Local preserves and biscuits

sour sop jelly
1 kg ripe sour sop
1 liter water
juice of  lemons
-boil until tender, strain
fruit juice, for every cup add 3/4 cup of sugar
cook, stir, until jelly temperature

guava jelly
1 kg ripe guava
4 cups water / 1 litre
juice os 2 lemons
- boil until tender, strain
fruit juice, for every cup add 3/4 cup of sugar
cook, stir, until jelly temperature

papaya jam
2 cups ripe papaya - grate/chop finely
1 1/2 cups sugar
1/2 cup fresh lime juice
1 inch ginger - extract the juice
- boil until set.

pineapple and papaya jam
2 cups pineapple- chopped
2 cups ripe apya - chopped
3 1/2 cups sugar
1/2 cup frsh lime juice
4 inches ginger- extract the juice
- boil until set



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