Orange and persimmon jam


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Ingredients and proportions:

  • 1 kg of persimmons
  • 800 g of oranges
  • 1 kg of sugar
  • 1 small glass of cognac

Difficulty: medium Preparation: 40 minutes – Cooking time: 1 hour and 30 minutes

Directions:

This jam is made late in the season. The combination of oranges and persimmons makes a very tasty combination. Wash the oranges, prick them with a needle and soak them for three days in a bowl full of water (change the water twice a day).
Drain them, cut them into pieces with their skin but remove the seeds. Put all the pieces in a saucepan and cook them with the sugar for 1 hour, stirring constantly. Wash and peel the persimmons, remove the largest seeds, cut the pulp into pieces; add it to the oranges and continue cooking for ½ hour without stopping to stir. Remove from heat, add a small glass of cognac and stir.
Pour the jam into the jars, place a disc of paper soaked in alcohol or cognac, close tightly.

Note:

Marmalades and jams are fruit-based preparations and are cooked in a kind of sugar syrup.They can be composed of a single or several types of fruit and, depending on the amount of sugar used, the duration of cooking and the possible presence of a preservative, they will be preserves that can be consumed in a more or less long term. Marmalade contains whole pieces of fruit while jam is more like a puree.


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