Sharon jam/persimmon jam

Ingredients for Sharon jam/persimmon jam

Instructions for Sharon jam/persimmon jam

To prepare the Sharon jam/persimmon jam recipe, please follow these instructions:

When the shell is removed from the mature kaki'er, shared in two, and the flesh is pressed through a strainer.
Warm sugar level up a bit in the oven for a few minutes, and then mix the pulp, sugar and water.
Pour it all up in a pan, and let the sugar melt, but you constantly touches.
When all the sugar has melted, increase heat and boil until the mixture is beginning to stiffen.
Possibly by foam, before finally, the jam after ten minutes of cooling, put in clean heated glass.
Close the jars, and store the khaki-Finally, the jam dry and dark, until it must be eaten.

Tips:
Persimmon is called in Denmark often for sharon fruit, while the Italian name is caco in singular and in plural cachi. Other names are Japanese persimmon or date plum.