Homemade persimmon sauce

Homemade persimmon sauce

Introduction:

"I bought persimmon. I left it on the balcony for a long time, but I forgot to eat it. When I found it again, it was so soft that I didn't dare to take it. It was just right to make persimmon sauce. Breakfast with toast was another flavor."

Production steps:

Step 1: prepare persimmons.

Step 2: peel and core the persimmon.

Step 3: cook slowly over low heat, stirring while boiling.

Step 4: when the sauce is boiling, add maltose.

Step 5: squeeze in the lemon juice. Boil again.

Step 6: add sugar and cook again until the sauce is thick.

Materials required:

Persimmon: 700g

Lemon: 130g

Maltose: 100g

Sugar: right amount

Precautions: 1. When making sauce, make sure to cook slowly over low heat, so as not to paste the pot. 2. Take measures to prevent scalding. 3. Please add sugar according to the actual sweetness of persimmon. 4. Cool the jam, put it in a sterilized container, put it in the refrigerator, and eat it as soon as possible.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: sweet