Persimmon jam with nuts recipes

Persimmon is a fruit loved by many. But few people have tried to make persimmon jam. This delicacy can be safely called unusual and even exotic. Considering the seasonality of this fruit, making jam or preserves allows you to make a supply for the whole year. There are many recipes, each of them has its own characteristics and advantages. Let's consider the classic method of making jam - it is this method that preserves the maximum taste and aroma of the exotic fruit.

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Persimmon and tangerine jam

This dessert will appeal to both children and adults.
Light notes of citrus and the sweet taste of an exotic fruit make persimmon and tangerine jam a great dessert. To prepare this recipe you will need:

one kilogram of tangerines and persimmons;
one kilogram of sugar.

Step by step recipe:

Wash whole tangerines well and place in boiled water. Cook for five minutes.
Remove the citrus fruits and place them in cold water. Do not remove them from there for 12 hours.
Then remove the tangerines, peel and remove veins, and disassemble into slices. If there are grains inside, they should be removed.
Wash and peel the persimmons, finely cut into cubes.
Mix fruits and berries and place in a saucepan, add sugar. Place on the fire where they will simmer for half an hour. Don’t forget to stir the jam periodically.
Remove from heat, let cool and return to low heat for 10 minutes.
Pour the finished delicacy into glass containers and roll up.

persimmon - 600 gr.
tangerine (orange, thick-skinned) - 550 gr.
granulated sugar - 0.5-0.6 kg.

It is advisable to carry out manipulations in the evening. Rinse the tangerine and rub the skin with a sponge to remove plaque. Immerse the citrus in boiling water for a quarter of an hour, then transfer it to cold water. Leave for 8 hours.
In the morning, rinse the persimmon, chop it into pieces, and scrape out the soft area with a spoon. Get rid of the seeds, transfer the raw materials to a bowl for cooking. Add tangerine slices with or without zest here.
Add granulated sugar in portions and stir at the same time. Let stand covered for 1.5 hours. Now place the refractory container on the fire and cook for 35 minutes.
After this, cool the contents directly in the pan without a lid (to avoid condensation); you can cover the dishes with gauze. Pack into sterilized jars and seal.

Recipe for delicious persimmon and tangerine jam

persimmon - 600 g;
tangerine - 500 g;
granulated sugar - 400-600 g.

This recipe begins with preparing the tangerines for cooking. Wash the citrus fruits thoroughly and immerse them in boiling water for 15 minutes. Then - in cold water for 8 hours.
Next, peel the tangerines and divide them into slices. Veins and films from the slices, remove the seeds.
Place persimmon pulp and tangerine slices in a saucepan.
Add granulated sugar gradually, stirring at the same time. Let it brew for 1.5 hours.
Cook for 35 minutes until thickened over low heat.
Cool the dessert in the pan, and after cooling, turn it back on and boil for another 10 minutes.

Cautions

We can talk endlessly about the beneficial properties of persimmon, however, it also has its contraindications, which we must mention. Persimmon is not recommended for diabetics or those suffering from intestinal obstruction.

It is also worth taking into account that persimmons are incompatible with large amounts of water and dairy products.

If you do not suffer from obstruction or your sugar levels are normal, then let’s continue our acquaintance with persimmons and jam made from this fruit.

Persimmon jam with liqueur and apple

What you will need:

Sweet apple – 1 kg. (any kind, preferably soft).
Persimmon – 1 kg. (any variety, you can even overripe)
Sugar – 500-600 gr. (Adjust the amount of sugar yourself, depending on whether you like the jam sweet or sour).
Juice of half a lemon - or a few tablespoons. (replace with a couple of pinches of citric acid).

How to cook:

Wash the apple and persimmon, remove the seeds from the fruits
The fruits should be passed through a meat grinder
Drain the pulp into a saucepan, add sugar and lemon juice
Mix everything thoroughly and bring to a boil
Cook the mixture over low heat for 5-7 minutes
Roll into jars in the usual way

Apple jam with persimmon

lemon juice - 15 ml.
persimmon - 480 gr.
granulated sugar - 550-580 gr.
cinnamon in pods - 2 pcs.
green apple - 50 gr.
Blue Curaçao liqueur - 60 ml.

