A tasty and necessary dessert; persimmon jam

A tasty and necessary dessert - persimmon jam

Persimmon is a fruit beloved by almost everyone. But not enough people have tried to make persimmon jam. Such a delicacy can safely be called unusual and even exotic. Taking into account the seasonality of this fruit, making jam or preserves allows you to create a supply for the whole year. There are many recipes, each of them has its own personality and advantages. Let's look at the traditional method of making jam - it specifically preserves the maximum taste and smell of the exotic fruit.

It is important to know that persimmon jam, the recipe for which will be presented below, is not only a tasty, but also a healthy delicacy. It contains fructose, glucose, beta-carotene, potassium and magnesium. By adding this dessert to your menu, you can strengthen your immune system and protect yourself from bad moods and stress.

Persimmon jam is an ideal condiment for hard cheese or freshly baked bread. This combination truly reveals the taste of an overseas fruit.

Rules for choosing fruits for persimmon jam

When considering specifically the traditional recipe for persimmon jam, it is worth selecting ripe fruits that are not very viscous. Ripe fruits have these properties, so making jam can be postponed until the end of the ripening season. It is advisable to use the “Korolek” variety.

The main aspects of choosing persimmons for jam:

the fruit has no defects - cracks, putrefactive spots;
the skin is smooth, compacted, translucent;
the surface of the fruit is a little soft to the touch, but at the same time quite elastic;
the stalk is one hundred percent dry and has a brown color.

Do not buy persimmons if the stalk is dry but greenish - this indicates that the fruit was picked unripe. As follows, its taste properties are low.

Traditional persimmon jam recipe

Traditional persimmon jam, a recipe with a photo which will be presented below, is prepared without sugar (if desired, sugar is added at the rate of 0.8 - 1 kg per 1 kg of fruit). The finished dessert comes out slightly tart, creamy and very fragrant. Since persimmon contains quite a lot of glucose and fructose in its composition, additional sweeteners are not required. The addition of spices and lemon emphasizes the flavor characteristics of the jam.

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, almost all careless manufacturers add various fillers in order to reduce the cost of the product, and this has a bad effect on the taste of persimmon jam according to the traditional recipe.

The main stages of making persimmon jam:

Preparation of ingredients. Persimmons must be thoroughly washed 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 crushed - it is added whole during the cooking process.
In a thick-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 crushed persimmon to the syrup, and after boiling, cook for about 20 minutes. Throughout the cooking time, it is necessary to stir the jam to prevent it from sticking to the walls of the pan.
At the end of production, remove the zest. Pack the finished jam into sterilized glass jars and roll up.

You can replace the lemon with an orange - then the taste of the dessert will become brighter and more piquant.

It is better to store jam in the refrigerator or basement.

Persimmon jam recipes

Experienced housewives are constantly looking for unusual recipes to add to their culinary repertoire. Persimmon jam can take its rightful place among recipes that can amaze friends, family and loved ones. It is also not bad because by changing the additional components of the recipe, you can prepare a number of types of dessert with completely different tastes and smells.

Rules for making persimmon jam
Traditional persimmon jam recipe
Recipe for persimmon jam with lemon and vanilla
Persimmon jam with cognac
Fragrant persimmon jam with spices
Recipe for delicious persimmon and tangerine jam
How to make thick persimmon jam with gelatin
How to make persimmon jam in a slow cooker
Rules for storing persimmon jam
Conclusion

Rules for making persimmon jam

When making persimmon jam, the properties of the main ingredient play an important role. Therefore, you should choose a product based on several aspects:

ripeness;
density, elasticity of the pulp;
absence of damage, rottenness;
brown, dry stalk and sepals.

For jam, choose ripe persimmons with soft, but at the same time elastic pulp. The fruit does not have to be damaged - cracks, rottenness. These fruits are easy to peel and cut. The tail should be dry and brown in color. A dry but greenish tail indicates that the persimmon was picked unripe and its taste properties are reduced.

Overripe fruits are also suitable for use in recipes. The taste of such fruits is the most pronounced. Separating the pulp is easy. The fruit is cut into two halves and the pulp is scooped out with a teaspoon.

