Yellow Persimmon Jam
1.
Wash the picked yellow persimmons;
2.
Pour it 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 bottle, boil for 10 minutes, turn off the heat, put the lid of the bottle into the pot, and continue to sterilize for 10 minutes;
6.
Take out the drained water, invert the jam jar and set aside;
7.
Take it out of the refrigerator, pour it into a copper pot and cook over a medium-to-low heat;
8.
Remove the astringent juice after boiling;
9.
After boiling 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 and buckle while it is hot. After buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days and then put 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;
