation:

1. Heat the water in the Microwave for a minute and 30 seconds.
2.  pour in the powdered gelatin and the sugar in the hot water. Mix until it's completely dissolved.
3. In a bigger bowl, mix together the gelatin mixture, condensed milk and all purpose cream using a balloon whisk. Mix well until smooth.
4. Pour the white creamy jelly mixture into the now hardened crust from the freezer gently by using the balloon whisk to break the fall as to not to dissolve the crust
5. Put it back in the freezer for another 15 to 20 minutes or until it firms up.

Step 3: For the Fruity Jelly (Top)
Assemble these supplies:

About 3 cups fruit cocktail, drained (800 grams)
1 cup of fruit cocktail juice
1 cup of water
2 tbsp unflavored powdered gelatin and 1 tbsp granulated sugar
About 6 to 8 drops of red food coloring (or any color of your choice)

Steps in preparation:

1.  In a heated sauce pan, mix in the water and the fruit cocktail juice.
2. Add in the sugar and the unflavored gelatin and stir until completely dissolved over low heat.
3.  Add in a few drops of red food coloring.
4.  When the fruity jelly mixture is completely dissolved, turn the heat off and set aside. Let it cool for at least 30 minutes. You can put it in front of an electric fan or put inside the refrigerator for faster cooling. It is important to cool this mixture down to room temperature before you pour it on top of the cake.
5. Get the now firmed up Creamy Jelly Filling from the freezer and place the drained fruit cocktail on top of it.
6. Put it back in the freezer for about 10 minutes.
7. When the Fruity Jelly mixture is cold enough, pour it on top of the cake then put it back in the freezer for about 10 to 20 minutes or until the jelly is firm.
8. Gently remove it from the spring form pan.
9. You can serve it with whipping cream. As you see, I tried to decorate it with whipping cream but I need more practice.

This recipe serves 6 to 8 persons.

PINEAPPLE-STRAWBERRY JAM(ANANAS-confiture de fraises)

This is simply scrumptious!

Assemble these supplies:

• 4 cups prepared fruit (1 medium fully ripe pineapple and about
• 1 quart fully ripe strawberries)
• 7 cups (3 pounds) sugar
• 1 pouch CERTO® Fruit Pectin quart strawberries.

Steps in preparation:

1. Combine fruits. Measure 4 cups into 6- or 8-quart saucepot.
2. Then make the jam. 
3. Thoroughly mix sugar into fruit in saucepot. 
4. Place over high heat, bring to ajull rolling boil and boil hard I minute, stirring constantly. 
5. Re­move from heat and at once stir in fruit pectin. 
6. Skim off foam with metal spoon. 
7. Ladle quickly into hot jars, filling to within 1/4 inch of top. 
8. Cover and process in boiling water bath for 5 minutes. Makes about 8 cups or about 9 (8 fluid ounce) jars.
9. Or use 1 can (20 ounces) crushed pineapple in syrup.

UBI JAM (PURPLE YAM)

Assemble these utensils:

fruit or potato masher
kitchen knife
2 utility plates bowl
measuring cup
aluminum saucepan
wooden spoon
4 bottles (sterilized)

Assemble these supplies:

4 cups boiled, ground or mashed ubi
3 cups sugar
4 cups evaporated milk
glass jars.
5. Seal, cool and store.

Yield: 2 8-ounce jars.

Steps in preparation:

1. Combine all the above ingredients in an aluminum saucepan and cook over a low flame.
2. Cook until the mixture forms a soft ball in cold water which loses its shape when removed from the water.
3. Remove from fire and place immediately into hot sterilized jars.
4. Seal at once and store in cool dry place.

PAPAYA-TAMARIND JAM ( 10 MINUTE JAM)

Assemble these utensils:

liquid measuring cup
2-quart saucepan
wooden spoon
2-quart mixing bowl
kitchen knife
waring blendor
2 8-ounce sterilized glass jar

Assemble these supplies:

1 cup papaya puree ( passed thru a sieve)
1 cup tamarind pulp ( soaked over-night with enough water to cover and then boiled to facilitate pulp extraction )
3 cups sugar


Steps in preparation:

1. Measure papaya and tamarind and mix well to get a homogeneous mixture.
2. Add sugar to the mixture.
3. Let it boil. After boiling, start timing for 10 minutes. 4. Pour immediately to the sterilized

SWEET MANGO JAM

Assemble these utensils:

waring blender, if available; if not,
use coarse sieve
kitchen knife
2 utility plates bowl
measuring cup
aluminum saucepan
wooden spoon
2 bottles ( sterilized )

Assemble these supplies:

2 cups pulp of ripe mangoes
1 cup sugar (increase to 1 1/3 cups if pulp is sour

Steps in preparation:

1. Scoop out pulp and pass thru a sieve or waring blender to obtain a uniform texture.
2. Measure pulp and combine sugar.
3. Cook in a heavy aluminum pan, constantly stirring with a wooden spoon, until thick enough to be spooned out when mixture is lifted from pan.
4. Place in warm, sterile-jar' while hot and seal at once.

