I managed to get the last batch of santol for the season from my cousins trees in Bacolod in order to make these delicious preserves.
Blanch whole santols in boiling water for about 10 minutes. Drain and peel. Quarter peeled santols and remove seeds. Place in a large bowl and cover with filtered water. Let it soak for 12 hours in the refrigerator. Drain and repeat 2 more times.
about 6 cups seedless diced santol
12 cups water
3 cups muscovado sugar
3 cups white sugar
The preserves filled two bottles. Notice the syrup doesn’t cover the santol? So I added rum to one bottle as an experiment…