Persimmon

Good afternoon, my beloved readers! Both children and adults love sweet treats, despite the fact that in some cases they are not at all good for their figure and health.

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

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

It is worth noting that all the methods for preparing persimmons, which will be described in this article, allow you to preserve the taste, color, and benefits of natural products as much as possible. It is worth choosing ripe soft fruits for jam, preferably non-astringent varieties.

This jam has a sweet, almost honey taste, diluted with notes of sour lemon. It turns out very tasty. The jam sells with a bang and is 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.
• (you can take green lime) – 1 large or 2 smaller
• Cold water – 500 ml.

How to cook:

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

2. We put the food prepared for cooking in a bag and put it in the freezer for a day.

3. After 24 hours, take the berries out of the freezer, put them in a bowl, and let them thaw completely 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 taste, remove it if there are seeds. For now, set the citrus fruits aside.

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

6. When the 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, remembering 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 until 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 the persimmons, you need to boil the products again. After boiling, cook for five, 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! Jam will be stored well 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.

Bon appetit!

This exotic jam, which children really like, has a light piquant taste. You can use various spices to prepare it, for example, cinnamon or some other spice. We will look at the classic recipe.

You will need:

• Persimmon – 1 kg.
• 2 cups – sugar
• Sweet oranges – 2 large fruits

How to cook:

Step-by-step recipe for persimmon jam with orange.

1. We wash the persimmon under water, remove the peel, cut off the leaves, cut it into small pieces, remove the bones, and put it in a saucepan.

2. Wash the oranges as well, throw them whole with 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 in this form in the room, covered with a lid, for 2 or 3 hours.

4. When the products release juice, put your container on the fire (medium or low), cook the jam for half an hour after boiling. The lid must be open, and the ingredients themselves must be constantly stirred so that the sugar syrup does not burn and does not give bitterness to the rest of the products.

5. Turn off the stove, let the jam cool completely, and boil it again, but now we just bring it to a boil, remove from the heat and pour 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 option, both in the cold and at room temperature, but most importantly in a dark place.

Enjoy your meal!

This dessert is a wonderful treat for children and adults. It turns out incredibly beautiful, bright and no less tasty. Light notes of tangerine combined with the sweetness of persimmon make this jam a simply wonderful dish.

You will need:

• (choose strong, dense fruits) – 1 kg.
• Persimmon (preferably a non-astringent variety, Spanish is excellent) – 1 kg.
• kilogram of sugar

How to cook:

How to prepare persimmon and tangerine jam, step-by-step recipe.

Attention! This jam is best prepared in the evening, as the products will need some time to infuse.

1. Rinse the tangerines under water and place them, along with the peel, in boiling water for five minutes.

2. Immediately remove the tangerines from boiling water into cold water and leave in it for at least 12 hours.

3. In the morning or just after 12 hours, citrus fruits need to be removed from the water, peeled, all white veins removed, and disassembled into slices. If you see bones in the slices, they should be removed.

4. Wash the persimmons, remove the skin from each fruit, cut into small cubes or pass through a meat grinder.

5. 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 simmer on the fire for about thirty minutes, and they need to be stirred periodically so that they do not burn.

6. When half an hour has passed, the jam needs to be removed, cooled to room temperature and then boiled again and boiled for about 10 minutes.

7. Hot persimmon and tangerine jam is poured into sterile jars of any size you choose. The jam can either be rolled up or simply sealed hermetically. The shelf life of a rolled product is 2.5 years, and for cans closed with tight nylon lids - 2 years.

Helpful advice! Persimmon jam can be served as a treat for tea or with white bread, or it can be used as jam for making various pies, cakes, cottage cheese and other desserts.

Enjoy your meal!

Calorie content of persimmon jam 100 gr. – 215 kcal

Video recipe: Persimmon jam

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Persimmon is a rather specific fruit. You'll never know what you'll get. Will it be a sickly sweet and fleshy fruit, or a tart-astringent pulp that is impossible to eat? When making jam, all the shortcomings can be removed, corrected and you can get jam that you won’t be able to pull away by the ears.

Persimmon is good in its pure form, but you can diversify it with spices, creating your own unique taste. You can add to persimmon:

• Lemon
• Vanilla
• Star anise
• Cinnamon
• Lemon
• Carnation

But everything is good in moderation. Do not get too carried away with spices, so as not to drown out the main taste of persimmon.

