Persimmon jam

Content

1 Persimmon jam recipe
2 Recipe for aromatic persimmon jam
3 Recipe for persimmon and dried apricot jam
4 Conclusion

From year to year, standard strawberry and raspberry preparations become boring, and you want something original and unusual. Alternatively, you can make wonderful persimmon jam. This preparation is not only tasty, but also very healthy. Persimmon contains elements that help restore well-being after illness. This fruit also has a positive effect on the cardiovascular and nervous system. Therefore, persimmon preparations are not only possible, but also should be consumed by everyone. The only exception is that it is better not to consume fruit jam for those who have diabetes. Below we will look at several recipes for delicious preparations from this fruit.

Persimmon jam recipe

Everyone knows that jam, preserves and marmalade are not very different from each other. It is enough to slightly change the method of preparing jam and you will get a tasty and aromatic jam. As a rule, jam is fruit, cut into pieces or whole, boiled with sugar syrup.

But the jam has a more uniform consistency. To do this, the fruits are ground and boiled with sugar. There are no seeds in this preparation, and the skin of the fruit is not felt. For this reason, many people prefer jam. Let's look at the recipe for such a persimmon delicacy.

Persimmon has a pleasant, slightly bitter, but not very pronounced taste. Therefore, it is customary to add various aromatic additives to preparations made from it.For example, this fruit goes well with cognac and vanilla. To prepare aromatic jam, you should prepare the following components:

kilogram of persimmon;
half a kilogram of granulated sugar;
a bag of vanilla sugar;
150 grams of good cognac.

The delicacy is prepared as follows:

The fruits must be thoroughly washed under running water, the seeds and leaves removed.
Then the fruits are peeled and the juice is squeezed out.
The resulting pulp is covered with granulated sugar and set aside until the sugar is completely dissolved.
After this, the mixture is placed on low heat and cooked until it reduces in volume. Since the persimmon itself is very soft, you won’t have to cook it for a long time.
Meanwhile, the juice is combined with vanilla and the mixture is also put on fire. After the juice boils, remove it from the heat and add about 100 ml of cognac.
A couple of minutes before the end of cooking the jam, pour the juice and cognac into the container. Bring the mixture to a boil again, boil for a couple of minutes and remove from heat.
The cooled jam is poured into sterilized hot jars. First, they are covered with paper discs soaked in 50 g of the remaining cognac. Now you can roll up the jam with ordinary metal lids.

Important! The workpiece is stored in a cool, dark place.

Recipe for aromatic persimmon jam

For those who do not like to use alcohol during preparation, there is an equally interesting way to make tasty and aromatic jam. In this case, only the fruit itself and some spices are used. This preparation has a simply indescribable aroma and taste. The delicacy is prepared quickly and easily.

First you need to prepare all the necessary ingredients:

kilogram of persimmon;
kilogram of granulated sugar;
two star anise;
a vanilla tube up to two centimeters long.

Method of preparation:

The fruits are thoroughly washed, seeds and cores are removed, and the skin is peeled.
Then the fruits are cut into medium pieces and everything is placed in the prepared pan.
Add star anise and vanilla to the container with persimmons.
Place the pan on the stove and cook for a couple of hours. The contents must be stirred constantly so that the jam does not stick to the bottom.
After this, the mass is ground through a sieve and cooked for another hour and a half.
The jam is poured into jars and sealed with sterilized metal lids. The preparation is well stored in a cold place throughout the winter.

Recipe for persimmon and dried apricot jam

The following preparation is done very quickly and simply. The jam turns out to be very aromatic with a slight sourness. First you need to prepare the components:

half a kilogram of dried apricots;
two glasses of granulated sugar;
a quarter teaspoon of whole cloves;
two tablespoons of lemon juice;
four persimmons (large size).

The process of preparing the delicacy is as follows:

The washed dried apricots are transferred to a clean pan, filled with water and cooked for 20 minutes.
Then the dried apricots are ground through a sieve and put back into the pan.
The persimmons must be washed and peeled, as in previous recipes. After this, the fruits are cut into small cubes and the mass is added to the pan with dried apricots.
Place the container on low heat, bring to a boil and cook for about another half hour. The fire should be so small that the jam does not boil, but simmers.
Next, the workpiece is poured into clean sterilized jars and sealed with lids.

Conclusion

We are sure that every housewife can make jam using any recipe from this article. They are all pretty simple.Most of the time is spent on cooking the workpiece itself. Persimmon is a large fruit, so it is peeled and cut very quickly. Additional ingredients most often include various aromatic additives. This is exactly what is missing in the winter. I opened the jar with the preparation and rejoiced at the taste, aroma and amount of vitamins received.