Sharon Persimmon Jam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g sharon fruits
- 250 grams sugar
- 0.5 ½ lime (s), the juice from it
- 1 drop vanilla extract
Print Recipe
Pin Recipe Instructions
- Peel the Sharon fruits, remove any seeds and cut into small cubes.
- Put in a saucepan with the sugar, the juice of half a lime and the vanilla extract.
- Bring to the boil for about 5 - 10 minutes, or until the flesh is soft.
- Then puree with a hand blender to taste, either very fine or with pieces.
- Make a jelly test, the jam shouldn`t run off the spoon when it has cooled down.
- Then fill the prepared twist-off glasses and let them cool down. I got about three 200g jars out.
- Unfortunately, I cannot say how long this jam can be kept. It was torn from my hands while still warm.
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