How to cook persimmon jam? Secrets and subtleties of cooking. TOP 6 delicious recipes.
The content of the article:
Eating jam in winter is a tradition on a snowy and frosty day. However, sometimes you want something exotic, for example, persimmons. It is on a par with tangerines in winter is very popular. But some varieties are viscous, so this fruit is not to everyone's taste. From these fruits you can cook the most different blanks like making jam. After all, it is high time to debunk the myth that jam is made only in summer. It can be boiled all year round from winter fruits, as in this example from persimmon. And since the berry has several varieties, the jam can turn out with different taste, but it will always be a beautiful amber color. Several recipe options for this delicacy from unusual product, is presented below.
To know how to cook delicious jam persimmon, you need to study some simple secrets, which will help to get a flawlessly tasty product.
- Choose a persimmon appearance. Ripe fruit with elastic soft surface, dry brown leaves. If the stalk is green, then the persimmon is unripe.
- For jam, do not use fruits with cracks and dark spots.
- If the berry is tart, then you can get rid of it by freezing the fruit. It is better to freeze persimmons that are not yet ripe with a dense structure.
- Another way to get rid of astringency is to lower the fruits for half an hour in warm water.
- best variety for jam it is considered "kinglet".
- To cook jam, take an aluminum or enamel pan.
- Wash the jars thoroughly beforehand and sterilize by dousing with boiling water.
- Persimmon can burn, so cook it over very low heat, stirring constantly.
- You need to add alcohol (cognac, liquor, rum, etc.) at the end of cooking. Do not do this while cooking.
- Sugar can be replaced with fructose, but it should be less, otherwise the jam will turn out too sweet.
- After filling the persimmon with sugar or fructose, the mass is kept for a couple of hours so that the berry releases juice.
- If the persimmon is not very juicy, then first boil the syrup from sugar and water.
- When adding cinnamon, you should follow the jam, because. it can run away. Then you will need to extinguish the foam.
- Do not add spices to in large numbers, because in combination with delicate persimmons, they manifest themselves strongly.
- For "honey" persimmon the best supplements lemon and cognac are considered.
- Citrus fruits can be added in the form of juice, pulp and zest.
- If the berry is very sweet, then the amount of sugar can be reduced to half of the recommended serving, which is suggested in the recipe.
- Take a gelling additive for 1 kg of persimmon 40 g to get a liquid and flowing jam. If you want to get a denser treat, increase the amount of gelatin to 60 g.
For making jam in a slow cooker, the optimal program is "Stew", the "Baking", "Jam" or "Multi-cook" mode is also suitable. Otherwise, the cooking process is no different from using the usual pots and gas stoves.
- Calorie content per 100 g - 282 kcal.
- Servings Per Container - 6
- Cooking time - 1 hour
Ingredients:
- Sugar - 0.5 kg
- Persimmon - 1 kg
- Large lemon - 0.5 pcs.
Step-by-step preparation of persimmon jam in a slow cooker:
- Rinse the berries, dry and remove the pulp.
- Place the persimmon in the thicket of the multicooker.
- Sprinkle it with sugar lemon juice and stir.
- Turn on the "Extinguishing" program with a timer for half an hour.
- After this time, roll the treat into sterilized jars.
A simple persimmon jam will take an hour, and the result will be extraordinary with a honey taste.
Ingredients:
- Persimmon - 1 kg
- Sugar - 1 kg
- Water - 2 tbsp
- Citric acid - 0.5 tsp
- 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 removing the foam.
- 10 minutes before cooking, add citric acid.
- Ready jam remove from heat, cool and pour into jars.
- Seal the jam with lids and store it in a cool place.
Persimmon jam with brandy is the most common and classic recipe. Taste finished dessert it turns out rich and spicy. And after the tasting, even the most sophisticated gourmet will not remain indifferent.
