Ripe, soft-textured rambutan is preferred for the making of rambutan jam. The jam should contain 35% fruit and 65% total soluble solids.

Pass rambutan flesh through a pulper. Then cook fruit pulp with pectin, sugar, acid and preservatives until the mixture reaches 65-68 ºBrix. Rambutan jam is bottled hot.

Rambutan pulp may be used alone or in combination with other fresh or semi-processed fruit pulps.

Ripe, firm-textured rambutan flesh can be dehydrated.

Mix the dry rambutan flesh with sugar. Heat the mixture to remove moisture before drying. For a sweetened dehydrated product, soak and submerge the rambutan flesh in syrup. Increase the syrup concentration by 5 ºBrix daily until the desired sweetness is achieved. Drain the flesh and dehydrate it in a dehydrator at 45-50ºC until the pieces do not stick together. The flowchart for dehydrated rambutan processing is given in Flowchart 1.

Flow Chart 1: Dehydrated, Sweetened Rambutan Processing

Ripe, firm textured rambutan can be frozen whole. Freeze the fruits, with its seed, by cryogenic freezing at -80 °C. Pack and store the frozen fruits at -20 °C. Thaw the fruits before serving. The frozen rambutan can be stored for 6 months. The flowchart for frozen rambutan processing is given in Flowchart 2.

Flow Chart 2: Frozen Rambutan Processing