If the persimmon is mature on the outside, but has an astringent taste, then you can get rid of it by cold treatment in the freezer.

When preparing fruits for processing, the tail, sepals, and skin are removed. The pulp for jam is cut into pieces or crushed in a blender. As a candidate for a blender, use a grater, potato masher, or meat grinder.

Jam from overripe fruits will be ready earlier than from elastic fruits.

All recipes have the same requirements for jars. They need to be sterilized and hermetically sealed.

When choosing cookware for cooking, preference is given to containers with a wide bottom. The thinner the layer of jam on the heated surface, the faster it will cook, which means it will retain more smell, taste and vitamins. If the dishes are 22-26 cm in diameter, then no more than 2 kg of raw materials can be cooked in it at a time.

Traditional persimmon jam recipe

This recipe is easy to follow, but it is the basis for a huge number of options with the addition of different components. The amount of sugar in the recipe can be changed to taste.

persimmon - 1000 g;
sugar - 800 g.

Cut the persimmon pulp into cubes.
Sprinkle the fruit cubes with sweet sand, mix and leave to steep for 2 hours. During this period of time, juice will appear and sugar will dissolve.
Place the mixture over moderate heat.
After the sweet mass boils, reduce the heating temperature to a minimum.
Cook until thick. A sign of readiness is a drop of jam on the plate: it does not have to spill.

Recipe for persimmon jam with lemon and vanilla

persimmon – 1000 g;
lemon with narrow skin – 1 pc.;
vanilla – 1 pod;
sugar – 300 – 400 g.

Cover the crushed persimmon with sugar and leave for 1 hour to release the juice.
Meanwhile, wash the lemon and place in boiling water for 3 minutes.
Repeat the function 2 times, changing the water.
Let the lemon cool, cut into cubes, removing the seeds.
Add lemon, vanilla to a saucepan with persimmons and sugar and place on low heat.
After the mixture boils, continue cooking over moderate heat for 10 minutes.

Persimmon jam with cognac

This jam recipe contains several bright ingredients, but the main one is cognac. When making jam using this recipe, you can get creative by changing the flavor of the dessert. This can be achieved by reducing or increasing the number of components included in the recipe.

persimmon - 700 g;
sweet sand - 500 g;
small lemon - 1 pc.;
cognac - 150 ml;
ground cinnamon – 1/2 teaspoon;
vanilla sugar - 1/4 teaspoon.

Cut the lemon in half and squeeze the juice out of the halves.
Strain the resulting liquid to remove pulp and seeds.
Combine lemon juice with sugar and persimmons, stir and wait for the juice to release.
Place the container with the preparation on the stove, bring the sweet mass to a boil, stirring frequently.
Reduce the heat and cook for 10 minutes.
Then add cinnamon and vanilla sugar to the mixture and mix.
Cook for another 30 minutes until the mixture thickens and bubbles large.
At the last step of production, season the jam with cognac. Place the hot dessert into jars.

Fragrant persimmon jam with spices

According to this recipe, each housewife makes jam with her own personal taste. By changing the ratio of spices and their quantity, even with the same housewife, you can get a different taste and smell of the final product each time.

persimmon pulp - 1000 g;
lemon - 1 pc.;
brown sugar - 500 g;
water - 70 ml;
vanilla - 1⁄2 pod;
star anise - 2 stars;
pink pepper - 8-12 peas.

Squeeze the juice from the lemon, prepare 1-2 strips of zest.
Mix sugar, water and lemon juice in a saucepan. Bring the syrup to a boil, then reduce the heat.
Add star anise, cinnamon stick, pink pepper and lemon zest.
Cook for 3 minutes, stirring constantly.
Then add persimmon puree and vanilla to the syrup and bring to a boil.
Cook, stirring, for 20 minutes over moderate heat. Remove strips of lemon zest from syrup.
It is better to keep the preparation for 2-4 weeks. During this period of time, the taste will become rich and balanced.

Recipe for delicious persimmon and tangerine jam

persimmon - 600 g;
tangerine - 500 g;
sweet sand - 400-600 g.

This recipe begins with preparing the tangerines for cooking. Wash the citrus fruits thoroughly and dip in boiling water for 15 minutes. Then - in cool 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 sweet sand evenly, stirring immediately. 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.

