in Caribbean

Persimmon – Mango – Jam

updated

Spread the love

Ingredients for 1 servings:

  • 4 persimmons
  • 1 mango(s)
  • 500 g gelling sugar (2:1)
  • 1 pack of citric acid

Instructions

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

Variety for the breakfast table

First things first: After chopping, pitting, etc., I had about 600g of persimmon pulp and 350g of mango pulp! Peel the persimmons (a potato peeler works well) and dice them. Peel the mango, remove the pit, and dice it as well. Place it in a saucepan with the sugar, stir well, and let it sit overnight. Mash the fruit with a potato masher, immersion blender, or similar tool. Add citric acid and bring to a rolling boil for about 10 minutes. Once the gelling test is successful, pour into twist-off jars and briefly turn them upside down.

Facebook Comments

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.

Carrot casserole V

Hussar Krapferl