Yellow persimmon jam

Overview

The raw material for today’s jam creation is yellow persimmon, which is clear and yellow and has a refreshing fragrance. My wife brought it back from my hometown. I, a jam lover, realized that it must be used to make a beautiful jam. The yellow color is clear and transparent, and the persimmon seeds are dancing in it. The taste is sweet and sour.

Tags

• dessert
• pickles with soy sauce
• children
• afternoon tea
• apple pectin
• rock sugar
• yellow persimmon
• lemon juice

Ingredients

Steps

1. 1 Wash the selected yellow persimmons;

   

2. 2 Pour into a pot of boiling water and blanch for 3 minutes;

   

3. 3 Wash the lemon, cut it in half and squeeze the juice, take 50g and set aside;

   

4. 4 Make a cross cut on the surface of the persimmon and remove the skin; cut the pulp into small dices and mix well with rock sugar and lemon juice in a glass basin. Seal with plastic wrap and put in the refrigerator for 10 to 12 hours. Take it out and stir every 3 to 4 hours;

   

5. 5 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes;

   

6. 6 Take out the drained water, invert the jam bottle, and set aside;

   

7. 7 Take it out from the refrigerator, pour it into a copper pot and cook over medium-low heat;

   

8. 8 Remove the astringent juice after boiling;

   

9. 9 Cook until the jam is concentrated to 1/2, then add apple pectin to the pot; continue to cook until it becomes thick and thick, then turn off the heat;

   

10. 10 Put the jam into a bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator.