Persimmon Ginger Jam

Ingredients

• 2 kg very ripe persimmons
• juice of 1 lemon
• 20 g ginger (fresh, peeled and grated)
• 500 g gelesugar (3:1)

Instructions

1. 1.

   Wash the persimmons, remove the blossom end, scrape the flesh from the skin and strain through a fine sieve. The flesh should weigh about 1½ kg. Mix the persimmon mass with lemon juice, freshly grated ginger and gelesugar.

2. 2.

   Bring the mixture to a boil and simmer for 4 minutes while stirring, allowing it to bubble. Skim off the rising foam with a ladle.

3. 3.

   Remove the pot from the heat and fill the jars with the jam after testing for setting. Seal immediately and turn upside down for 5 minutes.