Materials:

• santol fruit
• sugar
• lye (commercial flakes of sodium hydroxide)

Utensils:

• aluminum tray
• wooden spoon for stirring
• bamboo or wire tray
• casserole (stainless or porcelain)
• thermometer
• knife

Procedure:

1. Wash the santol in running water.
2. Blanch in boiling water for about 3-5 minutes.
3. Dip in 5% lye for 5 minutes in almost boiling temperature (94°C), more or less one cup sodium hydroxide in 3 liters water.
4. Put immediately in running water, scrape off the peels.
5. Slice into pieces, remove seeds.
6. Prepare the syrup 1/2 cup sugar for every cup water, and add the santol enough to be covered in the container.
7. Boil the santol in this syrup for about 3-5 minutes, soak in the syrup overnight.
8. Remove the syrup. Add 1/2 cup sugar for every 3 cups syrup and boil until thick.
9. Put the santol in this syrup, leave overnight.
10. Repeat this process three times.
11. Remove the santol from this last soaking in syrup and rinse in running water.
12. Spread on a tray and dry in the sun or in a solar drier.
13. Pack in plastic bags storing.