Persimmon – Pineapple – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pineapple
- 4 persimmons
- 500 g preservin suar (2: 1)
- Apple juice (approx. 200 ml)
- 1 lemon (s), add the juice from it
Print Recipe
Pin Recipe Instructions
- Cut the pineapple and persimmon into small pieces and bring to the boil in a large saucepan with the apple juice (make up to 1 kg total) and the preserving sugar. Add lemon as desired (use all the lemon juice for a nicely sour note).
- If you don`t like pieces in the jam, you should puree the mixture before boiling. After 3 minutes of cooking, carry out the gelling test and pour the jam into clean glasses.
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