Persimmon jam

After washing the persimmons, remove the stem and mash (including Peel) in a saucepan with steel bottom often.

Peel the Apple, diced and setting add to cachi with grapefruit juice.

Bring all to a boil: Cook for 3/4 minutes often skimming.

Remove from heat and pass the mixture boiling, again through a sieve.

At this point, reversed the past in saucepan and add sugar.

Boil slowly, reported to dissolve it.

Stir often.

When, by placing a teaspoon on a plate, the mixture will flow slowly, the jam has reached the right consistency and is ready.

Pour the hot jam up to 1 cm from the edge of the container and capped with lid.

At this point turn the jar for five minutes so that boiling marmalade, sterilize everything inside the container.