By Dustin Kahihikolo and Malcolm Hooper.
5 cups of jabotlecaba juice,
5 cups of sugar and
1 pkg (2.4 oz) of pectin.
Seed, juice the fruit; strain through chinois or squeeze through cheese cloth.
Boil juice; add pectin and then sugar stirring constantly.
Meanwhile bring large pot of water to a boil; sterilize jar(s) and lid(s).
Fill sterilized jar with syrup immediately and cap tightly.
Put jars back into boiling water for 20 minutes making
sure water covers the jar at least 2 inches. After 20 minutes remove from pot
carefully and tighten cap. Cool down.