Ingredients:
- Persimmon - 600-650 g
- Vanilla sugar - 30 g
- Cognac - 150 ml
- Sugar - 0.5 kg
- Remove the peel from the persimmon, cut into slices, get rid of the seeds and turn the pulp into a puree with a fork or blender.
- Mix persimmon with sugar.
- Send it to the fire and boil for 10 minutes after boiling.
- At the end, season with cognac and cool.
- Repeat heat treatment.
- Pour the hot treat into sterilized containers. Cover with a warm blanket and put away in the cold.
Despite the fact that it is better to make jam from ripe persimmon, overripe fruits can also be cooked amazingly delicious treat. To do this, add the jam with spices and put more sugar to get the right consistency.
Ingredients:
- Badian - 2 stars
- Persimmon - 1 kg
- Citric acid - to taste
- Carnation - 3 pcs.
- Sugar - 800 g
- Peel the berries from the leaves with the stalks, rinse and dry.
- Remove the pulp, place it in a saucepan and sprinkle with sugar.
- After an hour, put on fire and after boiling, cook for 40 minutes.
- Then season with spices and soak for 2 hours.
- Boil the jam for another 10 minutes and arrange it in jars.
Homogeneous, with a honey taste and slight sourness, persimmon jam with the addition of citrus fruits is obtained. It's perfect for filling in baked goods. curd mass, semolina or oatmeal.
Ingredients:
- Persimmon - 2 kg
- Sugar - 1 kg
- Lemon - 1 pc.
- Wash the persimmon, remove the peel and seeds and cut into cubes.
- Put it in a bowl for cooking and sprinkle with sugar.
- Pour the fruit mass warm water and leave for 1.5 hours.
- After the time has passed, put on fire and boil.
- Simmer for one hour.
- Peel the lemon with seeds and cut into cubes.
- 15 minutes before readiness, send it to the jam and boil for 15 minutes.
- Pour the finished hot jam into hot jars and roll up the lids.
Persimmon
Good day, my beloved readers! Sweet treats are loved by both children and adults, despite the fact that in some cases they are not at all useful for figure and health.
Meanwhile, there are some sweets that are useful, but you can’t buy them in the store, you can cook them only at home. Here in which store today you will find persimmon jam? That's right, none.
The exotic berry is only sold fresh or dried. And at home, you can make a similar dish for a sweet tooth, and right now we will cook persimmon jam, the most delicious recipe I will open for you and tell you how incredibly tasty and healthy jam(jam) from persimmon with oranges, lemon and tangerines.
It is worth noting that all methods of preparing persimmons, which will be described in this article, allow you to preserve the taste, color, and benefits as much as possible. natural products. It is worth choosing ripe soft fruits for jam, best of all non-astringent varieties.
This jam has a sweet, practically honey taste, diluted with notes of sour lemon. It turns out very tasty. Jam disperses with a bang, perfect for breakfast, afternoon tea and even dinner.
You will need:
- (any variety is suitable, including those that knit) - 3 kg.
- Granulated sugar - 1500 gr.
- Lemon (you can take a green lime) - 1 large or 2 smaller
- Cold water - 500 ml.
How to cook:
1. My persimmon, cut out the leaves in the area of the stalk, peel each fruit, cut into slices, take out if there are bones.
2. We put the products prepared for cooking in a bag, put them in the freezer for a day.
3. After a day, we take the berries out of the freezer, put them in a bowl, let them completely thaw at room temperature.
4. The lemon is also mine, cut with the skin into circles or halves of the circles, you can also cut it smaller, here already to your taste, remove if there are bones. Set aside the citrus for now.
5. We take a pot where we will cook our own exotic jam from persimmon with lemon, put all the products in a container with layers of “thawed persimmon-sugar” until they run out. Next, we close the pan and let it stand for several hours, during which time the pulp of the persimmon will release the juice.
6. When the juice appeared in the container, we move the pan to the stove, set the heat to medium, pour water and bring the food to a boil, not forgetting to constantly stir the ingredients.