Note: Avoid iron knives and utensils during the preparation of this jam to prevent discoloration of the fruit resulting in a dark colored product.
"Waring blender, if sieve will also do kitchen knife chopping board"

GUAYABANO JAM (SOURSOP JAM)

Assemble these utensils:

waring blonder, if available; if not,
use coarse sieve
chopping board
2 utility plates
measuring cup
2 bottles (sterilized)
kitchen knife
bowl
aluminum saucepan

Assemble these supply:

2 cups guayabano pulp
1 1/2 — 1 3/4 cups sugar

Steps in preparation:

1. Select fully ripe sound guayabano, remove seeds.
2. Pass thru a sieve or waring blendor to obtain a uniform texture.
3. Cook in a heavy aluminum ian, constantly stirring with a wooden spoon, until thick enough to be spooned out when mixture is lifted from pan.
4. Place in warm, sterile jars while hot and seal at once.

Evaluate the product:

Appearance: bright colored, darkened, faded, burned

Texture and tenderness: thick, thin, flowing smoot h, granular lumpy

Palatability: characteristic fruit flavor, rich, bitter, very acid, slightly acid, astringent, burned.

GENERAL DIRECTIONS FOR FRUIT JAMS

1.Select the firm-ripe fresh fruit. Fresh, slightly under-ripe fruits rather than overripe ones are preferred. Preference is also placed on fruits rich in both pectin and acid such as: santol, bignay, sour guava, green tamarind, carissa and lipote.

2.Soften the fruit. Prepare the fruit as for other cooking purposes: remove stems, leaves, or deceased portions and rinse the fruit in cold water. Stone fruit may be left whole or stoned. If the flavor of the kernel is desired in the jam some of the stones may be cracked and the white kernel cooked with the fruit. Simmer the fruits gently for some time before the sugar is added to soften the skin and break down the cell-walls of the fruit to extract the pectin. Bring the fruit to a boil and then allow to simmer gently until reduced to a pulp. Fruits which break down readily like strawberries do not require the addition of any water, but strawberries may require simmering for 15 minutes before adding the sugar. For fruits requiring the addition of water, boil them down until the %volume is reduced by about one-third before adding the sugar.

3.Add the acid. For fruits low in acidity, add acid before it is cooked as it helps to extract the pectin. Fruits which are deficient in acid are papaya, sweet varieties of guava, sweet varieties of mango (see list). The following quantities are suitable for addition to 4-pound fruit: 2 table-spoons kalamansi juice (approximately 1 average sized lemon ) or 1/2 level teaspoon of citric acid or tartaric acid.

4.Best for pectin. When the fruit has been simmered until the skin is softened, place in a cup or glass 1 teaspoon of juice which is as free as possible from seeds and skin. Add 3 teaspoons of alcohol when it is cool. Shake together gently and leave for 1 minute. Note the clot formation: if a transparent, jellylike lump is formed, there is plenty of pectin in the fruit, if the clot is very firm and is broken into two or three lumps, the pectin content is moderate; if the clot is broken into numerous small pieces, there is very little pectin.

5.Add the pectin. Add pectin to fruits which are deficient by blending with fruits rich in pectin such as papaya, or by adding fruit juice rich in pectin.

6.Add the required amount of sugar depending upon the pectin content of the fruit. Add a smaller amount of sugar to fruits which have moderate amount of pectin than to those fruits which are very rich in pectin. The usual range suggested is 1/2 to 3/4 cup of sugar per cup of pulp. Add the sugar when the skin of the hard fruits has thoroughly softened or else toughened at once and this mistake cannot be corrected. On the other hand, sprinkle sugar on soft fruits like strawberries overnight to keep them whole, if desired. Do not add the sugar too early in the .process for if the fruit and sugar boiled too long together, both the flavor and color of the jam are spoiled and skins may be toughened. Furthermore over boiling may cause a sticky jam.

7.Boil rapidly after the sugar has been added until the setting point is reached. If the fruit has been well cooked and broken down before the addition of sugar, boiling should take only 3-20 minutes, according to the kind and quantity of the fruit. Boil rapidly and adhere to the maxim of jam-making: "Cook slowly before adding the sugar and rapidly and quickly afterward s."

8.Test the setting point. The setting point is usually attained when the added sugar is 60 per cent of the final weight of the jam. Under-boiling results in less than this proportion, and may cause fermentation; over-boiling, on the other hand, increases the possibility of the sugar crystallizing out. It is then when the sugar concentration is 65 per cent (60 per cent from the added sugar and the 5% per cent from the (fruit) that setting in jam occurs. Determine the end points by the method discussed in the general directions for jelly making; the three tests which test the sugar concentration (the weight test, the volume test, and the temperature test) and the two tests which show when the jam will set out give an indication of the proportion of sugar in it (the sheeting, or flake test, and the cold plate test).

9.Finish the jam. Remove the jam from heat immediately after it has reached set-ting point. Quickly remove the scum, if any, with a perforated spoon dipped in boiling water and wiped just before use. Pour the jam at once into perfectly clean, dry, and if possible, warm jars. Fill right to the top with hot jam to allow for the consider-able shrinkage which takes place during cooking. For jams containing whole fruit, prevent the fruit rising in the jar by allowing the jam to cool in the pan until a thin skin begins to form. Then stir the jam gently and pour into the jars. Gently press a well-fitting waxed tissue or the surface of the jam in each jar and carefully wipe a clean cloth wrung out after dipping it in hot water. Tie down jars at once or protect by a clean cloth or paper until quite cold before covering.

10.Store jams in a dark, cool, airy place. Remember excessive heat or dampness may enhance mold growth.