Have you ever tried persimmon jam? If not, then you're missing out on a lot! Of course, this is not the kind of conservation that is needed for the preservation of the crop. But this is an excellent variety in the midst of the usual apple and berry preparations.
Step-by-step cooking recipe
Slice the persimmon and remove the skin.
Add lemon juice to it and beat everything with a blender.
Add sugar and cook the jam until thick, about 40 minutes after boiling.
Roll up the jam from the persimmon into sterile jars.
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