7. When the jam boils, set it to cool, but for now let's prepare the lemon.
8. Pour the lemon with water so that it is only slightly covered, bring to a boil and cook for another five minutes. We drain the water, but do not squeeze the lemon itself from the liquid.
9. Add citrus to persimmon, again you need to boil the products. Cook after boiling for five, maximum seven minutes. Their persimmon lemon jam is now ready! It remains to pour it hot into prepared sterile jars, close, cool and store in the refrigerator or kitchen cabinet.
On a note! Jam will keep well if you sterilize the containers into which it will be poured. You can store ready-made jam at room temperature, the shelf life of such jam is airtight closed banks in a dark place for 2 years.
Bon appetit!
Exotic jam, which is very popular with children, has a light spicy taste. You can use various spices for its preparation, for example, cinnamon or some other spice. Let's look at the classic recipe.
You will need:
- Persimmon - 1 kg.
- 2 cups - sugar
- Sweet oranges - 2 large fruits
How to cook:
A step-by-step recipe for their persimmon jam with orange.
1. We wash the persimmon under water, remove the peel, cut off the leaves, cut into small pieces, remove the bones, put them in a saucepan.
2. Wash the oranges as well, throw them whole with the peel into boiling water and cook for 3 minutes. Scalded citrus fruits, peeled, cut into small slices.
On a note! For jam, oranges can be either cut into pieces or passed through a meat grinder.
3. We put all the products in one pan, mix, add sugar, leave it in this form in the room, covered with a lid, for 2 or 3 hours.
4. When the products start up the juice, put our container on the fire (medium or small), cook the jam for half an hour after boiling. At the same time, the lid should be open, and it is important to stir the ingredients themselves constantly so that sugar syrup did not burn and did not give bitterness to other products.
5. We turn off the stove, let the jam cool completely, and boil it again, but now we just bring it to a boil, remove it from the heat and pour it into jars, which must be sterilized in advance along with the lids.
6. We roll up the finished jam or tightly close it with nylon or some other lids. You can eat exotic jam as soon as it has cooled down.
7. The shelf life of persimmon and orange jam in closed jars is 2-2.5 years. You can store it, like the previous version, both in the cold and at room temperature, but most importantly in a dark place.
Enjoy your meal!
This dessert is a great treat for children and adults. It turns out incredibly beautiful, bright and no less tasty. Light notes of mandarin combined with the sweetness of persimmon make this jam just a great meal.
You will need:
- (choose strong dense fruits) - 1 kg.
- Persimmon (better not astringent grade, Spanish is great) - 1 kg.
- Kilogram of sugar
How to cook:
How to make persimmon and tangerine jam, a step by step recipe.
Attention! This jam is best prepared in the evening, as the products will take some time to infuse.
1. Rinse tangerines under water and dip together with the peel in boiling water for five minutes.
2. Immediately from boiling water, tangerines need to be taken to cold water and leave it there for at least 12 hours.
3. In the morning or just after 12 hours, citrus fruits must be removed from the water, peeled, removed all white veins, disassembled into slices. If you see bones in the slices, they should be removed.
4. My persimmon, remove the skin from each fruit, cut into small cubes or pass through a meat grinder.
5. We mix the prepared products in a saucepan, add sugar, mix all the ingredients and send to the fire to cook. Our berries and fruits should languish on fire for about thirty minutes, while they need to be stirred periodically so that they do not burn.
6. When half an hour has passed, the jam must be removed, cooled to room temperature and then boil again and boil for 10 minutes.
7. Persimmon and tangerine jam is poured hot into sterile jars of any size at your discretion. Jam can be both rolled up and simply hermetically sealed. The shelf life of a rolled product is 2.5 years, for jars closed tightly nylon lids- 2 years.
Helpful advice! Persimmon jam can be served as a treat for tea or with white bread and can be used as jam for cooking various pies, cakes, cottage cheese and other desserts.
Enjoy your meal!