Rinse the apple (preferably the sweet and sour variety), cut out the center, and leave the peel. Grind the fruit into a pulp using a blender.
Wash the persimmon and cut it into sections. Scoop out the pulp using a dessert spoon. Remove the seeds and mix the puree into the apple. Place the mixture in a heat-resistant container for cooking.
Place the pan on the stove, simmer and stir for a third of an hour. Remove from the burner and cool at room temperature for 1.5 hours. Pour in lemon juice and season with granulated sugar.
Stir the mass and continue to boil it again until the grains become homogeneous. Once the granulated sugar has dissolved, add freshly ground cinnamon and add Blue Curaçao.
Continue heat treatment for 10 minutes, then, while hot, pack the treats into sterile jars. Cover with tin lids and allow the delicacy to cool.

Delicious persimmon jam according to the classic recipe

You can prepare a delicacy from both fruits with elastic pulp and overripe fruits. Ideally, sugar should be taken in a one-to-one ratio with persimmons.

Ingredients:

ripe persimmon – 1 kg 500 g;
granulated sugar – 1 kg 500 g.

Cooking method:

Place the fruit raw material in a cup, add the specified amount of sugar and leave for two hours so that the persimmon releases juice.
The container with the prepared mass is placed on fire. Bring to a boil, stirring regularly. Reduce heat to minimum. Simmer for another half hour, avoiding intense boiling. Place the jam hot into sterile jars and seal.

If the fruits have an astringent, tart taste, it is recommended to freeze them first. After defrosting, the fruit will become sweet.

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Buying persimmons

Persimmons ripen in October-November, and by mid-November they are on our shelves. Let's learn how to determine which persimmon is suitable for us for jam.

The quality of persimmon is determined by appearance and touch. The fruits should not show any traces of impacts, dents or technical damage. The surface of ripe persimmon is elastic, and the skin is thin, almost transparent. The leaves and stem of ripe persimmon are dry and have a brown tint. If the stalk is green, the persimmon is unripe.

Persimmon jam with orange: recipe in a slow cooker

How to make persimmon jam with a piquant, citrusy sourness? Just! For a new jam recipe you will need:

1 kg of persimmon;
0.75 kg sugar;
3 oranges.

Wash the persimmons and cut them into cubes. If you want to get a homogeneous mass, the fruit can be passed through a meat grinder or in a blender.

Transfer the finished mixture of fruits into a saucepan for jam and add sugar. While the persimmons are brewing, let's take care of the oranges.

We pass the citrus through a juicer and pour the juice into the persimmon. Grind the orange zest in a blender and add to the main pan.

Place the future jam on the fire and bring to a boil. Reduce the heat to low and cook for another 20 minutes, stirring frequently. Remove the foam and enjoy the divine sweet aroma.

Remove the jam and let cool completely. It is boiled twice. Next time, after the jam boils, cook it for only 10 minutes and pour it into jars. This delicacy will fly away before you even blink an eye. Such a pleasant taste, such a sweet jam with an incredible citrus flavor.

persimmon (preferably the “Korolek” variety) - 0.6 kg.
granulated sugar - 330 gr.
orange - 80-100 gr.

Wash citrus and persimmon under the tap and dry on waffle towels. Free the King from the crown and leaves, chop into equal slices. Rinse the orange with boiling water and chop into cubes.
Mix the fruits in one bowl and blend with a blender until pureed. Sprinkle with granulated sugar, do not stir. Leave for 2 hours at room temperature.
After a specified interval, mix the contents with a spatula, put on the fire and wait until it boils. Reduce the burner power and simmer for another 25-30 minutes.
Get rid of the foam in a timely manner, then cool the treat. Carry out the second heat treatment for a quarter of an hour. Immediately pour the jam and close.

