persimmon jam with lime and pepper - WHB #255

autumn colours are so beautiful, 

and the brisk air makes everything look even more sharp and clear.

it gives you strenght and lust to DO things|

like trekking, like working in the garden, 

like changing (anything, also just a new tablesetting), 

like preserving

and this jam has the colour of Autumn

Persimmon jam with lime and pepper

1,950kg of persimmon (kaki)

550gr of sugar

1 lime (zest and juice)

1 tbsp of mixed pepper grains

2 apples

clean and peel the persimmon,

put in a plastic or glass bowl, add sugar,pepper grains lime juice and zest

mix well cover with a cloth and let marinate over the night in a cool place.

the next day pour the mixture in a pot add the peeled apples cut in small cubes

and heat up.

when boiling, lower the heat and let cook gently for 40-50min.

pour in clean glasses and close lid.

let cool up-side-down.

store in a cool, dry and dark place.

will conserve uptill 2 years.

brigidaa_te:

it is very, very important that the persimmon are ripe. if not the jam will get a very bitter

taste, and there is no use adding sugar.

the bitterness will remain.

Prof Kitty from The Cabinet of Prof Kitty

is hosting this week's herbal blogging.

thank you Kitty for hosting!

thank's to Kalyn  who created this great event and

thank's to Haalo who now managing it all :)

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