Fresh LyoHigo jam
For the 60% syrup
- Mix both ingredients in a saucepan and bring to the boil.
Leave to cool in the refrigerator.
For the fresh LyoHigo jam
- 30 g LyoHigo
- 30 g white rum
- 60 g 60% syrup(prepared beforehand)
- c.s. freshly grated lemon peel
- Put the LyoHigo in a bowl and gradually add the rest of the ingredients.
- Leave to rest in the refrigerator for 12 hours before eating.
* The particular feature of this recipe is that you do not cook the fruit, thus giving it all the perfume of the fresh fruit.