This is a procedure on how to make santol in syrup. Very similar to santol preserve but the syrup is thicker. Just be sure to use a stainless steel knife or peeler because steel will make the santol pulp dark in color.
20 ripe big santol (without dark spots)
1 kilo sugar
2 cup water
How to make santol in syrup
- Boil the santol in enough water until tender, taking care not to break them. When the fruits are tender, remove from water, drain and let cool. With a sharp stainless knife, peel thinly, taking little meat as possible. Halve each fruit crosswise so that each makes two equal cup-like pieces.
- Remove the seed. Soak santol meat in rice washing overnight. Remove from rice washing and wash well in clean water, Soak again in fresh rice washing for another twelve hours. Remove from rice washing and rinse well. Drop santol in boiling water and cook for about five minutes or more. (Make sure the pan is big enough to contain all the santol without crowding.) Remove from water and drain.
- Make syrup using 2 cups water and 1 kilo sugar. Boil until syrup spins a thread when dropped from a spoon. Add the drained fruit and cook in syrup for about 10 minutes. Remove from fire and cool. Let it stand in syrup for another 12 hours. Remove fruit from syrup and boil syrup anew. When it boils, drop fruit and boil in syrup for about 3 minutes. Remove from fire.