Calorie persimmon jam 100 gr. - 215 kcal
Video recipe: Persimmon jam (jam)
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Description of persimmon
Exist different varieties persimmons - some fruits are characterized by increased astringency, and some delight with a mild taste (even unripe berries lack astringency). There are also varieties in which tart (not pollinated) and not tart (pollinated) fruits are combined on the same tree. It is advisable to let persimmons of tart varieties ripen on a tree. Harvest begins in late October and continues until frost. It is important to remember that frozen fruits must be processed and eaten in a short time - they are not subject to storage. If unripe fruits are removed from the tree, then they are left for ripening, laying next to the fruits that emit ethylene (these are bananas and apples). Immersion in warm water (40 degrees) contributes to urgent ripening - the temperature will have to be maintained by periodically adding water. At a temperature of 0 ... +1 degrees and a relative humidity of 90%, persimmons can be stored for 3 months (if they are not overripe). If the harvest is large, not fully ripened fruits are stored in boxes (in two layers, sprinkled with sawdust). The bottom layer of the fruit is placed with the tail down, and the top layer is vice versa.
frozen persimmon
Freeze - great way getting rid of astringency, as well as one of the options for harvesting fruits for future use. Before freezing, the fruits are washed and dried. Whole berries are usually sent to the freezer. Their shelf life is up to six months. Before use, it is recommended to defrost them in cold water.
dried persimmon
Despite the increased juiciness of the fruit, it is quite possible to dry them. For this, dense fruits are suitable. The washed berries are freed from the skin, leaving only the area around the petiole (it is also not removed). Then the stalks are tied with a dense thin rope so that the fruits can be hung. The procedure is carried out, remembering that there must be a distance between the fruits. Bundles are hung in a well-ventilated cool room. After about a week, a white sugar coating should appear on the surface of the fruit. From this moment, the fruits periodically (with an interval of 2 days) need to be kneaded, distributing sugar. If this is not done, then the dried product will be very tough. The process of drying berries takes an average of 2 months.
Persimmon jam
To make jam, use 1 kg of sugar and persimmon, as well as 250 ml of water and a pinch citric acid. First boil the syrup. Persimmons are washed, cut into slices, placed in a boiling sweet liquid and boiled, stirring, for 50 minutes. If the jam turns out to be liquid, continue cooking. Hot jam is packaged in jars and rolled up.
Persimmon jam with lemon
2 kg of persimmon is kept for a day in the freezer, and then thawed, cut into slices and sprinkled with a kilogram of sugar. The dishes are covered, left for a day. After that, add some water or orange juice and put the bowl on the stove. After boiling, the fire is turned off. Lemon with a thin skin is washed, poured with water and boiled for 3 minutes. The procedure is repeated two more times, changing the water. The cooled lemon is cut into circles (the bones are removed), added to the persimmon. The jam is brought to a boil, boiled for 5 minutes, and then packaged in jars and rolled up.
persimmon jam
Ripe fruits are freed from the skin and seeds (if any), crushed to obtain homogeneous mass. The resulting mass is combined with sugar (1: 1), bring it to a boil, and then reduce the heat to the very minimum. The jam is boiled for 30 minutes and then closed.
Persimmon preserved in apple juice
Juice is squeezed out of 6 kg of apples, filtered and brought to a boil. Dense persimmon (2 kg) is freed from the skin and seeds, cut, laid out in jars, poured with boiling juice, rolled up. The product is stored in the cellar.
dried persimmon
Dense fruits are dipped in boiling water, removed from the water, allowed to cool, cut into 4 parts, peeled. The slices are placed on a baking sheet and dried in the oven (with the door open) for 7 hours. Finally, each piece is dipped in powdered sugar. finished product stored in cardboard boxes.
Juice from apples and persimmons
Apples and persimmons are measured in equal proportions, wash, cut, squeeze juice out of them with a juicer, boil, roll up.
