Wren is a variety of persimmon, very different in taste from the classic persimmon. It's sweet, even immature, as I have, it tastes sweet, not knits. He looks too different - has a rounded form, not elongated at the bottom, as the persimmon and the color more brown. He is ripe inside, too brownish, chocolate ideally. And he's tough, him so and eat without waiting for a softening as the persimmon.

The persimmons and cut into slices. I had medium-sized fruits, I cut them into 4 pieces. Seed no. Then each slice shaped knife cut another 3 parts. By the way, the knife curly gave me lyudochka beautiful woman, for which she thanks a lot, was very timely!

Again, ideally, the pulp of the blood orange should be more brown than my photo. I came across a little immature wrens, but they were sweet all the same.

Cook the syrup. Pour into a saucepan sugar, add water and, stirring, bring the syrup to a boil.

As the syrup boils and the sugar has dissolved completely, add the persimmons and stirring occasionally, cook over moderate heat for 50 minutes.

As it turns into a foam (it a bit), remove it. Add in jams citric acid and vanillin. Cook for another 10 minutes.

The author further advises to cool the jam and put on the jars. Here I departed from the recipe and did as I do always jam - hot spread out in sterile jars sterile and closed screw caps. Turned on for 5 minutes upside down.

Turned out interesting, kind of the taste of jam. In the process of cooking sweet Wren has turned a distinct taste of persimmon. Because I don't love her, so I'm not really jam to taste, i.e. sweet, but only to try. But my mom - lover of the persimmon, enjoyed it. So it's a jam for the fan, the fan of persimmon. :) Bon appetit!