● 1 kg persimmons (peeled)
● 850 g sugar
● 1 star anise
● 100 g water
● Juice of half a lemon
Peel the persimmons and slice in half.
In a large pot, put the persimmons, the water, sugar and star anise and boil for 15 minutes.
Turn off the heat, cover the pot and leave it overnight to release their juices.
In the morning, using a slotted spoon, remove the persimmons from the pot and put them in a bowl.
Next, boil the syrup on medium heat until the syrup reaches the right consistency, about 20-25 minutes.
When the syrup needs about 5 minutes to reach the right consistency, add the persimmons from the bowl and the lemon juice, stir and boil for another 5-6 minutes and then turn off the heat.
Allow it to cool and if the syrup is still too runny, boil for a little longer until it reaches the desired consistency.
When it is ready, we remove the star anise, and allow our preserve to rest for 10 minutes before pouring and storing it in sterilized glass jars.