Persimmon jam is delicious and bright. I add it to pastries and serve it with 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.
Step-by-step cooking recipe
Wash the ripe persimmon, peel it, remove the seeds and stalks, grind the pulp with a blender into a puree. While stirring, gradually add the pectin.
Put the puree in a large saucepan, add sugar, stir and simmer over medium heat, without bringing to a boil, for 15-20 minutes. During cooking, remove the resulting foam.
Remove the jam from the heat, add lemon juice, mix well and pour hot into pre-sterilized jars, roll up.
Serve persimmon jam with fresh rolls, toast or pancakes. Jam can also be used as a filling for various pastries.
