Ingredients: 1 kg of kaki
ripe
750 g sugar 100 ml water
Wash the persimmons, cut them in half, take out with a teaspoon and put the pulp into a bowl.
Put sugar in a pot and reheat for 5 minutes, stirring constantly.
Now add the pulp of the fruit and water and cook, first over a medium flame and then increased, until the mixture reaches the right consistency.
Pour the hot jam still in glass jars washed and sterilized for 15-20 minutes.
Close tightly and store in a cool, dark place.
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