Ingredients:
- 3 cups persimmon pulp
- 500 g granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon rind
Method:
- Combine the pulp and sugar in a preserving pan.
- Cook over a low heat, stirring constantly, until thickened and opaque, about 15 minutes. Do not boil.
- Remove from the heat, stir in lemon juice and rind
- Pour into hot sterilised jar and seal
- Store in a cool pace.
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