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Persimmon Jam Recipe

November 7, 2016

Here's a real simple recipe from the Rustic Retreats
 kitchen.

 INGREDIENTS 

 

! kg Persimmon fairly ripe

1 kg Sugar

 

EQUIPMENT

A large heavy bottomed  saucepan

Thermometer optional 

Wide bowl

 

 

In a wide bowl, crush the organic persimmon in batches until you have all the fruit crushed. In a heavy bottomed saucepan, mix together the persimmon &  sugar. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

 

 

 

If you don't have a thermometer.

To test for jelling. Place a plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be bottled!

 

It's a great addition to your breakfast after a morning of yoga on our mountain platform. Why not book your yoga holiday now .......See you soon :) 

 Enjoy 

 

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