For 1 kg of persimmon:

• 1 kg sugar

Culinary experts advise choosing ripe fruits with dense and elastic pulp. These fruits are easy to peel and cut. And you can get rid of the excessive astringent taste by first freezing the persimmon in the freezer.

But don’t be upset if your fruits are overripe. The taste of such fruits is more intense and there is no astringency. Well, cleaning them is even easier. Simply cut the fruit in half and scoop out the pulp with a teaspoon.

Place the pulp (without seeds) in a saucepan and add sugar and leave for several hours so that the persimmon releases its juice.

Stir the jam and place the pan over low heat. The jam should simmer rather than boil.

Cooking time is calculated individually, depending on the degree of ripeness of the persimmon and its juiciness. For overripe persimmons, it is enough to cook for 30 minutes, but if the persimmons are of medium ripeness, then another hour is needed.

When to add spices?

If you decide to add spices to jam, then you need to do it correctly.

When you think the jam is ready, add spices to it, turn off the gas and cover the pan with a lid.

After 30 minutes, turn on the stove again, bring the jam to a boil, and now you can put it into jars. The spices have been sufficiently steamed and pasteurized.

Persimmon jam in a slow cooker

Making jam in a slow cooker differs only in that water is added to it. For 1 kg of persimmon, take 1 kg of sugar and 1 glass of water.

Water is needed so that the jam does not burn while the persimmon releases its juice.

Place all the ingredients in the multicooker bowl and set the “stew” mode for 30-40 minutes.

Persimmon jam can be stored for quite a long time. If you have a cellar or a cool pantry, then you don’t have to worry about the preservation of jam for 18 months. In a warmer room, like a kitchen cabinet, it is best to eat it within 3-4 months.

How to make persimmon jam, watch the video:

Making all kinds of jams, marmalade or preserves has become our pleasant and very useful annual ritual. Winter preparations are replenished with bright jars with your favorite sweets from apples, pears, raspberries and currants. But sometimes you want to please your family with an unusual dessert, for example, make persimmon jam.

persimmon jam step by step recipe with photos

The recipe suggests making jam from the Korolek variety, adding citric acid and vanillin to the fruit.

It is advisable to buy fruits that are pitted and slightly unripe. Slightly hard fruits, divided into small parts, will better retain their shape when cooked. You can add chopped star anise or a few clove buds to the jam.

Ingredients:

• 1 kilogram of persimmon;
• 1 kilogram of sugar;
• 1 glass of water (250 ml);
• 2 teaspoons lemon juice;
• a pinch of vanillin.

Cooking process:

Wash the fruits well, wait until they dry, then remove the dry leaves and cut the kings into small pieces.

At the next stage, cook the syrup. Pour granulated sugar into an enamel bowl or other container specially designed for making jam.

Add drinking water and, stirring constantly, begin to heat the composition, waiting for the sugar to completely dissolve.

When signs of boiling appear, reduce the intensity of the heat and place the chopped fruits in a container. Cook the persimmons in sugar syrup, remembering to stir periodically.

Gradually, the persimmon slices will become soft, soaked in syrup, which, in turn, will be enriched with the aroma of fruit and acquire a thicker consistency.

The jam will take about an hour to prepare. Before the end of the process (about five minutes), add the desired amount of spices.

Place the dessert in small sterilized jars, close tightly, turn over onto the lids, and wrap well. The cylinders will remain in this state until they are completely cooled, after which we put them in a cool room for winter storage.

As you already understand, persimmon jam is very simple to prepare. If recently such recipes from exotic fruits caused surprise, and some housewives distrusted them, today they have taken their rightful place in the cookbook. Well, my intuition did not disappoint me - the delicacy from the kings turned out simply amazing!

20.09.2018 7 301

Persimmon jam - recipes for every taste

Not all housewives manage to prepare delicious persimmon jam, recipes for which can be chosen to suit every taste. Add lemon, apples or orange, make it without sugar, use a slow cooker - there are many variations, the main thing is to follow the recipe...

Persimmon jam - a simple recipe

Almost everyone loves sweets - both adults and children! Unfortunately, not all treats that can be purchased in the store are good for a person’s health and figure. Homemade jam is an excellent alternative to store-bought sweets. Almost any fruit, berries and even vegetables are suitable for its preparation.

Jam made from exotic fruits is no less popular than traditional strawberry or currant jam, so today we will make persimmon jam, the recipes of which can be the most unusual.

