John Myers
Persimmon and Pomegranate Jam with Tonka Bean
The perfect persimmon and pomegranate jam with tonka bean recipe with a picture and simple step-by-step instructions.
- 1 kg Persimmon (Sharon fruit)
- 350 g Preserving sugar 1: 3
- 0,5 tsp Grated tonka beans
- 1 Lime, the juice
- 150 g Pomegranate seeds
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Peel the persimmons and cut into cubes, add the lime juice, the grated tonka bean and the preserving sugar, mix everything well and leave to stand for about 1 hour and then finely puree with the hand blender.
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Now put the pot on the stove and bring to the boil while stirring and let simmer for about 4 minutes – after 3 minutes add the pomegranate seeds and then stir carefully, the seeds should not be broken under any circumstances. Don't forget the gel test. I always put a small plate in the freezer beforehand and then put a tablespoon of the jam on the ice-cold plate during the gelling test, the jam should set IMMEDIATELY.
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Then pour the jam into sterile twist-off jars, close and turn upside down for the first 10 minutes.
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