for 1200 g

Jam

300 g	preserving sugar (Coop)
1 kg	persimmon, cut into slices approx. 1 cm wide
1	cinnamon stick, cut in half
3 tbsp	lemon juice
1 dl	water

How it's done

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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