Most varieties of this fruit have an astringent taste, and for harvesting for the winter, a variety that is not too tart is better suited. However, you can get rid of the viscosity of the fruit - you need to put it in the freezer for several hours, or treat it with alcohol. Choose ripe fruits for confiture. The more brown stripes on the skin, the riper the fruit. For classic persimmon jam you will need:

• 0.5 kg of ripe peeled fruits
• 0.2 kg sand
• Half a teaspoon of ground ginger
• cinnamon stick

Peel the fruits, cut into pieces and place in a container where the jam will be prepared, add sand and cinnamon. Cook the ingredients over low heat until the mixture thickens. When the persimmon delicacy is almost ready, add the prepared ginger and then boil again. Place the hot jam in sterile jars, close with iron or sealed plastic lids and allow to cool.

Add apples to the treat

Persimmon goes well with other fruits, such as apples. The jam made from persimmons and apples is thick and has a consistency similar to fresh honey. Take the ingredients:

• Persimmon – 2 pcs.
• Apples – 3 pcs.
• Granulated sugar – 1 cup
• cinnamon stick
• Cardamom – 2 pcs.
• Cloves – 3–5 buds
• Black peppercorns – 3–5 pcs.

Peel the fruits, remove the seeds, cut into large pieces. Also remove the skin, core and chop the apples. Place all the prepared seasonings in a wooden mortar, grind thoroughly and pour into the chopped fruits, add a glass of sugar.

making persimmon jam

Mix the ingredients well and leave for several hours until the juice begins to release. Boil the future jam, reduce the heat and simmer over low heat for an hour and a half until the sweetness thickens. Place in sterile jars, roll up and let cool.

Jam with lemon for those who like it sour

Persimmon jam, the recipes of which can be very diverse, also attracts housewives with the opportunity to add lemon to the recipe, which will dilute the bright sweet taste with sourness. You will need:

• 2 kg persimmons
• 1 kg granulated sugar
• 1 lemon

Peel the fruits from shells and seeds and place in the freezer for 24 hours. Cut the defrosted fruit into slices and place in the container in which the jam will be prepared. To make persimmon jam with lemon especially tasty, the fruits should be placed in a container in layers, each covered with granulated sugar.

Close the container and let the fruits release their juice. After 2 hours, add a little water and put on fire. Bring to a boil, stirring regularly, remove from heat after boiling and cool.

Place the lemon in water, boil and cook for 3 minutes. Drain the water and boil again. Cut the boiled lemon into slices or slices, removing the seeds.

Put the cooled jam back on the stove, boil, put chopped lemon in it and boil for no more than 5 minutes. Now the persimmon jam with lemon is ready, you can pour it into sterile jars and roll it up. If you want another vitamin boost for the winter, try making it, which is very simple, but no less tasty and, even more so, healthy!

Persimmon jam with orange flavor

Among citrus fruits, persimmon goes well not only with lemon, but also with orange. To prepare we will need:

• Pulp of 4 ripe persimmon fruits
• One and a half glasses of sand
• Juice squeezed from 1 large orange
• Zest of half an orange

Place the peeled and chopped persimmon pulp into a cooking container, cover it with sand, and add fresh juice and zest to the products.

Place on the fire, bring to a boil and cook for no more than 20 minutes, then cool. For those who like a homogeneous consistency, the mass can be passed through a blender. Place the cooled jam on the stove again and boil for another 10 minutes after boiling. Place hot into sterilized jars and close with lids. Persimmon and orange jam turns out incredibly tasty and aromatic! Try preparing it for the winter, you will like the taste just as much!

Cooking in a slow cooker

Modern housewives prefer a multicooker to an enamel basin or saucepan - this household appliance makes work in the kitchen much easier. How to cook persimmon jam in a slow cooker - very simple! We take the following products:

• 1 kg persimmon
• 0.5 kg sugar
• ½ lemon

The step-by-step cooking process looks like this:

1. Wash the persimmon well, separate the skin, remove the seeds. Cut the pulp into small pieces and place in the multicooker bowl.
2. Add sugar and juice squeezed from ½ lemon to the fruits. Mix everything thoroughly
3. Select the “quenching” mode and set the timer for half an hour
4. Place the finished jam into jars and cover with iron lids.

As you can see, the persimmon jam, the recipes for which you have read, is not at all difficult to prepare. No matter what additional ingredient you add, the delicacy will still turn out incredibly tasty, healthy and aromatic. Even the most picky sweet lover will appreciate and choose the taste he likes among the huge variety of recipes.

