So here is the step-by-step instructions for the santol jam that I posted on my instagram account @therealmarketman that elicited so many private messages/requests for the recipe. It’s outrageously simple to make for anyone with basic kitchen skills…
Start by peeling santol, discarding the cottony seeds and soaking the flesh or santol “meat” in water in the fridge at least overnight or better yet, a full 24 hours. Change the water at least once or twice. Do not fret if the flesh turns amber or even dark brown. If you skip this step, you will regret it and don’t send me accusatory emails that I don’t know what I am doing, simply follow the instructions or keep your fingers steady and mouth shut. So bitchy, you think, but I do get many unfortunate emails from people whose sole purpose in life is to make themselves sound stupider than they are, and they are tiresome.
After soaking, drain and bring a pot of water to a boil. Add the santol meat and let this simmer for about 8-12 minutes until softened by not mushy. Time will vary depending on the size of santol and number of slices you used. Drain the santol again, but keep some 4-6 cups of the boiling water (it has flavor) set aside.
Next, pass the santol through a GOOD food mill…
…or if that doesn’t work, use a food processor as I eventually did to make quick work of the pureeing step.
You should have a nice grainy puree which oftentimes gets lighter in color as a result of the boiling. If the puree seems a bit dry, add back 2-3 cups of reserved santol water.
Weigh this mixture and add an EQUIVALENT amount of white sugar. So if you have a kilo of puree, add a kilo of white sugar. Then I added 1/2-3/4 cup of good dark muscovado sugar. Not light brown or brown sugar, muscovado sugar. We happened to have fresh limes from our garden, so I added a tablespoon or less of lime juice. You could add 1/2 a tablespoon of kalamansi juice if you prefer.
I used a copper jam pot that distributes the heat evenly, but any heavy bottomed enameled cast iron pot would work well as well. A thin aluminum/stainless pot is your last choice and you must watch for scorching due to the uneven heat on the bottom of the pan. Place over high heat and stir occasionally until all the ingredients have blended and melted into each other. If you have a sweet tooth, an additional cup of white sugar earlier on might be more to your liking. I like the jam to be sweet, but also have that natural tartness and strong santol flavor.
Meanwhile, get some jars and place them in boiling water to sterilize. Dry the bottles off. And when the jam is ready (after say 12-15 minutes of bubbling), add the hot jam to the dry bottles, seal and boil in a pot of water for another 12 minutes or so if you plan to preserve your preserves for several months. If you are going to eat the jam within a month’s time there is no need to heat treat the bottles, just refrigerate once cooled.
And voila! santol jam pouring into the bottles. Makes for great presents. Terrific with cheese an crackers. Delicious in pan de sal with butter. Enjoy!