Persimmon jam
Published on 1 December 2023
Favourites stay in this browser only. Sign in to save them to your account.
I had plenty of persimmons, so made jam with some and dried the rest.
Do I have all the ingredients?
Ingredients
INGREDIENTS
You have 0 ingredients out of 4
You still need 4 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
Introductory photographs from the original
0 steps completed out of 9
- Step 1 of 9
I clean the persimmons and scoop out only the flesh.
- Step 2 of 9
I prepare an apple, Red Love for me, with red flesh and a lovely caramel-like taste.
- Step 3 of 9
I finely dice and put in a pot with the persimmon flesh.
- Step 4 of 9
I add grated lemon zest.
- Step 5 of 9
I add lemon juice.
- Step 6 of 9
I bring to the boil over a low heat, cook for five minutes, remove and blend with a hand blender.
- Step 7 of 9
I add sugar, stir and return to the heat.
- Step 8 of 9
I simmer, stirring constantly, to the desired consistency, about 30 minutes, then pour into previously sterilised jars.
- Step 9 of 9
I close and invert until cool, put in the pantry and leave for 2/3 weeks before eating.
Original source: https://incucinaconlilly.com/2023/12/01/confettura-di-cachi/