How to make thick persimmon jam with gelatin

If you need to prepare thick jam, for example, for layering a cake, then gelatin is added instead of long boiling.

persimmon - 1000 g;
sweet sand - 500 g;
freshly squeezed lemon juice - 75 ml;
Edible gelatin - 20 g.

Soak gelatin according to instructions on the package.
Make a puree from the persimmon pulp and boil it for 20 minutes after boiling.
Remove the container with jam from the heat, add sugar.
Cool the dessert, then put it on the fire again.
Cook for 20 minutes.
Add swollen gelatin, stir until completely dissolved.

How to make persimmon jam in a slow cooker

persimmon - 950 g;
sugar - 400 g;
lemon (large) - 1 pc.

Place persimmon pulp, sugar, lemon juice in a multicooker bowl.
Mix all ingredients by hand and leave to infuse.
Cook jam in a slow cooker using the “stew” mode for 30-40 minutes. Don't forget to stir the jam while cooking.

Rules for storing persimmon jam

The jam keeps well due to long heat treatment and a sufficient amount of sugar.

If you plan to store the product for several months, then glass jars with screw caps are the best option. You can sterilize them or simply pour the bubbling jam into clean, dry jars. This will be tantamount to sterilization. You should immediately close the lids while the dessert is hot.

You can store the preparations at room temperature, and move them to the refrigerator after opening the jar.

There is no need to roll up jam for immediate consumption. Cool it sufficiently, place it in clean, dry jars and cover with plastic lids. Store in the refrigerator or cellar.

Conclusion

Persimmon jam is not only a tasty dessert, but also a necessary one. It contains beta-carotene, fructose, glucose, potassium and magnesium. Thanks to this composition, jam will strengthen the immune system and protect against stress. Adding fruits, nuts, pumpkin, cognac, and rum to jam allows you to create a whole gallery of unique preparations. This dish will be a pleasant addition to breakfast. You can also soak cakes and fill pies with the sweet dessert.

Spicy persimmon jam

Ecology of use. Food and recipes: In search of ideas for New Year's gifts, we, naturally, among others, turned to a proven method - preparing unusual jams. Here, the main thing is to amaze and delight not with the amount of money invested in the gift, but with the amount of love, friendliness, optimism and good mood.

In search of ideas for New Year's gifts, we, naturally, among others, turned to a proven method - preparing unusual jams. Here, the main thing is to amaze and delight not with the amount of money invested in the gift, but with the amount of love, friendliness, optimism and good mood.

This year is our year of persimmons. Here we were once discussing with friends which variety is the most delicious, and most gave preference to persimmons that are dense, sweet and non-astringent. But soft, jelly-like and astringent became an obvious outsider. Its cost is much more affordable than the Spanish one, for example. In general, there was no reason not to try it. In addition, it was interesting how the astringent taste would change during heat treatment.

More on this later, but for now we would like to say: persimmon jam is our discovery of the year.

A taste that at first led us to bewilderment, and later revealed colorful and unusual facets. Tart, fragrant, a little creamy. It was so tasty that we made the second batch of jam after a few days - so we ate the first one quite quickly.

Let's say right away - most likely, not many people will like this jam. It is completely non-standard, and, rather, not for everybody, but in our case it was a 100% hit. The fact is that heat treatment does not eliminate the astringent taste, but transfers it to a slightly different category. As a condiment for the freshest bread and cheeses, this is perfect for our taste. Especially if you keep the jam for at least a couple of weeks so that the flavors are completely dissolved.

So, in order. Persimmon itself does not have a powerful smell or pronounced taste. How to color it is a matter of preference. We thought it would be fun to add spices, acidify it a little with lemon juice and weave in a thin thread of sweet vanilla scent. And not to upset the balance, so that all these introduced tastes and smells do not become super redundant and overshadow the initial fruit.

For testing, we decided to take an ordinary astringent overripe persimmon, which is squeezed out of the skin, staining everything around with its honey juice.

