PERSIMMON JAM / SHARON FRUIT JAM
- 1 kg persimmon fruit, peeled and chopped
- 4 cups of sugar, brown was used here
- juice of 1 lemon, and keep the squeezed out lemon skins
Place fruit, sugar, lemon juice and lemon skins in pot and bring to boil on high heat.
Turn down heat to medium and cook for 30 to 50 min until juice has reduced.
Test the jam consistency on a cold plate.
Blend the jam with a blitz stick to refine, and bottle.
Recipe and photo: Briony Smit
Category:
