When I want something new and unexpected, I often think about it. Jam from persimmon definitely deserves the attention of all lovers of blanks. This is the case when it's not about the need to preserve the harvest, but simply about diversity.
Step-by-step cooking recipe
If the persimmon is tart, first freeze it in the freezer.
Peel the fruits, finely chop, cover with sugar and leave for an hour.
Scald the lemon with boiling water and also finely chop it with the skin.
Pour lemon with water, bring to a boil and boil for 3 minutes.
Add the persimmon and bring to a boil again.
Boil the jam for another 10 minutes and roll it into sterile jars.
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