Note that persimmon is not only tasty, but also very healthy. One of its main advantages is that it is suitable for those who are on a diet or suffer from digestive system disorders. In addition, this fruit is indicated for the prevention of heart and vascular diseases. So eat fragrant jam and be healthy!

In the article you will find recipes for delicious persimmon jam.

Persimmon jam has many benefits. It is very tasty and healthy. It can be prepared from fresh and even spoiled overripe fruits, from sweet and tart persimmons. You can combine fruits with a variety of ingredients: ginger, banana, kiwi, apple, citrus fruits and any berries.

Astringent, unripe persimmon jam: recipe

The recipe for this jam will definitely come in handy if you bought too many persimmons and they spoiled. Persimmons ripen quite quickly and therefore the orange pulp turns into a “snotty” brown mass.

What you will need:

• Persimmon – up to 1 kg. (you can use less, of any variety, but it is best to use a kinglet).
• Sugar - 400-500 gr. (you can adjust the amount of sugar yourself to get the perfect taste for you).
• Lemon - 1-2 slices (can be replaced with orange slices, use with peel).
• Cinnamon stick - 1-2 pcs. (you can use 1-2 pinches of ground instead of sticks).

IMPORTANT: This is a regular jam recipe called “five-minute jam.”

How to cook:

• Be sure to rinse the berries first and dry them a little.
• Carefully remove the seeds and stem, and try to chop the pulp itself as finely as possible.
• Place the persimmons in a saucepan, add sugar, stir and turn on low heat.
• Keep the mixture until it boils (cinnamon can be added at this stage along with lemon).
• After the fruit mixture boils, cook it over low heat for no more than 5 minutes (during this time the sugar should melt, check that it does not “crunch”).
• The hot mass can be rolled into prepared jars in the usual way.

Persimmon jam: recipe with feijoa

Feijoa is an exotic but very healthy fruit that has only recently appeared in general availability on store shelves. These are berries with a pronounced pleasant aroma and sweet and sour pulp in a dense green shell. Feijoa is rich in vitamins and microelements. Its ripening, like that of persimmons, occurs in mid-autumn.

IMPORTANT: Jam made from persimmon with the addition of feijoa will not only be very unusual, but also incredibly healthy. You will definitely surprise your loved ones with this delicacy!

What you will need:

• Persimmon fruits - 3-4 pcs. (soft, preferably the king variety).
• Feijoa – 3 pcs. (soft enough, not tight and not light green).
• Orange fresh - from 1 large fruit (also use the zest of one orange)
• Sugar - 200-300 gr. (you can adjust the sweetness of the finished jam yourself).

How to cook:

• Persimmon and feijoa fruits must be washed
• Dry the fruits and be sure to remove the tails, as well as the stalks (persimmon seeds, if any).
• Chop the persimmon and feijoa into cubes, pour the fruits into a saucepan and add sugar.
• Pour in the juice of 1 orange and finely grate the zest
• Mix everything thoroughly and turn on moderate, low heat.
• Cook the jam for about 7-8, but no more than 10 minutes, and then roll it up in the usual way or store it in the refrigerator.

Persimmon jam with apples: recipe

Apples are always available and always tasty. They can serve as a basis for making jam and complement the taste of persimmons (regular or overripe).

What you will need:

• Sweet apple - 1 kg. (any kind, preferably soft).
• Persimmon – 1 kg. (any variety, you can even overripe)
• Sugar - 500-600 gr. (Adjust the amount of sugar yourself, depending on whether you like the jam sweet or sour).
• Juice of half a lemon - or a few tbsp. (replace with a couple of pinches of citric acid).

How to cook:

• Wash the apple and persimmon, remove the seeds from the fruits
• The fruits should be passed through a meat grinder
• Drain the pulp into a saucepan, add sugar and lemon juice
• Mix everything thoroughly and bring to a boil
• Cook the mixture over low heat for 5-7 minutes
• Roll into jars in the usual way

Apple jam with persimmon

Persimmon jam slices with lemon: recipe

You can also make jam in slices or pieces from persimmon. To prevent the fruits from overcooking, use dense varieties of persimmon, such as “Sharon” or “Bull’s Heart”.