You still don’t know what you can make from persimmons for the winter? It can be combined with different seasonal fruits. The citrus fruit, namely orange, gives the product a special piquant flavor. The delicacy turns out bright, aromatic and simply incomparable in taste. If desired, you can add feijoa fruits. Ready-made jam helps restore the functioning of the cardiovascular system and remove salt deposits from the body.

Products:

oranges - 300 g;
granulated sugar - 600 g;
persimmon - 1 kg.

Operating procedure:

The berries are thoroughly washed, dried and cleared of rough skin, stalks and internal seeds. Cut the prepared pulp into medium-sized cubes. Place in an enamel pan.
Rinse the citrus, pour boiling water over it twice and dry. Chop with the skin, but without the seeds, into equal slices. Place in a blender bowl and puree until smooth. Combine the finished orange puree with pieces of persimmon, add granulated sugar, stir. Cover with gauze and leave to infuse for 60 minutes.
After time has passed, the mixture must be stirred with a wooden spoon. Place on the stove, bring to a boil and cook over low heat for 30 minutes, with the lid open.
Then close and simmer for another 10 minutes. Pour the prepared jam into sterile containers, close tightly and put in a cool place.

What you will need:

Persimmon – 1 kg. (any kind, sweet or viscous, soft or dense).
Orange – 1 pc. (large fruit or 2 small ones)
Cinnamon stick – 1-2 pcs. (can be replaced with ground)
Sugar – 500-600 gr. (you can adjust the sweetness yourself by adding more or less sugar to taste).

How to cook:

Persimmon and orange are thoroughly washed and dried
All fruits are cut into small cubes
Pour the fruit into the multicooker bowl, add sugar and add a cinnamon stick.
Turn on the “Cooking” mode and after boiling, keep the mixture under a closed lid for 10-15 minutes.
Take out the stick and roll up the hot mass

Varnier: persimmon and orange
The most delicious delicacy recipe is made from persimmon and orange.

For this you need the following products:

250 grams of sugar;
450 grams of persimmon (it is better to take a king);
one large orange.

Preparation:

Wash and peel the persimmons. Cut into small cubes.
Peel the orange, separate it into slices, and remove the seeds.
Place the ingredients in a saucepan and add sugar. Wait until they release the juice.
After an hour, put the container with the future jam on the fire.
When the delicacy boils, cook for 30 minutes without covering.
Remove the finished jam from the heat and allow time to cool.
Place the cooled dessert on the stove, and after boiling, cook for ten minutes.
Then place in jars and roll up.

Delicious persimmon jam with lemon and cinnamon

The recipe will allow you to quickly prepare a tasty and healthy delicacy from overripe persimmons. Lemon will add a light, pleasant sourness, and cinnamon will make the jam fragrant.

Ingredients:

900 g persimmon (preferably the Korolek variety);
2 cinnamon sticks;
500 g granulated sugar;
2 slices of lemon.

Cooking method:

The stalk is cut out. The pulp is cut as finely as possible, removing the seeds.
Place the fruits in a saucepan, add sugar, stir and place on low heat.
Boil the mass until it boils. Add lemon slices and cinnamon sticks. As soon as the jam boils, boil for another five minutes. The hot mass is packaged in sterile glass containers and hermetically sealed.

The amount of sugar is adjusted depending on your taste preferences. You can use ground cinnamon and replace the lemon with orange.

Jam without cooking

We are at the finish line, and very soon you will learn new recipes for delicious persimmon jam, but first we will give you a couple of tips so that your jam turns out with a bang and pleases everyone in your household.

The Korolek variety of persimmon is suitable for making jam; it is most often found on the shelves.
Try the fruits in advance. If the persimmons are sticky, leave them in the freezer for an hour. If it is tart, put it in warm water for half an hour.
Sweet is good, but too sweet... If the persimmon is very sweet, reduce the proportions of sugar.
Experiment with flavors; you can diversify the taste of persimmon jam using spices, such as vanilla, star anise or cloves.
Stir the jam often, as persimmons often burn.

So, we are ready to make jam!

You can preserve all the nutrients and vitamins by preparing jam without cooking. It's easy to prepare. Sugar and fruit in equal quantities, mix in a blender. The product should be stored in the refrigerator. Can be added to porridge, cheesecakes, cottage cheese.

