Honey Persimmon Jam

Name: Honey Persimmon Jam
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 975g persimmon; 200g honey; 150g Sugar

by Xiancao'er

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Unknowingly, Wuhan's autumn is here. I went back to my hometown to see my parents several times, and walked into the small village all the way. Every household’s fruit trees were covered with golden or orange persimmons. After seeing the grass go back, the elder sister next door and the nephew-in-law gave away ripe oranges and persimmons from their fruit trees. You can't finish eating more persimmons. Take them back to your home and slowly get rid of the astringency. Looking at so many persimmons and grass, I want to try it. Can I make jam? You can still taste the sweet taste in the season when there are no persimmons.

Ingredients

975g Persimmon
200g Honey
150g Sugar

Honey Persimmon Jam

1. Ready to ripen persimmons.

2. Pour in boiling water.

3. Scald and wash clean.

4. Gently tear off the thin layer of skin on the surface.

5. Add sugar.

6. Pickled for juice.

7. Pour into a stainless steel pot and boil on high heat.

8. Stir-fry without stopping halfway, simmer slowly over medium and low heat until the juice is reduced and thick.

9. Let the persimmon sauce cool, and add honey (the honey I use is collected by the farmer and stored in the refrigerator, and some of it has solidified).