How to make santol preserve:
- 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.