● 500 g rambutan fruit, without the pit
● 120 g water (if we want more syrup add more water)
● 1 cinnamon stick (optional)
● juice of 1/2 lemon
Peel the fruit removing the hard exterior and using the tip of the knife, carefully slice the flesh to remove the pit.
Put the flesh of the fruit in a blender and puree more or less, depending on how smooth we want the jam to be.
Then put the mixture in a pot, add the sugar, cinnamon stick and water and boil on medium heat for about 30-35 minutes.
To see if the syrup has the desired consistency, put some syrup 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.
2-3 minutes before turning off the heat, add the lemon juice and stir.
Turn off the heat and allow it to rest for a few minutes and then store in sterilized jars.