Yellow Persimmon Jam

Wash the selected yellow persimmons.

Blanch in a pot of boiling water for 3 minutes, then remove.

Wash the lemon, cut it in half, and squeeze the juice. Take 50g and set aside.

Score a cross on the surface of the persimmon and remove its skin; cut the flesh into small cubes and mix it evenly with rock sugar and lemon juice in a glass bowl. Cover with plastic wrap and refrigerate for 10–12 hours, stirring once every 3–4 hours.

Clean the jam jars, place them in a pot, add water to cover the jars, boil for 10 minutes, turn off the heat, put the lids into the pot, and continue sterilizing for 10 minutes.

Take out and drain the water, turn the jam jar upside down, and set aside;

Take it out of the refrigerator and pour it into a copper pot to simmer over medium-low heat;

After boiling, remove the astringent juice;

Cook until the jam is reduced to half, then add apple pectin to the pot; continue cooking until it becomes thick, then turn off the heat;

Pour the jam into jars, tighten the lids, then invert while hot. After inverting for 30 minutes, clean the jar surfaces and leave at room temperature for 3 to 7 days before placing in the refrigerator for cold storage.