The most delicious recipe for persimmon jam at home

Persimmon, or as it is also called “honey berry,” is a tasty and fragrant fruit that ripens from October until the first frost. Mostly, this fruit is consumed fresh, but it can be used to make a tasty and generally healthy delicacy. The most delicious recipe for persimmon jam contains the additional ingredient cognac. The traditional version of jam consists of sugar and persimmon. There are recipes with the addition of berries, spices, and citrus fruits.

Savory persimmon jam according to a traditional recipe

You can prepare a delicacy from both fruits with elastic pulp and overripe fruits. In the standard, sugar must be taken in a one to one proportion with persimmon.

Ingredients:

ripe persimmon – 1 kg 500 g;
sweet sand – 1 kg 500 g.

Manufacturing method:

1. Ripe, orange fruits are carefully washed. Any fruit is cut in half and the pulp is carefully selected with a spoon. The bones are removed.
2. Place the fruit raw material in a cup, add the indicated amount of sugar and leave for two hours so that the persimmon releases juice.
3. The container with the prepared mass is placed on fire. Bring to a boil, stirring frequently. Reduce heat to minimum. Simmer for another half hour, avoiding intense boiling. Place the hot jam into sterile jars and seal.

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

Savory 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 sweet sand;
2 slices of lemon.

Manufacturing method:

1. Persimmons are thoroughly washed in advance and lightly wiped with a disposable towel.
2. The stalk is cut out. The pulp is cut very finely, removing the seeds.
3. Place the fruits in a saucepan, cover with sugar, stir and place on low heat.
4. Boil the mass until it boils. Add lemon slices and cinnamon sticks. Once the jam boils, boil for another 5 minutes. The hot mass is packaged in a sterile glass container and hermetically sealed.

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

The most delicious recipe for persimmon jam with cognac

A unique method of making sweets. Thanks to the use of cognac, the jam retains a huge part of the vitamins and acquires a pleasant spicy smell. In addition, alcohol acts as a natural preservative.

Ingredients:

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

Manufacturing method:

1. Lemon and persimmon are carefully washed, lightly wiped and finely chopped.
2. The mass is placed in a cooking container, covered with sweet sand and left to infuse for half an hour.
3. 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 when it comes from overripe fruit.

The most delicious recipe for persimmon jam with walnuts

The taste of sweetness will become even more exciting if you add walnuts to it. Coffee will make the smell of jam rich and catchy.

Ingredients:

60 g coffee;
100 g lemon;
150 ml filtered water;
700 g granulated sugar;
1 kg 100 g persimmon;
150 g walnuts.

Manufacturing method:

The persimmons are washed, the skin is cut off and the seeds are removed. The pulp is cut into medium cubes. Place in a bowl, add sugar and stir. Cover with a lid and leave for an hour and a half.
The oven is preheated to 170 °C. Pieces of fruit are placed on a baking sheet and baked for half an hour, mixing several times.
The lemon is rinsed, placed in boiling water for three minutes and washed again. Cut off the zest in a thin layer. Squeeze out the juice and strain it through a sieve. Coffee is dissolved in 100 ml of filtered water.
The persimmon is removed from the oven. Place in a saucepan, sprinkle with lemon juice and coffee. Add the zest, mix and send to a leisurely fire. Add a little water and cook, stirring frequently, for about 40 minutes. Add the fried and peeled walnut kernels and cook for another 10 minutes.
The delicacy is packaged in sterile glass jars and hermetically sealed.

You can replace the walnuts with almonds. In any case, they need to be cleaned and lightly fried in a frying pan or in the oven. Can be used whole, or lightly chopped.

Persimmon jam is served with tea or milk. The delicacy can be used as an interior for making desserts, cakes or pies.

Video recipe for persimmon jam with apple

Persimmon jam: TOP 6 recipes

The content of the article:

How to make persimmon jam - secrets of making
Persimmon jam in a slow cooker
Regular persimmon jam
Persimmon jam with cognac
Overripe persimmon jam
Persimmon jam with lemon
Persimmon jam with gelatin
Video recipes

Enjoying jam in winter is a tradition on a snowy and frosty day. But from time to time I crave something exotic, for example, persimmon. It is on par with tangerines and very popular in winter. But some varieties are viscous, so not many people like this fruit. From such fruits you can prepare a variety of preparations, for example, make jam. After all, it is high time to debunk the myth that jam is made only in the summer. It can be brewed all year round from winter fruits, as in this example from persimmons. And since the berry has several types, the jam can come out with a different taste, but it will always have a beautiful amber color. Several recipe options for this sweet from an extraordinary product are presented below.

How to make persimmon jam - secrets of making

Persimmon jam in a slow cooker

Calorie content per 100 g - 282 kcal.
Number of servings - 6
Production time - 1 hour

Ingredients:

Sweet sand – 0.5 kg
Persimmon – 1 kg
Large lemon - 0.5 pcs.

Regular persimmon jam

Regular persimmon jam will require an hour of time, but the result will be unusual with a honey taste.

Ingredients:

Persimmon – 1 kg
Sugar – 1 kg
Water - 2 tbsp
Citric acid - 0.5 tsp.

Step-by-step making of regular persimmon jam:

Remove the skin from the persimmon and cut into cubes.
Make syrup from sugar and water. After boiling, dip the persimmon into it.
Cook the berries over low heat for 50 minutes, stirring occasionally and skimming off the foam.
10 minutes before readiness, add citric acid.
Remove the finished jam from the heat, cool and pour into jars.
Seal the jam with lids and store it in a cool place.

Persimmon jam with cognac

Persimmon jam with cognac is the most common and traditional recipe. The taste of the finished dessert is rich and special. And after tasting, even the most sophisticated gourmet does not remain phlegmatic.

