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Recipe Khaki and vanilla jam

Confiture de Kaki et vanille

Preparation time:

20 min

Shelf life:

12 mois

Difficulty:

Community rating:

Ingredients

Pour 6 pots de 385ml :

2,5 kg de kakis bien mûrs (poids de la chair, sans la peau ni les pépins)
1,5 kg de sucre cristallisé (ou sucre spécial confiture pour une meilleure prise)
1 citron non traité (zeste et jus)
1 gousse de vanille

Preparation

Wash the kakis, peel them and remove the seeds. Cut the flesh into small pieces or mix it to obtain a puree (depending on the desired texture).
In a large pot, mix the kakis with the sugar, lemon juice and zest. Split the pod in half, scrape the seeds, and add them (with the pod) to the mixture.
Let the mixture stand for 1 to 2 hours at room temperature. This allows the sugar to impregnate the fruits well and to release their aromas. You can jump this step if you want to go faster.
Bring the preparation to a boil over medium heat, stirring regularly to prevent it from attaching. Once at the boil, slightly reduce the heat and simmer for 10 to 15 minutes. Continue to stir and foam if necessary.
Fill the pots up to 2 cm from the edge with the still hot jam, close them immediately and wait 2 min before returning.
Let them cool upside down before turning them back.
Keep them in a cool and dry place. Once open, keep them in the refrigerator.

1 comment

Merci à vous pour les recettes, simple et efficace, rapide et surtout très bonne