Fruit Preserve Recipes

Santol Preserve (option 2)

Blanch santol for 10 minutes and peel.
Cut into halves and remove the seeds. Soak pulp in water for 2 or 3 days, changing the water everyday.
Blanch for 5 minutes. Drain and chop finely.
To every cup of pulp, add 3/4 cup of sugar.
Cook to jam consistency. Place in 12 ounces dry bottles, remove air bubbles and half-seal.
Sterilize bottles for 25 minutes in boiling water. Seal completely.

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