Ingredients:

Persimmon - 600-650 g
Vanilla sugar - 30 g
Cognac – 150 ml
Sweet sand – 0.5 kg

Step-by-step making of persimmon jam with cognac:

Remove the skin from the persimmon, cut into slices, discard the seeds and use a fork or blender to turn the pulp into puree.
Stir persimmons with sugar.
Place it on the fire and simmer for 10 minutes after boiling.
Finally, add cognac and cool.
Repeat the heat treatment again.
Pour the hot treat into sterilized containers. Cover with a warm blanket and put it in the cold.

Overripe persimmon jam

Despite the fact that it is better to make jam from ripe persimmons, you can also make a deliciously tasty delicacy from overripe fruits. To do this, you need to add spices to the jam and add more sugar to get the correct thickness.

Ingredients:

Star anise - 2 stars
Persimmon – 1 kg
Citric acid - to taste
Cloves - 3 pcs.
Sugar - 800 g

Step-by-step making of overripe persimmon jam:

Peel the berries from leaves and stalks, wash and dry.
Remove the pulp, place it in a saucepan and sprinkle with sugar.
After an hour, put it on the fire and after boiling, cook for 40 minutes.
Then season with spices and leave for 2 hours.
Cook the jam for another 10 minutes and pour it into jars.

Persimmon jam with lemon

Persimmon jam with the addition of citrus fruits is homogeneous, with a honey taste and slight sourness. It is ideal for the inside of baked goods, curd mass, semolina or oatmeal.

Ingredients:

Persimmon – 2 kg
Sugar – 1 kg
Lemon - 1 pc.

Step-by-step preparation of persimmon jam with lemon:

Wash the persimmon, remove the skin and seeds and cut into cubes.
Place it in a cooking container and sprinkle with sugar.
Pour the fruit mass with warm water and leave for 1.5 hours.
After the time has passed, put it on the fire and boil.
Cook over low heat for one hour.
Peel the lemon with seeds and cut into cubes.
15 minutes before it’s ready, add it to the jam and boil for 15 minutes.
Pour the prepared hot jam into hot jars and roll up the lids.

Persimmon jam with gelatin

Persimmon jam for the winter with the addition of gelatin will allow you, without spending a lot of time, to get the best preparation that everyone will like.

Ingredients:

Persimmon – 1 kg
Sugar - 0.5 kg
Gelatin - 1 sachet
Lemon juice - 75 g

Step-by-step making of persimmon jam with gelatin:

Peel the washed persimmon, cut into cubes and place in a saucepan.
Squeeze the juice out of the lemon and add it to the persimmon.
Add sugar.
Cook the jam after boiling for about 1 hour.
10 minutes before the end of the process, add gelatin and stir the mass.
Pour hot jam into jars and roll up the lids.

Video recipes:

4 most delicious recipes for persimmon jam (with lemon, orange and tangerine)

Have a nice day, my beloved readers! Both kids and adults adore sweets, despite the fact that in a number of different cases they are completely unhealthy for their figure and health.

Meanwhile, there are also sweets that are healthy, but you cannot buy them in a store; you can only prepare them at home. In which store can you find persimmon jam now? That's right, in no way.

The exotic berry is sold only in fresh or dried form. And at home you can create a similar dish for those with a sweet tooth, and right now we will be preparing persimmon jam, I will reveal the most delicious recipe to you and tell you how to make an indescribably tasty and necessary jam (jam) from persimmons with oranges, lemon and tangerines.

It should be noted that all the methods for making persimmons that will be described in this article allow you to preserve the taste, color, and benefits of natural products. It is worth choosing ripe, soft fruits for jam, ideally non-astringent varieties.

Persimmon jam with lemon

This jam has a sweet, almost honey-like taste, diluted with notes of sour lemon. It turns out very tasty. The jam spreads with a bang and is perfect for breakfast, afternoon snack and even dinner.

Persimmon (any variety is suitable, including those that knit) – 3 kg.
Granulated sugar – 1500 gr.
Lemon (you can take greenish lime) – 1 large or 2 much smaller
Cool water – 500 ml.

1. Wash the persimmon, cut out the leaves in the area of the stalk, peel any fruit, cut into slices, remove if there are seeds.

2. We put the products prepared for production in a bag and put them in the freezer for the day.

3. After 24 hours, take the berries out of the freezer, put them in a bowl, and let them thaw one hundred percent at room temperature.

4. We also wash the lemon, cut it together with the skin into circles or halves of circles, you can also cut it smaller, here it’s up to your own taste, remove it if there are seeds. For now, set the citrus fruits aside.

5. We take a pan where we will cook our exotic persimmon jam with lemon, put all the products into the container in layers of “thawed persimmon-sugar” until they are finished. Next, close the pan and let it stand for several hours, during which time the persimmon pulp will release juice.

6. When juice appears in the container, move the pan to the stove, set the heat to medium, add water and bring the ingredients to a boil, making sure to constantly stir the ingredients.

7. When the jam boils, set it to cool while we prepare the lemon.

8. Fill the lemon with water so that it is only slightly covered, bring to a boil and cook for another 5 minutes. We drain the water, but do not squeeze the lemon itself from the water.

9. Add citrus fruit to the persimmon, again you need to boil the products. Cook after boiling for 5, maximum seven minutes. Their persimmon jam with lemon is now ready! All that remains is to pour it hot into prepared sterile jars, close, cool and store in the refrigerator or kitchen cabinet.

On a note! The jam will be stored perfectly if you sterilize the containers into which it will be poured. You can store the finished jam at room temperature; the shelf life of such jam in hermetically sealed jars in a dark place is 2 years.