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Persimmon – pineapple – jam

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Ingredients for 4 servings:

  • 1 pineapple
  • 4 persimmons
  • 500 g gelling sugar (2:1)
  • e.g. apple juice (approx. 200 ml)
  • 1 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity – tropical spread

Cut the pineapple and persimmon into small pieces and bring to a boil in a large pot with the apple juice (make up to 1 kg total) and the gelling sugar. Add lemon, if desired (use all the lemon juice for a nice tart note). If you don’t like chunks in your jam, puree the mixture before boiling. After 3 minutes of cooking, test for set and pour the jam into clean jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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