Comments on: Win a Bottle of Kalamansi Marmalade or Mangosteen Jam

By: RJ

RJ — Tue, 24 Aug 2010 05:28:59 +0000

angusman, if u have some relative in pangasinan, u might taste it……. IF ur ever invited to a wedding, i was once, and it tastes good!

By: vic

vic — Sun, 27 Jun 2010 19:39:46 +0000

i like to know how to make:

burong dalag
tocinong baboy (pampanga style)

By: vic

vic — Sun, 27 Jun 2010 19:36:40 +0000

horsemeat tapa is very good also the ribs fried..taste like beef but cheaper..

i miss “burong dalag” and tocinong baboy (from lubao, pampanga)

By: Marketman

Marketman — Mon, 12 Apr 2010 04:46:37 +0000

Teresa, if they were properly bottled, and the bottles sterilized afterwards in a boiling bath of water, then the jams should in theory be good for up to a year or so in storage. Keep them in a cool dark place like a pantry or cabinet. I buy most of my bottles from San Miguel packaging, they have retailers if you call their packaging division. I also get bottles at Landmark in the house section. But these are pricey. They also have original ball jars in True Value at Rockwell. Mango jam is a bit tricky, as the fruit is incredibly watery, and therefor there is the risk that the jam will be too liquidy without the addition of pectin to jell it up a bit… Good luck with the results. After a week or so, you should open one bottle and test it. Then put it in the fridge and the next day taste it again and check for viscosity. If it spreads nicely, you have a winner…

By: Teresa

Teresa — Mon, 12 Apr 2010 04:32:52 +0000

Hi MM. I know tis is an old post to start with. I’m not sure you’ll be able to respond since your your computer is down. Over the weekend, I had a go at making mango jam from 4 kaings of mangoes from the farm. This is a real BIG first time for me. I looked up your posts on manggo jam and also read recipes from books. I also found good canning bottles and ended up canning the jam – successfully I HOPE. The bottled jams looks alright to me. Now the they are botlled and metal lids sucurely in place, please give instructions on how to best store the jams so they can have a longer shelf-life. Considering I did not add any preservative, how long can I store these bottled mango jams? Please make suggestion where to pick-up and buy the bottles you use in pale gold like color. These look real nice than the one I’m using. They called it peanut shape bottle like the ones use for kaong and nata de coco, lucky it came with the proper pop-up metal lids for canning. Hope to hear from you soon…you may email your response to tdzubiri@envglobal.net. I’m thinking of doing another batch come end of the month harvest. Maybe, when I get that fruity and chunky texture you’re after I might have the guts to have you sample a bottle..Heeheehee. The recent batch has smallish chunks but really screams 100% fruit. Hope this message gets to you.

By: RobKSA

RobKSA — Tue, 15 Dec 2009 05:17:25 +0000

Millet, I searched sinaing na tulingan and yes it looks like it, thanks! But probably a really good version of it would be a leftover Zebuchon and the panga of a real yellowfin tuna that are abundant in the south, how about it MM?

By: millet

millet — Mon, 14 Dec 2009 04:27:43 +0000

el jefe, many thanks! parang ang sarap! will have to find bidbid soon.

By: millet

millet — Mon, 14 Dec 2009 04:26:12 +0000

deirdregurl, many thanks. fishball and tofu soup with mustard greens sounds very good the day after christmas!

By: millet

millet — Mon, 14 Dec 2009 04:22:40 +0000

robska, that sounds very much like sinaing na tulingan!

By: Marketman

Marketman — Tue, 08 Dec 2009 09:23:54 +0000

Tanti, I have a post on date and walnut bars in the archives, they are essentially what is locally called food for the gods, though the version I have is denser and more fruit and nut laden than commercial FFTG’s…