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Santol Preserve

How to Make Santol Preserve

Manny
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Preserves Recipe
Cuisine Filipino

Ingredients
  

Santol Preserve Option #1

  • ripe santol
  • water for boiling
  • two parts sugar and one part water
  • or every 2 cups of sugar mix 1 cup of water

Santol Preserve Option #2

  • Ripe santol
  • Sugar
  • Water

Santol Preserve Option #3

  • Ripe santol
  • 2 parts sugar to one part water
  • water for soaking and boiling

Instructions
 

How to make santol preserve (Option #1):

  • Select sound, ripe santol. Wash and blanch in boiling water for 10 minutes.
  • Peel thinly and evenly. Soak peeled santol in cold water.
  • Cut into halves and remove seeds. Soak in water for three days, changing the water everyday.
  • Wash santol and blanch in boiling water for 10 minutes. Dip in cold water and drain.
  • Boil in syrup made up of two parts sugar and one part water for 15 minutes. Let stand overnight.
  • Boil the syrup again without the santol until thick enough.
  • Add the santol and continue boiling. Pack in 12-ounces preserving jars and fill with syrup.
  • Remove air bubbles. Half-seal and sterilize jars in boiling water for 20 minutes. Seal completely.

How to make 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.

How to make santol preserve (Option #3):

  • Select sound ripe santol fruits. Wash and blanch for 10 minutes.
  • Peel thinly and evenly. Cut into halves and remove the seeds.
  • Soak in water for 3 days, changing the water everyday.
  • Prepare syrup (2 parts sugar to one part water). Boil santol in syrup for 15 minutes.
  • Allow to soak. Repeat the procedure of boiling and soaking santol in syrup for one week.
  • On the last day, boil the syrup until thick and add santol.
  • Continue cooking over a slow fire, constantly stirring until the syrup dries up and coats the santol.
  • Cool and wrap.