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
Bring sugars and water to a boil. Add santol and simmer for about 3-4 hours. Let it cool.
Place in clean bottles.
The preserves filled two bottles. Notice the syrup doesn't cover the santol? So I added rum to one bottle as an experiment...
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