For preparations it is better to take the Korolek variety. If using other types of berries, you will need to freeze them before cooking.

How to make persimmon jam?

The problem often arises because the fruits have an astringent taste. The fix is very simple.

There are several ways:

Leave to ripen. After some time (depending on the variety and degree of ripeness), it will ripen and the tart taste will disappear. To speed up the process, place a few bananas next to it.
Warm up in the microwave. We remove the stalk so that we get a small depression. Put a teaspoon of honey there. Place in the microwave for 10 seconds. After this treatment, the vitamins are preserved, and the tart taste disappears. It is possible without honey.
To freeze. It is enough to freeze the fruits in the freezer for an hour and a half. By the way, you can store persimmons this way for quite a long period of time. persimmon jam with lemon

If the persimmon is very sweet, then for jam you can use half the amount of sugar.

It happens that the fruits intended for processing are not very juicy. What to do in this case? It is enough to boil separately a syrup from 1 part water and 2 parts sugar, and then prepare jam on this basis.

The taste and aroma of the jam will improve significantly if you add various spices: star anise, cloves, vanillin, cinnamon or pink pepper. Don't be afraid to experiment! Perhaps you will find the very addition that will make the jam simply magical.

While cooking the jam, be careful not to let it burn; the persimmon sticks to the bottom very quickly. To prevent this from happening, cook over low heat, stirring constantly, and use a container with a flat, wide, thick bottom.

If you come across a very ripe or even overripe fruit, use a spoon to scoop out the pulp. There are several varieties of persimmon. American (or as it is also called, Virginia) persimmon has fruits no more than 6 cm, but they are very sweet. In addition, the trees are very frost-resistant.

Persimmon and pear jam

persimmon - 850 gr.
pears (preferably winter variety) - 0.8-0.9 kg.

Prepare the pear by rinsing and drying it. Remove the middle part and tail, chop the fruit into equal slices. Now wash the persimmon, remove the peel and remove the seeds. Grind the pulp into cubes.
Mix the fruits together, add 150 ml. drinking water. Place the dishes on the stove and cook after boiling for 20 minutes. Let the treat cool and repeat the heat treatment three more times.
For the last time, do not cool the contents; immediately pour the hot treat into perfectly sterile jars. Seal with tin lids and keep upside down until cool.

Persimmon jam in a slow cooker

persimmon - 950 gr.
refined sugar - 480 gr.
lemon (large) - 1 pc.

Rinse the persimmon, dry it and cut it in half. Remove the pulp with a spoon and place it in a multicooker container. Sprinkle with sugar and add lemon juice.
Mix the contents of the bowl with your hand and leave for 1 hour to infuse. Then turn on the multicooker in the “Stew” mode for 30-40 minutes.
When the program is completed, begin packaging the treats into sterile jars. Twist with a tin, then cool at room temperature under a sweatshirt.

Persimmon jam with walnuts

lemon - 40 gr.
granulated sugar - 0.3 kg.
persimmon - 0.5 kg.
walnut (or hazelnut) - 70 gr.
table water - 60 ml.
coffee - 30 gr.

Rinse and remove seeds and peel from persimmons. Chop into pieces of equal size. Place the raw materials in a cooking vessel, add granulated sugar and stir. Infuse the components for 1.5 hours.
Now preheat the oven to 170 degrees. Place the persimmons on a baking sheet and heat for half an hour. During the specified period of time, the contents must be mixed twice.
While the persimmon is baking, place the lemon in boiling water and rub the citrus with a sponge. Remove the yellow layer of zest and chop it. Squeeze the juice out of the pulp. Prepare coffee (ground or instant) in an amount of 40-50 ml.
Remove the persimmon from the oven, pour coffee and lemon juice over it. Sprinkle with zest and stir until smooth (as possible). Place the contents of the pan on the stove, pour in a little drinking water (to avoid burning).
Boil the treat for 40 minutes, stirring constantly. After the specified period, cool the treat, then boil again for 10 minutes. This time add the fried walnut kernels at the initial stage of simmering.
Package the finished treat and then seal it with a tin. Bring upside down to room temperature, covering with a sweatshirt. After about a day, transfer the treat to the cold.