Ingredients:

1 kg of ripe persimmon pulp

1 lemon (juice and part of the zest - two to three strips)

500 g coffee sugar

½ vanilla pod or vanilla extract

1 cinnamon stick

2 star anise

10-15 pink peppercorns

Grate the washed and dried persimmons in such a way as not to break the skin. Only the pulp is useful. Pour sugar into a saucepan, add water and lemon juice. Bring to a boil, add star anise, cinnamon stick, pink pepper and a couple of strips of lemon zest. Cook, stirring, until the sugar dissolves. Pour in the persimmon puree, add vanilla, bring to a boil and reduce heat until foam starts to form. Cook, stirring, for 20 minutes. Pull out strips of zest. Leave the jam to stand for 5 minutes. Pour into sterilized hot jars, close the lids, turn over and leave to cool.

It is better to leave the jam for a couple of weeks - let it sit for a month, during this period of time all the flavors will unite and become more balanced, and the astringent taste will weaken slightly.

Our notes: Do not replace brown sugar with regular sugar; its taste plays an important role here. If you don’t like persimmons specifically because of their astringent taste, try making jam not from the freshest fruit, but from frozen and thawed ones. Although, in our opinion, in this particular jam, the slight tartness only enhances the taste and makes it more interesting.

Making persimmon jam for the winter

Persimmon is a tasty and unusual berry. Its highlight lies in the timing of ripening. Fruit production begins in October and ends with the first frost.

It is recommended to pick frozen persimmons, in which case they come out juicy, sweet and without the corresponding tart notes.

Here we will look at recipes for savory jam and persimmon jam.

Jam “Berry Mood”

Tired of the usual jam and want something new? We offer you a recipe for making a spicy and transparent persimmon dessert. In cooking, this is a true discovery. The taste of the finished product is tart, slightly creamy and fragrant. At first, the dessert seems strange, but after 2 spoons it’s impossible to tear yourself away from it. Despite the fact that the delicacy is considered an acquired taste due to its non-standard taste.

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.

Wash the main ingredient, dry it and remove rough skin. Grate the resulting pulp using a medium-sized grater. Remove the pits while cutting.
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. crushed 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 frequently.
Take out the cinnamon and vanilla bean. Cover the persimmon jam and leave to steep for 30 minutes.
Place the sweet dessert in clean, sterile jars, close the lids tightly, and store in the cellar.

Dessert with oranges

You still don’t understand what you can create for the winter from persimmons? It can be combined with various seasonal fruits. A citrus fruit, specifically an orange, gives the product a special flavor. The delicacy comes out catchy, fragrant and tastes simply excellent. 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.

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

The berries are painstakingly washed, dried and cleared of rough skin, stalks and internal seeds. Cut the cooked 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 sweet sand, stir. Cover with gauze and let sit for 60 minutes.
After time, the mass must be mixed 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 store in a cool place.

A sweet delicacy made from astringent persimmon

In most stores, persimmons can be found in their unripe form with a distinctive astringent taste. Having bought such fruits, you should not be upset, because you can create delicious jam from them. To do this, before you start making the persimmon, you need to wash it, dry it and place it in the freezer on a special tray. The shelf life in the freezer is 24 hours. The astringency of the ingredient will be one hundred percent. Now let’s look at the detailed recipe for making it.

granulated sugar - 1.5 kg;
lemon - 2 pcs.;
persimmon - 3 kg.

Place frozen fruit on the kitchen counter to thaw. Cut any of them into slices no more than 1.5 cm wide, remove the seeds.
Place in a large container in layers along with sugar. Cover with gauze or a lid and leave at room temperature for 1.5 hours.
After the specified time has passed, add a little filtered water. The main thing is not to overdo it. Place on the stove and bring to a boil over low heat. Cover and leave on the kitchen counter to cool.
Boil water in a separate saucepan. Wash the lemon and place it in boiling water. Blanch for 3 minutes. Pour in cool liquid again, cook again for 3 minutes from the moment of boiling. Repeat the function 1 more time. Chop the processed fruit together with the skin into thin rings.
Bring the dessert to a boil again, add lemon slices, simmer for another 5 minutes and pack into clean jars. Close tightly and store in the cellar or refrigerator.

