Summary

Ingredients

• 1 pineapple
• 4 persimmons
• 500 g preservin suar (2: 1)
• Apple juice (approx. 200 ml)
• 1 lemon (s), add the juice from it

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Instructions

1. 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).
2. 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.