Persimmon jam: recipe with feijoa

orange - 1-2 pcs.
feijoa - 4 pcs.
large persimmon (chocolate) - 5 pcs.
granulated sugar - 260 gr.

Rinse the orange, dip it in boiling water and leave for 1 minute. Dry, remove the peel and chop it into strips. Squeeze the juice from the pulp.
Remove the stems from feijoas and the stems from persimmons. Do not remove the skin; immediately chop the washed fruits into pieces of equal size. Place in a heat-resistant deep container.
Add granulated sugar and orange zest, add citrus juice. Stir, leave the treat for 1.5-3 hours, depending on free time.
After the specified interval, place the container with the contents on low heat, and simmer for a quarter of an hour after the start of boiling. Turn off the burner and allow the treat to cool. Package and seal.

Feijoa fruit

The most delicious recipe for persimmon jam with cognac

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An original way to prepare delicacies. Thanks to the use of cognac, the jam retains most of the vitamins and acquires a pleasant spicy aroma. In addition, alcohol acts as a natural preservative.

Ingredients:

4 persimmon fruits;
4-5 tbsp. l. any cognac;
1 small lemon;
300 g white sugar.

Cooking method:

The mass is placed in a cooking container, covered with granulated sugar and left to infuse for half an hour.
Place the bowl on the fire and bring to a boil, stirring constantly. Keep on low heat for another seven minutes. Remove from heat, pour in cognac, stir quickly and package in sterile glass containers. Sealed tightly with tin lids.

You can prepare a delicacy not only from dense fruits. It is no less tasty from overripe fruits.

Persimmon with spices

Persimmon jam with spices deserves the title of “the most delicious recipe.” This jam will become the most favorite filling for homemade baked goods, because the spices that we add to it clearly highlight and reveal the taste of fruit from warm countries. Let's look at what spices we need for jam.

Ingredients for persimmon jam:

1 kg of persimmon;
700 g sugar;
3 pcs. carnations;
3 pcs. star anise;
vanillin on the tip of a knife.

The main thing in the recipe is not to overdo it with spices, so that they do not overwhelm the taste and aroma of the jam, but emphasize it.

For variety, cut the persimmon into slices or half-slices so that you can feel the pieces. Place in a cooking container. Sprinkle with sugar and leave for a couple of hours. The persimmon will soak and release juice, forming a syrup.

Place the jam on the fire, let it boil and reduce it to low. Remember that persimmons tend to burn quickly, so stir occasionally. After 40 minutes, add spices to the jam and simmer for another 5-7 minutes so that the spices disperse and give off their wonderful aroma.

Remove the jam and cool, leave it under gauze for a couple of hours. Boil again for ten minutes and safely pour into jars.

The jam will delight you on the coldest winter days with its sunny color, bright taste, carrying a warm mood and atmosphere of southern countries.

Persimmon jam with ginger and pumpkin

Another spicy recipe is described below. Wonderful aroma, ginger and cinnamon evoke the Christmas spirit. Maybe try a Christmas pie with this filling?

Ingredients:

400 g persimmon;
200 g sugar;
12 tsp. ginger;
1 cinnamon stick.

Let's prepare the persimmons as in previous recipes. Wash and remove the skin from the fruit. Let's cut into pieces.

Add sugar to the persimmons and cook for a little more than half an hour until the jam begins to thicken. As in the previous method of preparing persimmon jam, add spices five minutes before the end of cooking. Let it simmer for a few minutes and remove from heat.

Seal the jam in sterilized jars. Ginger lovers will love this aromatic recipe with fragrant cinnamon.

