We are on the last bit of homemade nashi jam so I decided to make some kaki jam to restock the fridge. I made this last year but used ginger, this time I used cinnamon, ground cloves and nutmeg. It is lovely, thick and sticky and smells and tastes like Christmas, I can't see the amount I made lasting very long!Recipe:
cinnamon, ground cloves and nutmeg to taste (I didn't measure it sorry)
about 200ml of water
Chop the fruit into small pieces.
Put everything in a pan and bring to the boil.
Simmer for about 30 minutes, water has reduced and is thick and sticky.
Jar in sterilized jars.
Eat of freshly baked bread for the best result!
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