Method

• Separate the calyx flesh from the seed pod.
• Place all seed pods in a saucepan, and the calyx flesh in a large cooking pot.
• Cover each with just enough water and bring to boil.
• Reduce heat and simmer each for 40-60 minutes.
• Strain the calyx pulp through a medium strainer.
• Strain the seed pods through a fine strainer. Keep the liquid — this is homemade pectin.
• Add ½ cup of the pectin to the calyx pulp and weigh.
• Weigh an equal amount of sugar and add to the pulp and pectin.
• Bring your jam mixture to boil then reduce heat to simmer for 40 minutes, stirring occasionally to avoid burning.
• Check if mixture has reached setting point by pouring a teaspoon onto a cold plate. If your sample remains syrupy, continue simmering and check again every 5-10 minutes. The mixture is ready when a cooled sample takes on a jam-like consistency.