You will need:

Persimmon – 2 fruits (sweet and soft, preferably “Korolek”).
Pumpkin pulp – 250-300 gr. (pre-cut)
A piece of ginger - a tail no more than 3 cm.
Sugar – 1 cup (the amount can be adjusted to taste).
Water – 1/3 cup (adjust consistency)

How to cook:

Wash and chop the persimmons
Finely grate the pumpkin pulp along with the ginger.
Pour sugar and water over the entire mixture.
Put it on fire
After boiling, cook the jam for 15 minutes over low heat, stirring regularly (as cooking progresses, the ingredients will soften and the water will evaporate).
After cooking, roll up as usual or store in the refrigerator

pumpkin - 330 gr.
granulated sugar - 0.2 kg.
persimmon - 150 gr.
table water - 0.1 l.
ginger root - 4 cm.

First, wash the persimmon, remove it from the box, dry it and chop it together with the skin. Rinse the ginger root, peel it, and grate it into a large section.
Cut the peel from the pumpkin and remove the fibers, cut the pulp into cubes. Mix with the first ingredients and place in a saucepan. Pour in water and add granulated sugar, knead.
Place the container with its contents on the stove and cook for 50-60 minutes. Get rid of foam in a timely manner, it spoils the appearance and taste of the treat. After the allotted time has passed, pour and close the jam.

Ingredients for persimmon jam:

pumpkin – 250 g;
persimmon – 250 g;
natural apple juice – 100 ml;
honey – 2 tablespoons;
cinnamon – 1 stick;
star anise – 2 stars;
cardamom – 3 boxes;
cloves – 2 buds;
ginger – 1 teaspoon;
nutmeg – 0.5 teaspoon;
turmeric – 1 teaspoon.

Persimmon with cognac

persimmon - 600-650 gr.
vanilla sugar - 30 gr.
cognac - 150 ml.
granulated sugar - 0.5 kg.

First of all, it is necessary to prepare the persimmon for further actions. Fruits of the “Korolek” variety are suitable for cooking treats; they are moderately viscous. If you choose a different type, first soak the persimmon in the refrigerator for half an hour.
Then plunge the product into boiling water for 3 minutes, then immediately rinse under the tap. Remove the peel and cut into slices. Get rid of the seeds. You can puree the pulp with a fork or blender.
Mix persimmons with sugar and vanilla, set the container on fire. Boil for 10 minutes after the start of boiling. Finally, add cognac and cool. Carry out a second heat treatment.
While the treat is still hot, pour it into (sterilized) containers. Cover only with tin, then keep under a sweatshirt until it cools. Refrigerate.

There are many delicious recipes for persimmon jam with the addition of apples, tangerines, spicy spices, pumpkin, pears, walnuts, liqueur, cognac, and rum. You can combine the treat with your favorite sweeteners, for example, replace sugar with honey or combine them. Believe me, after tasting the delicacy, even the most sophisticated gourmet will not remain indifferent.

What do you think of this bold but delicious jam recipe? Persimmon jam with the addition of cognac has a pleasant hint of a good alcoholic drink.

To make jam you will need:

1 kg of persimmon;
0.6 kg sugar;
150 ml cognac;
1 packet of vanilla sugar.

Pass the fruits through a blender and place in a saucepan for making jam. Add sugar and vanillin and put on fire. The readiness of persimmon jam can be determined by its color: the jam should darken.

Don't forget to stir the jam while it cooks for 40 minutes. Pour cognac into the prepared, slightly cooled jam and mix thoroughly.

After pouring the jam into the jars, place a paper disk soaked in cognac on top and close with a lid.

These are the recipes for persimmon jam with photos that we can offer you. Be sure to try a couple; this wonderful homemade dessert will become the main delicacy for any tea party. Bon appetit!

How to make jam, jam from overripe persimmons: recipe

Tired of traditional jam and want something new? We invite you to consider a recipe for making a spicy and transparent persimmon dessert. In cooking, this is a real discovery. The taste of the finished product is tart, slightly creamy and aromatic. At first the dessert seems strange, but after 2 spoons it is impossible to tear yourself away from it. Despite the fact that the delicacy is considered an acquired taste due to its extraordinary taste.

