Persimmon – Mango – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 persimmons
- 1 mango (s)
- 500 g preservin suar, (2: 1)
- 1 packet citric acid
Print Recipe
Pin Recipe Instructions
- Info first:
- After chopping, pitting, etc. I had about 600g persimmon pulp and 350g mango pulp!
- Peel the persimmons (works well with the potato peeler) and cut into cubes.
- Peel the mango, separate from the core and also dice.
- Put together with the sugar in a saucepan, stir well and let steep overnight.
- Process the fruit into puree with a potato masher, hand blender or similar.
- Add citric acid and bring to the boil for about 10 minutes.
- As soon as the gelling test succeeds, fill the twist-off jars and briefly turn them upside down.
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