Summary

Ingredients

• 200 g pear (s), sour, peeled, pitted, cut into pieces
• 200 g persimmons (Sharon fruits), peeled and cut into pieces
• 200 g preservin suar (2: 1)
• 7 g iner, fresh, cut into very fine pieces
• 0.5 ½ lemon (s), add the juice
• some orange juice (1/2 shot glass)
• possibly citric acid

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Instructions

1. Put the pears, sharon and ginger in a bowl, add the lemon juice and stir well. Put everything in a saucepan, turn on the heat. Add the preserving sugar and juice, mix everything well. Bring to the boil once, stirring constantly, then reduce the heat until the mixture is only simmering.
2. Simmer for 5 minutes, stirring frequently, until the fruit becomes puree - then turn off the heat. If the jam is still too chunky for your own taste, chop everything up with a normal potato masher and stir.
3. Remove from heat, put 1 teaspoon of the mixture on a small plate and check whether the jam is no longer too runny. If it does, add a little citric acid and stir in.
4. Now pour the hot mixture into small glasses (twist-off), close immediately and allow to cool. The cellar is still ideal for storage.