soursop cinnamon lemon marmalade

[really, 1/2 batch]

2 cups (1 lb) soursop juice/slurry
1 lemon
1 cinnamon stick
2/3 cup organic cane sugar

- juice lemon, then thinly slice peel, leave as much pith as you'd like
- mix peal slices and juice and set aside
- heat soursop and cinnamon in non-reactive pot, bring to bowl then reduce to simmer 10"
- add lemon peel and juice, simmer 10"
- add sugar, bring to boil 5-15" until seems to want to set
- pour in jars (2 x 8 oz) and process or refrigerate