Persimmon-apricot jam

Ingredients for 1 servings:

• 450 g persimmon(s), weight without peel and stem
• 450 g apricot(s), weight without stones
• 1 tsp vanilla powder, grated
• 1 lemon(s)
• 500 g gelling sugar 2:1

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

with Bourbon vanilla

Wash the fruit, pit the apricots, and cut into small pieces. Peel the persimmons, remove the stems, and cut the persimmons into small pieces. You’ll need a total of 900g of fruit for the jam. Place the ingredients in a saucepan and mix with the gelling sugar. Then stir in the lemon juice and grated vanilla pod. Let the mixture draw juice for about 1 hour, stirring occasionally. Place on the stove and heat. Just before cooking, puree the mixture with a hand blender until small pieces of fruit remain. Bring everything to a boil while stirring, and simmer for about 5 minutes. Remove any foam that forms with a spoon. Test the setting by pouring the jam, while still hot, into twist-off jars that have been rinsed with hot water and seal. Turn the jars upside down for about 10 minutes. Then turn them upside down and let them cool.