Products:

filtered liquid - 150 ml;
star anise or star anise - 4 pcs.;
ripe persimmon - 2 kg;
pink pepper - 20 peas;
lemon - 2 pcs.;
vanilla pod - 1 pc.;
cinnamon stick - 2 pcs.

Procedure:

Wash the main ingredient, dry it and remove rough skin. Grate the resulting pulp using a medium-sized grater. Remove the pits while slicing.
Pour freshly squeezed lemon juice and filtered liquid into an enamel pan. Bring to a boil over medium heat, add prepared seasonings and 1 tsp. chopped zest.
Warm up for a quarter of an hour at low temperature. Then add the persimmon pulp and simmer for 20 minutes, remembering to stir the contents regularly.
Take out the cinnamon and vanilla bean. Cover the persimmon jam and leave to infuse for 30 minutes.
Place the sweet dessert in clean, sterile jars, close the lids tightly, and store in the cellar.

When considering the classic recipe for persimmon jam, it is worth selecting ripe fruits that are not too viscous. Ripe fruits have these qualities, so making jam can be postponed until the end of the ripening season. It is preferable to use the Korolek variety.

Basic criteria for choosing persimmons for jam:

the fruit has no defects - cracks, rotten spots;
the skin is smooth, dense, translucent;
the surface of the fruit is slightly soft to the touch, but at the same time quite elastic;
the stalk is completely dry and brown in color.

Required Products:

persimmon - 1 kg;
purified water – 70 ml;
anise or star anise - 2 pcs.;
pink pepper – 1 pc.;
cinnamon – 1 stick;
vanilla – 0.5 pod;
medium – 1 pc.

Making all kinds of jams, marmalade or preserves has become our pleasant and very useful annual ritual. Winter preparations are replenished with bright jars with your favorite sweets from apples, pears, raspberries and currants. But sometimes you want to please your family with an unusual dessert, for example, make persimmon jam.

What you will need:

Persimmon – 1 kg. fruits (any variety)
Sugar – 1 kg. (if this amount makes the jam too sweet for you, use less sugar).

How to cook:

Prepare the fruits by pouring boiling water over them (this will make the skin softer).
Clean the fruits from damaged parts and stems
Grind the persimmon, you can use a meat grinder or blender.
Add sugar and put on fire
Cook for 5-7 minutes, and then put in the refrigerator for storage.

To make the jam velvety and viscous, use ripe fruits, but with elastic, dense pulp. They are easy to clean and grind. You should not buy overripe persimmons, which are difficult to cut and immediately turn into puree. If you do come across overripe fruits, cut them into 2 parts and scoop out the pulp with a teaspoon.

An unripe, hard berry is tart and not juicy. To remove the bitterness from it, you will need 2 times more sugar.

Sugar-free persimmon jam

Required Products:

persimmon - 1 kg;
purified water – 70 ml;
anise or star anise - 2 pcs.;
pink pepper – 1 pc.;
cinnamon – 1 stick;
vanilla – 0.5 pod;
medium lemon – 1 pc.

It is important to use natural spices, not powdered ones. After all, in ground form they have a limited shelf life. In addition, many unscrupulous manufacturers add various fillers in order to reduce the cost of the product, and this negatively affects the taste of persimmon jam according to the classic recipe.

The main stages of making persimmon jam:

Preparation of ingredients. Persimmons need to be washed well and dried on a cloth. When peeling, not only the stalk is removed, but also the skin. The pulp can be grated, mashed with a potato masher, or passed through a meat grinder.
Squeeze juice from lemon. The zest should not be thrown away or chopped - it is added whole during the cooking process.
In a heavy-bottomed saucepan, combine water and lemon juice. Heat until boiling over medium heat, add spices and zest. Simmer for 15 minutes over low heat.
Add chopped persimmon to the syrup, and after boiling, cook for about 20 minutes. Throughout the cooking time, you need to stir the jam to prevent it from sticking to the walls of the pan.
At the end of cooking, remove the zest. Pack the finished jam into sterilized glass jars and roll up.

Lemon can be replaced with orange - then the taste of the dessert will become brighter and piquant. It is advisable to store jam in the refrigerator or basement.