● 1 kg persimmons, peeled
● 900 g sugar
● 100 g water
● 1 star anise
● juice of 1/2 lemon
Peel the persimmons and slice into small pieces.
Put the fruit in a pot, add the sugar and water and boil for 10 minutes and then turn off the heat.
Cover the pot and leave it overnight to release their juices.
In the morning, add the star anise to the pot and boil on medium heat until the jam has thickened, about 30-35 minutes.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes remove the anise and then store in glass sterilized jars.
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