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Recipe by
Persimmon jam is a sweet and tasty autumn preserve, rich in vitamin C and fiber. Ripe persimmons are cooked together with sugar, apple and grapefruit to obtain a sweet and delicate jam.
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Step 1 of 10: After washing the persimmons, remove the stem and crush them (including the skin) in a stainless steel saucepan with a thick bottom
Step 2 of 10: Peel the apple, cut it into small pieces and add it to the persimmons together with the grapefruit juice
Step 3 of 10: Bring everything to a boil: cook for 3/4 minutes, skimming often
Step 4 of 10: Remove from the heat and pass the mixture, still boiling hot, through a sieve
Step 5 of 10: At this point, pour the purée back into the saucepan, adding the sugar
Step 6 of 10: Slowly bring it back to the boil so that it dissolves well
Stir often
| Average values | Per 100 g |
|---|---|
| Energy | 718 kJ172 kcal |
| Fat | 0.13 g |
| Carbohydrates | 45.63 g |
| of which sugars | 41.78 g |
| Fibre | 2.38 g |
| Protein | 0.38 g |
Step 8 of 10: When a teaspoonful is poured onto a plate and the mixture runs slowly, the jam will have reached the right consistency and will be ready
Step 9 of 10: Pour the preserve while still hot into jars up to 1 cm from the rim and close with the lid
Step 10 of 10: At this point, turn the jar upside down for five minutes so that the jam, still boiling hot, sterilizes the whole inside of the container well
In gray: not detected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
