Dulce de Jagua [Recipe + Video] Dominican Candied Genipa

1. Peel

1. Peel the jaguas, removing the outer skin.Cut them in half and remove the pulp and seeds. Slice it into strips or squares about 1 cm thick.

2. Boil

1. Place them in a pot, and pour enough water to cover them. Boil over medium heat for 5 minutes.Remove from heat and drain. Discard that water.Place the jagua in a pot with 1 cup of water. Cook over medium heat until tender, this will take about 15 to 20 minutes. Taste them to check for the tenderness you want. Leave it 5 to 10 minutes longer if you like it softer.When the water gets too low, add additional water. Add half a cup at a time.

3. Make candy

1. Without removing from the heat, add sugar, salt, cinnamon, and lemon zest and mix well.Cook over medium heat, stirring occasionally, until a thick syrup has formed. It will take you 15 to 20 minutes. If you want the syrup to be more liquid, add a bit more water, little by little.Remove from heat and cool to room temperature.

4. Chill and serve

1. Once cold, place in an airtight container and refrigerate for at least 4 hours.Serve chilled.