Persimmon Banana Jam is easy homemade fruit jam recipe with pectin, packed in an unusualway.
For the banana jam, mix all the ingredients, using immersion blender in medium sized pot to have a fine, silky puree.
Bring a pot to your stove top, medium heat, bring to and boil the mixture for 3 minutes.
Take a clean,dry glass jar and fill it up to the 1/2 of total volume.
Lay a piece of cellophane or foil on the jar opening, close it, and lay the jar on its side.
Let the jam cool. That way you get the first half of your homemade jam to be firm.
For the persimmon jam, mix all the ingredients using immersion blender to have a nice puree.
Remove the pot to the stove top and boil the mixture the same as you did with banana jam.
Carefully open the jars already filled up to the vertical half of total volume.
Take the cellophane away and carefully fill the second half with the persimmon jam using a tablespoon or teaspoon, depending on how wide your jars opening is.
When filled,let the jar stand on its base.
Close the jars and let the homemade persimmon banana jam cool completely before serving.