Jem from a persimmon

30 min.
4 portions
Jem from a persimmon

Jem from persimmon is delicious and bright. I add it to baking and serve it to tea with pancakes and buns. From the specified number of products, approximately 4 small jars are obtained. Vary the amount of sugar at your discretion to achieve the perfect taste.

Ingredients

  • Persimmon 8 pcs.
  • Sugar 900 g
  • Lemon juice 20 ml
  • Pectin 30 g

A step -by -step recipe for cooking

1
Rinse the ripe persimmon, clean it from the skin, remove the seeds and stalks, chop the pulp with a blender in mashed potatoes. Mixing, gradually add pectin.
2
Put the puree to a large pan, add sugar, mix and increase over medium heat, without bringing to a boil, 15-20 minutes. In the process of cooking, remove the resulting foam.
3
Remove the jam from the heat, add lemon juice, mix well and spill hot into pre -sterilized jars, roll up.
4
Serve jam from a persimmon with fresh buns, toasts or pancakes. Jam can also be used as a filling for various baking.
Helen Lipko
Recipe Author:
Helen Lipko
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