Rambutan Jam

Ingredients
● 500 g rambutan fruit, without the pit
● 120 g water (if we want more syrup add more water)
● 1 cinnamon stick
● juice of 1/2 lemon

Directions
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.