● 400 g mangosteen fruit, peeled
● 400 g sugar
● 1 wine glass water
● juice of 1/2 lemon
Using a serrated knife, slice the exterior of the fruit all around and remove the top part.
Use caution with the knife as the rind is very hard.
Remove the top part and using a spoon, remove the flesh which is in the other half.
After cleaning all the fruit, finely chop with a knife or puree in the blender if we want our jam to be smooth.
Put them in a pot, add the sugar and water and boil on medium heat for 30-35 minutes, until the jam has thickened.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Three minutes before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes and then store in glass sterilized jars.