SOURSOP JAM
Recipe from the Seychelle Islands
Ingredients:
Ripe soursop. Remove skin and pips. Measure 4 cups soursop pulp
3 cups raw sugar
¾ cup water.
1 tsp vanilla essence or 1 tsp vanilla pod
Method:
Simmer all gently, stirring occassionally, until a nice golden colour and of jam consistency.
Keep refrigerated.
DATE: November 1982
* * * * * * * * * * * * *
