Persimmon jam - recipe with photo

As you know, sweets are harmful to health and have a bad effect on your figure. Nevertheless, absolutely everyone loves cakes, sweets and pastries, because it is very difficult to completely give up sweets. An excellent alternative to store-bought goodies is homemade jam, because this product is very healthy, it retains most of the vitamins and microelements from natural fruits and berries. You can make preserves and preserves not only in the summer: in the fall they are made from pumpkin or quince, in the winter - from feijoa, oranges or persimmons.

How to make persimmon jam, what beneficial properties it has and what products persimmons go best with - this is what the article is about.

A delicious recipe for persimmon and cognac jam

The orange fruits, which appear on markets closer to the New Year holidays, contain a lot of microelements: zinc, iodine, iron, potassium and magnesium, and also contain carotene, fructose and glucose. Therefore, the benefits of persimmon for an organism weakened by cold are simply enormous.

To make jam, you need to prepare:

• 1 kg of ripe and juicy persimmons;
• 0.6 kg granulated sugar;
• 150 ml cognac;
• 1 packet of vanilla sugar.

Making persimmon jam is simple:

1. The fruits are washed and cleared of leaves. Dry with paper towels.
2. Cut each fruit in half and remove the seeds.
3. Using a tablespoon, scoop out the pulp from the persimmon, being careful not to spill the valuable juice. Transfer the pulp to a separate container.
4. Sugar and vanillin are added to the fruit, mixed and put on fire.
5. You need to cook the jam until it is ready (when it becomes homogeneous and darkens), stirring constantly. The fire should be minimal.
6. Pour cognac into the prepared jam and stir.
7. The jam is laid out in pre-sterilized jars. The product is covered with a paper disc soaked in cognac. After this, you can roll up the jars or use screw caps.

You can store this jam in the refrigerator or in the basement. And the sweet dish is used not only as medicine; jam can be added to pies and other baked goods, and soaked in sponge cakes.

Persimmon jam with lemon

This recipe with photo is so simple that even the most inept housewife can bring it to life. But the benefits from the prepared dish are colossal: the body will receive all the necessary vitamins and microelements from just a couple of spoons of wonderful jam.

To make jam you will need:

• 2 kg of ripe persimmons;
• 0.8 kg granulated sugar;
• 1 large lemon (choose thin-skinned lemons)

The cooking method is very simple:

1. The fruits should be washed and lightly dried with a paper towel.
2. After this, each fruit is cut and the seeds are carefully removed. Now you need to cut the persimmon into small slices.
3. Chopped fruits are placed in a container with a lid and placed in the freezer for a day.
4. After 24 hours, remove the persimmons from the freezer, add sugar and leave for a couple of hours so that the fruits release their juice.
5. At this time, the lemon is washed, doused with boiling water and cut into thin slices along with the peel. Place the chopped lemon in a small bowl and cook for 3 minutes with the addition of a small amount of water.
6. Pour a little (no more than 100 ml) water into the persimmon with sugar, mix and bring to a boil over low heat. After this, add lemon and syrup, mix again and boil for 6-7 minutes.
7. The finished jam is placed in sterile jars and rolled up.

To prepare jam with lemon, it is better to choose dense persimmons, which after cooking will not turn into a shapeless mass, but will remain in the form of slices.

Delicious jam made from persimmons, apples, cinnamon and liqueur

To make this aromatic and delicious jam, you will need the following ingredients:

• 8 medium-sized persimmon fruits;
• 0.6 kg granulated sugar;
• 1 large apple;
• ¼ teaspoon lemon juice;
• liqueur (it is better to use Grand Marnier) – 50-60 ml;
• 2 cinnamon sticks.

The jam is prepared in accordance with the following technology:

1. Apples and persimmons should be washed, peeled and pitted, and cut into several pieces. After this, the prepared fruits are crushed using a blender or meat grinder.
2. The resulting puree is boiled over low heat, stirring constantly. After 20 minutes, turn off the heat and allow the future jam to cool to room temperature.
3. The second time the jam is cooked, adding sugar and lemon juice.The jam is constantly stirred and the foam is skimmed off. Cook the jam until it thickens.
4. In the last minutes of cooking, add cinnamon to the jam and pour in the liqueur. Everything is mixed.

The finished jam should be allowed to cool slightly so that it is saturated with the aroma of cinnamon and liqueur. Only after this the workpiece is laid out in sterile jars. It is better to store jam in the refrigerator.

Persimmon jam in a slow cooker

Modern recipes are distinguished by their simplicity and speed of preparation. Today there are a lot of new kitchen appliances that allow you to quickly grind fruits to any state: persimmons are often ground in a blender or electric meat grinders and food processors are used for this.

You can cook jam not only on the stove; bread machines and multicookers are perfect for this purpose. This jam recipe just involves using a slow cooker.

To make jam you will need:

• 1 kg of persimmon;
• 0.6 kg granulated sugar;
• 1 medium lemon.

The jam is prepared in a matter of minutes:

1. The fruits are washed and the seeds are removed.
2. Grind the fruit with a blender or meat grinder.
3. Squeeze the juice out of the lemon - this is all you need for the jam.
4. Place persimmon puree, sugar and lemon juice into the multicooker bowl and mix. Set the “Stew” program, the cooking time should be 60 minutes.
5. The finished jam needs to be put into jars and rolled up. It is better to store it in the refrigerator.

Any persimmon jam will be stored longer if you follow the advice of great-grandmothers: cover each jar with a paper circle, which is first moistened in alcohol (cognac, rum, vodka). The container is closed on top of the paper with regular lids.

Persimmon, star anise and clove jam

Fans of unusual flavors and combinations will definitely love this jam, because it contains very spicy spices: cloves and star anise. You can use the finished product as a filling for pies or eat it with homemade cottage cheese, semolina porridge, and puddings.

The following ingredients will be required:

• 1 kg of orange fruits of the non-tart variety;
• 0.8 kg granulated sugar;
• 2 star anise;
• 3 carnation flowers;
• a little citric acid.

Making unusual jam is simple:

1. Wash the persimmons and dry with a towel. Remove the leaves and remove the seeds from the fruit.
2. Cut the fruit into small cubes. Add sugar and leave for 60 minutes so that the persimmon releases its juice.
3. After this, the jam is put on fire and cooked for about 40 minutes after boiling. The mixture must be stirred and the foam removed regularly.
4. When the fire is turned off, spices and a little citric acid (at the tip of a teaspoon) are added to the jam.
5. So that the jam is saturated with the aromas of spices, it is left to cool slowly for 1.5-2 hours. Then the jam is put back on the stove and boiled for another ten minutes.

The finished jam is placed in washed and sterilized jars, covered with lids and left in the room until completely cooled. You can store aromatic jam in the cellar or in the refrigerator.

Those who did not have time to prepare delicious jam in the summer or autumn can do it even in the winter. After all, absolutely any fruit, berries and even vegetables are suitable for making jams.One of the most original and vibrant flavors is orange persimmon jam. Preparing such a delicacy is not at all difficult; you can even use a slow cooker for this.

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