Ingredients:
1 one-pound soursop
juice of 1 lemon (or some pineapple)
sugar
Method:
Remove pips, skin and core of the soursop. Simmer with juice of a large lemon or some pineapple.
When tender, add ¾ cup sugar to 1 cup pulp. BOIL WITH CARE to jam stage.
Put into hot, sterilised jars and seal.
DATE: May 1980
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