Ingredients
1 cup thick juice of jamoon
2 cups sugar
3/4 tsp. citric acid
1/4 tsp. sodium benzoate

Method
Put juice and sugar in a deep vessel.
Heat and stir gently till sugar dissolves.
Bring to a boil, simmer for 2-3 minutes.
Take off fire and cool.
Add sodium benzoate and mix well.
Pour into sterilized sauce bottles, and seal.
Refrigerate after a bottle is opened.