Boiling persimmon sauce can fully integrate the sweetness and sourness of persimmons to make a sweet and delicious jam.
Preparation of ingredients
Persimmon: 500 grams.
Rock sugar: 200 grams.
Lemon juice: 10 ml.
Method
Wash the persimmons, remove the stems, peel them, remove the cores, and cut them into small pieces.
Put the persimmon pieces into the pot, add an appropriate amount of water, bring to a boil over high heat, and then turn to low heat and boil.
Stir constantly during the boiling process to prevent sticking to the pan.
When the persimmon pieces are soft and most of the water has evaporated, add rock sugar and lemon juice and continue to boil.
Boil until the persimmon paste is thick.
Tips:
Persimmons can be soft persimmons, so that the sauce is more delicate.
The amount of rock sugar can be adjusted according to your preference.
Lemon juice can increase the sourness of the persimmon sauce and also prevent the persimmon sauce from spoiling.
When boiling persimmon sauce, you also need to pay attention to the following points:
Pay attention to the heat during the boiling process, not too big, otherwise it will be easy to paste the pot.
The boiling time should be adjusted according to the ripeness of the persimmons, the boiling time of soft persimmons is shorter, and the boiling time of hard persimmons is longer.
The boiled persimmon paste can be packed into a sterilized glass container and stored tightly sealed in a cool and dry place.
The boiled persimmon paste can be eaten as is, or it can be eaten with bread, biscuits, etc.