Summary

Ingredients

• 4 persimmons
• 1 mango (s)
• 500 g preservin suar, (2: 1)
• 1 packet citric acid

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Instructions

1. Info first:
2. After chopping, pitting, etc. I had about 600g persimmon pulp and 350g mango pulp!
3. Peel the persimmons (works well with the potato peeler) and cut into cubes.
4. Peel the mango, separate from the core and also dice.
5. Put together with the sugar in a saucepan, stir well and let steep overnight.
6. Process the fruit into puree with a potato masher, hand blender or similar.
7. Add citric acid and bring to the boil for about 10 minutes.
8. As soon as the gelling test succeeds, fill the twist-off jars and briefly turn them upside down.