Yellow Persimmon Jam
1.
Wash the picked yellow persimmons
2.
Pour into a pot of boiling water and blanch for 3 minutes to remove
3.
Wash the lemon, squeeze the juice after cutting, take 50g, set aside
4.
Make a cross cut on the surface of the persimmon, and remove the outer skin of the persimmon; cut the pulp into small cubes, and stir evenly in a glass bowl with rock sugar and lemon juice, seal it with plastic wrap, and put it in the refrigerator for 10 to 12 hours. Take out and stir once for 3~4 hours
5.
Wash the jam jar, put it into the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid of the jar into the pot, and continue to sterilize for 10 minutes
6.
Take out the drained water, invert the jam jar, set aside
7.
Take it out of the refrigerator, pour it into a copper pot and simmer over a medium-to-low heat
8.
Remove the astringent juice after boiling
9.
Cook until the jam is concentrated to 1/2, add apple pectin to the pot; continue to cook until a thick feeling appears, turn off the heat
10.
Put the jam into the bottle, close the bottle cap tightly, and buckle while it is hot. After buckling for 30 minutes, wash the bottle and keep it at room temperature for 3~7 days before putting it in the refrigerator.
Tips:
Yellow persimmons should be blanched in boiling water for easy peeling; the introduction of apple pectin enhances the thickness of the jam;