Persimmon wine
To make wine, use 5 kg of persimmon. First, syrup is boiled from 5 liters of water and 1 kg 750 g of sugar. Persimmon is cut, pitted, transferred to a bottle and poured with warm syrup (the fruits do not need to be washed). The fermentation process takes 5 days. Then the wine is filtered, the pulp is squeezed out. The fermented liquid is poured into a container with a capacity of 10 liters, a water seal is installed. The wine is left to ferment in a warm room. After the process is completed, the wine is poured into a clean container (drained from the sediment). The drink is sealed in a bottle and taken to the cellar. A month later, it is filtered and bottled.
Persimmon instantly attracts attention on store shelves and on market stalls. It has a beautiful orange color and a pleasant aroma. But the advantages of this fruit do not end there. Persimmon is a storehouse of vitamins and microelements: potassium, iodine, magnesium, beta-carotene. In addition, persimmon will help strengthen the immune system and lift the mood.
For persimmon jam, any persimmon is suitable.
But if you come across tart ones, astringent fruits, then I advise you to cut the persimmon into pieces and put it in the freezer for a day. This will get rid of the viscosity. Then you need to defrost the persimmon and cook according to the recipe. Another way to deal with persimmon viscosity is processing strong alcohol. But I would not recommend using this method in this case if the jam will be eaten by children. Still, this jam is not cooked for long, alcohol during this time will not have time to evaporate.
I got sweet persimmon so I skipped the freezing procedure. I cut the peeled persimmon into cubes and sprinkled with sugar. Left it for two hours. During this time, the persimmon gave juice, which completely dissolved the sugar.
I scald the washed lemon with boiling water and cut it into small pieces together with the zest.
I do not cut the zest - I like it better that way. But if you are afraid that the zest will be bitter, then remove it.
I put the lemon, together with the juice that has stood out, in a small saucepan and pour it with water. You need quite a bit of water, just to cover the pieces of citrus. After boiling, cook for three minutes.
I shift the persimmon into a saucepan, pour in water (100 ml) and bring to a boil over low heat.
Calories: Not specified
Cooking time: Not indicated
With the onset of autumn, persimmon appears on the shelves, this fruit is loved by many, therefore, I decided to make persimmon jam as an experiment. I bring to your attention the most delicious recipe of all tested. I think it’s not worth talking about the benefits of persimmon, and so everyone knows that persimmon is a vitamin-rich fruit. And now, when you have eaten plenty of fresh persimmons, I propose to prepare some persimmon delicacies for the future. We will prepare jam additional ingredients, but you can always add a few bright accents due to your favorite spices or spices. So, for example, you can add cinnamon, vanilla, star anise, cardamom to the jam. Persimmon jam is great for toast, but it's better to eat it just with a spoonful of tea. You can also cook for tea and, it's also easy and tasty.
- persimmon - 450-500 g;
- sugar - 300 g;
- agar-agar - ½ tsp;
- water - 70 ml.
Recipe with photo step by step:
Prepare the persimmon - cut off the tail, rinse the persimmon and wipe it with paper towels. Cut the persimmon into small pieces, put in a saucepan or saucepan. 
Pour granulated sugar to the persimmon, also pour in a little water. Stir and put the pan on the fire. 
Boil the persimmon for just a few minutes so that the sugar crystals are completely dissolved. Taste a little syrup, add another 50-70 grams of sugar if necessary. You can also add some vanilla sugar. 
Add some agar agar. If you want, you can not add agar-agar, then the jam will have to be cooked more long time. When adding agar, the structure of the resulting jam will be thick. Boil the jam for 4-5 minutes. 
Another stage of your choice - the jam can be left in pieces, or you can grind it with an immersion blender. So, we took the second option. After grinding the jam, boil for another two minutes on fire. 
Now spread the jam in dry sterile jars, immediately roll up with sterile lids and put upside down, cover with a blanket, leave for a day. After persimmon jam, store in the cellar or pantry. From this berry you can cook very tasty
