GUYABANO PRESERVE

How to make guyabano preserve?

Select mature but firm guyabano.

Peel and slice to about 6.5 mm thick.

Use a stainless steel knife in cutting.

Soak slices in water.

Blanch in boiling water for 5 minutes.

Cook in syrup (2 parts sugar and one part water) for 15 minutes.

Soak in syrup overnight.

Boil for 30 minutes.

Drain.

Pack in Jars.

Fill with syrup.

Half-seal.

Sterilize jars for 25 minutes in boiling water. Seal completely.