Instructions

• Peel the jaguas to remove the outer skin. Cut each fruit in half and scoop out the pulp and seeds. Slice the pulp into strips or squares about 1 cm thick.
• Place the jagua pieces in a pot and add enough water to cover them. Bring to a boil over medium heat and boil for 5 minutes. Remove from heat, drain, and discard that water.
• Return the jagua to the pot and add 1 cup of water. Cook over medium heat until the pieces are tender, about 15 to 20 minutes. Taste and cook an additional 5 to 10 minutes if you prefer them softer.
• If the water level gets too low while cooking, add additional water ½ cup at a time to keep the fruit from drying or sticking.
• With the pot still on the heat and some liquid remaining, add 1 ½ cups sugar, 1 pinch salt, 3 cinnamon sticks, and 1 piece lime zest. Stir to combine.
• Continue cooking over medium heat, stirring occasionally, until a thick syrup forms and the jagua pieces are coated, about 15 to 20 minutes. If you prefer a more liquid syrup, add a little water, ½ cup at a time, until you reach the desired consistency.
• Remove the pot from the heat and let the dulce de jagua cool to room temperature.
• Transfer to an airtight container and refrigerate for at least 4 hours. Serve chilled.