Persimmon Jam with Vanilla

🧂 Ingredients

• 4 pcs ripe persimmons

  500 gr net
• ½ pc lemon sliced
• 250 gr granulated sugar

  (1/2 of the total fruit pulp)
• 1 pc vanilla bean pod cut lengthwise

Instructions

• 1 Remove the skins, stems and seeds from the persimmons and cut into small pieces.
• 2 Combine the diced persimmon with the sugar, lemon slices and vanilla bean pod in
  a mixing bowl and mix well to dissolve the sugar with the persimmon pulp.
• 3 Transfer the fruit mixture into a cooking pan and bring to the boil. Stir
  constantly and skim off impurities.
• 4 Lower the heat and simmer to reduce for another 20-25 minutes. Evaluate the
  texture of the jam.
• 5 When ready, remove from the heat and discard the lemon slices and vanilla bean
  pod. You can stop here if you want, but for a smoother consistency, use an
  immersion blender to blend the chunks to a finer consistency. Pour the hot jam
  into clean sterilized, airtight jars.
• 6 You can store the jam for up to a year in your pantry if unopened. Once opened,
  it lasts up to a month in the fridge.

Nutrition Info