What you will need:

• Hard persimmon - 1 kg. (dense persimmons are not always ripe fruits; check with the seller in advance how sweet or tart the persimmon is).
• Lemon – 1 fruit (small size, you need to cook it with the zest).
• Cinnamon stick - 1 PC. (can be replaced with a couple of pinches of ground).
• Sugar - 300-400 gr. (adjust to your preference)

How to cook:

• Wash the persimmon and lemon and then dry it
• Cut the fruits into slices (remove all possible seeds, tails and sepals).
• Cover the fruits with sugar and let stand in this state for about 1 hour.
• Then pour into a saucepan, put a cinnamon stick inside and turn on low heat.
• After boiling, the jam should be kept on low heat for 10 minutes.
• There is no need to bring to a boil twice, just roll it up immediately.

Persimmon jam with orange: recipe in a slow cooker

You can cook jam not only over a fire, but also using such a modern kitchen appliance as a multicooker.

What you will need:

• Persimmon – 1 kg. (any kind, sweet or viscous, soft or dense).
• Orange - 1 PC. (large fruit or 2 small ones)
• Cinnamon stick - 1-2 pcs. (can be replaced with ground)
• Sugar - 500-600 gr. (you can adjust the sweetness yourself by adding more or less sugar to taste).

How to cook:

• Persimmon and orange are thoroughly washed and dried
• All fruits are cut into small cubes
• Pour the fruit into the multicooker bowl, add sugar and add a cinnamon stick.
• Turn on the “Cooking” mode and after boiling, keep the mixture under a closed lid for 10-15 minutes.
• Take out the stick and roll up the hot mass

Sugar-free persimmon jam: recipe

Persimmon is a fairly sweet fruit and there is simply no need to add additional sugar. This is especially true for those who count calories and lose weight.

What you will need:

• Sweet persimmon "Korolek" - 3-4 fruits (overripe ones can be used).
• Lemon – 1 clove (you can get by with a pinch of citric acid).
• Cinnamon – 1 stick or a couple of pinches
• Vanillin – 0.5-1 tsp. (optional)
• Corn starch - 1-2 tbsp.

How to cook:

• The fruits should be passed through a meat grinder or chopped with a blender (the mass should be homogeneous)
• Add vanillin, lemon and cinnamon to the twisted mass.
• Place on fire, add starch and bring to a boil
• Divide the resulting jam into jars and place in the refrigerator.

IMPORTANT: Sugar in jam acts as a kind of preservative, and if you do not add it, then it is better not to roll such jam, but to store it in the refrigerator so that it does not spoil.

Persimmon jam with skate: recipe

This is an unusual jam recipe that will surprise you with its aroma and balanced, sweet-tart taste.

What you will need:

• Persimmon – 3-4 fruits (sweet or viscous, dense or soft).
• Lemon – 1 small fruit (including zest)
• Sugar - 200-300 gr. (adjust the amount yourself).
• Cognac - 405 tbsp (any cognac)

How to cook:

• Persimmon and lemon should be washed and chopped very finely (can be passed through a meat grinder). If you don't like lemon streaks, simply squeeze out the lemon juice and finely grate the zest.
• Sprinkle the resulting mass with sugar and let it stand for up to half an hour.
• After this, put the mixture on the fire and bring to a boil.
• Keep the mixture on low heat for 5-7 minutes
• Remove from heat, pour in cognac, stir and roll up

How to make jam, jam from overripe persimmons: recipe

It is not at all necessary to use dense, ripe persimmons to make jam; even overripe fruits will do.

What you will need:

• Persimmon – 1 kg. fruits (any variety)
• Sugar - 1 kg. (if this amount makes the jam too sweet for you, use less sugar).

How to cook:

• Prepare the fruits by pouring boiling water over them (this will make the skin softer).
• Clean the fruits from damaged parts and stems
• Grind the persimmon, you can use a meat grinder or blender.
• Add sugar and put on fire
• Cook for 5-7 minutes, and then put in the refrigerator for storage.

Video: “Simple persimmon jam”

Persimmon jam: recipe with pumpkin

You will need:

• Persimmon – 2 fruits (sweet and soft, preferably “Korolek”).
• Pumpkin pulp - 250-300 gr. (pre-cut)
• A piece of ginger - tail no more than 3 cm.
• Sugar - 1 cup (amount can be adjusted to taste).
• Water – 1/3 cup (adjust consistency)

How to cook:

• Wash and chop the persimmons
• Finely grate the pumpkin pulp along with the ginger.
• Pour sugar and water over the entire mixture.
• Put it on fire
• After boiling, cook the jam for 15 minutes over low heat, stirring regularly (as cooking progresses, the ingredients will soften and the water will evaporate).
• After cooking, roll up as usual or store in the refrigerator

Video: “Delicious king persimmon jam: recipe”