From overripe persimmons

Making a sweet dessert from juicy, overripe berries is quite difficult, but it can be done. In order to obtain the desired thickness, you will need to add spices and more sweet sand to the delicacy. The delicacy comes out soft and homogeneous in the mixture. Jam can be added to baked goods, cottage cheese casserole or served with pancakes and pancakes.

Chinese star anise - 1 pc.;
persimmon - 500 g;
citric acid - 0.5 tsp;
cloves - 2 pcs.;
granulated sugar - 400 g.

The berry needs to be washed carefully, the leaves and stalk removed. Dry with disposable towels. Using a spoon, scoop out the pulp from the fruit, separating it from the seeds. Place in an enamel pan and cover with sweet sand. Stir, cover and leave for 50 minutes to dissolve the grains.
After the designated time, place the container with the contents on the stove, boil and cook at low heat for 30 minutes. Add spices, mix and leave on the kitchen counter for 2 hours. Then heat for 10 minutes, package in sterile jars. Close tightly, cool and store in a cool place.

Delicious... even tastier

Recipes for unique persimmon preparations for the winter

Does traditional style jam sit in the cellar for years? In this case, you need to change something and start preparing the latest unique versions of the sweet treat. We invite you to take a look at a selection of delicious and unusual desserts.

With rum

granulated sugar - 1.5 kg;
persimmon - 3.2 kg;
ground cinnamon - 16 g;
snow white rum - 90 ml;
Zhelfix 2 in 1 (orange) - 110 g.

Wash the ripe berries, remove the skin and seeds. Grind the resulting pulp through a sieve into an enamel container. In a cup, mix gelfix with sweet sand 200 g. Combine the 2 purchased masses, mixing thoroughly.
Place on the stove over medium heat. Bring to a boil and add the remaining sugar. Stir, reduce temperature to low and simmer for 60 minutes. A quarter of an hour before turning off, add crushed cinnamon and stir.
Turn off the stove, pour in the rum and stir everything again. Pack into sterile jars and close tightly. After cooling, remove the container with the contents to the cellar or refrigerator.

Not only taste, but also usefulness

With walnuts

lemon - 100 g;
granulated sugar - 700 g;
persimmon - 1.1 kg;
walnuts - 150 g;
filtered water - 150 ml;
coffee - 60 g.

Wash the ripe berries, remove the seeds and rough skin. Chop into similar cubes. Place in a suitable container for cooking, add sugar and mix everything thoroughly. Cover and leave on the kitchen counter for 90 minutes.
Preheat the oven to a temperature of 170 degrees. Place the finished sweet pieces on an unstained baking sheet. Place it in the oven and leave for 30 minutes. Without forgetting to stir, 2 times will be enough.
Meanwhile, rinse the lemon fruit, place in boiling water for 3 minutes and wash again with a foam sponge. Cut off the zest in a thin layer and chop finely. Squeeze the juice from the pulp and strain it through a sieve. Dissolve coffee in 100 ml water.
Carefully remove the persimmon from the oven. Place in a saucepan and combine with coffee drink and lemon juice. Dump out the zest, mix and place the container with the contents on the stove. Add a little filtered water so that the composition does not burn; 50 ml will be enough.
Cook on medium heat for 40 minutes, stirring frequently. Cover and leave until completely cool. Add peeled and fried walnut kernels, boil and cook for another 10 minutes.
Place the finished treat into clean, sterile jars. Close tightly, and after cooling, remove the cold space.

With ginger and pumpkin

pumpkin - 650 g;
granulated sugar - 400 g;
persimmon - 300 g;
filtered water - 200 ml;
ginger root - 8 cm.

Wash the persimmon, remove the stem and seeds. Chop together with the skin and place in an enamel pan.
Peel the ginger root, wash and cut into strips on a grater. Wash the pumpkin, remove skin, seeds and fibers. Cut into medium sized cubes.
Combine all prepared ingredients, add sweet sand, stir. Pour in the required amount of water, place on the stove and bring to a boil. Reduce heat, cook for 1 hour. Do not forget to stir and remove any foam that forms on the surface.
Pack into unstained jars and close tightly. Turn it over, wrap it until it cools completely, and then put it in the cellar or refrigerator.