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Before you jump to Authentic Persimmon Jam in a Pressure Cooker recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Deciding to eat healthily has great benefits and is becoming a more popular way of life. There are numerous health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. People typically assume that healthy diets require a lot of work and will significantly alter how they live and eat. It is possible, however, to make a few minor changes that can start to make a positive impact to our day-to-day eating habits.
In order to see results, it is definitely not essential to drastically modify your eating habits. Even more important than wholly altering your diet is just substituting healthy eating choices whenever you can. Soon enough, you will see that you actually prefer to consume healthy foods after you have eaten that way for some time. Like many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
Evidently, it’s not at all difficult to start incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to authentic persimmon jam in a pressure cooker recipe. To make authentic persimmon jam in a pressure cooker you need 3 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Authentic Persimmon Jam in a Pressure Cooker:
- You need Persimmons
- Get Granulated sugar
- You need Lemon juice
Instructions to make Authentic Persimmon Jam in a Pressure Cooker:
- Peel the persimmons, slice into 5 to 10 mm pieces and put in a pressure cooker.
- Add sugar and lemon juice to pressure cooker, and stir about 30 times until well incorporated.
- Heat on medium, and reduce to low heat when the pressure gauge rises. After reducing to low heat, cook for 2 minutes on high-pressure, or 3 minutes on low-pressure. I cook for 3 minutes on low.
- After 3 minutes, remove from heat. Let sit until the pressure gauge indicator drops.
- Once the pressure indicator drops and you can remove the lid, simmer for 5 minutes on low heat while mashing the persimmon. If there is a lot of water content, simmer for longer. Please adjust to your liking.
- It's done! Transfer to a jar when it cools and enjoy!
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