Guyabano is also known as soursop or guanabana. It is a delish fruit that grows only in the tropics. Its green leathery spiky skin belies the white fleshy pulp that lies within, at once sour and sweet. Having seen a Mangosteen Jam available in the market, I thought a guyabano might make a wonderful jam too - knowing that its is fleshier than mangosteen.
I was wandering through the market early Saturday when I spied this and immediately thought of making jam. I had to wait 3 days though before I felt that its ripeness is ready. When I opened, i found it was too sweet with not enough tartness a jam should have. Luckily, I had some lemons which came in handy.
About 3 cups guyabano
2 cups white sugar
Juice of 1 lemon
Remove flesh pulp from the skin and place in a big pot. Add sugar and lemon and mix well. Put to a boil, and then to a rolling simmer for about 30 minutes. I actually did the saucer trick from the Domestic Goddess book of Ms. Nigella Lawson, which is to put a sacuer in the freezer before you start - then check for jam doneness by putting a little in the cold saucer. Ms. Lawson said if it wrinkles, then its done. Didnt work for me though, I was too impatient I think to wait for it to be done. In the end, I had a jam that looked so pale but tasted great nonetheless. With butter and toasted bread, my breakfast this morning was simply delicious!