Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Jam
Utensils
6 preserving jars, each approx. 200 ml
How it's done
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Jam
Put half of the gelling sugar, the persimmons and all the remaining ingredients into a pan. Bring to the boil while stirring, cook on a rolling boil for approx. 1 min., stirring constantly. Stir in the remainder of the preserving sugar and continue to boil for approx. 4 mins., skimming off any foam. Place half the jam in a measuring jug, purée, return to the pan, bring to the boil. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim. Seal the jars immediately, leave to cool on an insulating surface.
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