Candied fruits are also known as crystallized fruit. They are made by submerging fruit pieces in sugar syrup solutions of gradually increasing strength, then drying. During the soaking, sugar is absorbed by the fruit and moisture is lost from the fruit. They can be kept for several months when stored in a cool dry place, away from direct sunlight.
Processing of Jackfruit Candy
Salt to prepare brine solution (150 g/l)
Calcium chloride to prepare brine solution (10 g/l)
Sugar to prepare syrup
1. Cut fruit in half lengthwise.
2. Carve out the core of the fruit.
3. Scoop out the bulbs.
4. Cut the end of the bulbs to remove the seeds.
5. Prepare a brine solution containing 15% salt (150g/l) and 1% calcium chloride (10g/l).
6. Soak bulbs in brine solution for 2 days. Place a wooden plate with a weight on top of the fruit to keep them submerged in the brine.
7. Remove the bulbs from the brine, wash to remove the salt and drain using a stainless steel sieve. Check the flavour to ensure that all salt has been removed.
8. Prepare sugar syrup of 40ºBrix.
9. Boil the deseeded bulbs for 5 minutes in the syrup.
10. Keep mixture at room temperature (28-31ºC) for 24 hours.
11. Remove bulbs from the syrup.
12. Add more sugar to the syrup until it is 50ºBrix (use a refractometer).
13. Immerse bulbs in the syrup and keep at room temperature for 24 hours.
14. Remove bulbs from the syrup.
15. Add more sugar to the syrup until it is 62ºBrix.
16. Immerse bulbs in the syrup and keep at room temperature for 24 hours.
17. Remove bulbs and quickly rinse in water to remove surface syrup.
18. Drain off the syrup by spreading on wire trays.
19. Dry drained fruits for about 1 day in a solar or tray dryer.
20. Pack candies in jars, tins, cardboard cartons or in polythene pouches and seal them.
Source: Technical Manual for Small-Scale Fruit Processors © 2004 International Centre for Underutilised Crops, UK