Persimmon Jam: 9 recipes

Persimmon in all its versatility is in high demand. Exotic fruit can be purchased in the summer and winter at retail outlets of the appropriate orientation. The peak of the sale of the harvest is observed in February and lasts until the beginning of the summer. That is why experienced housewives prefer to stock up on a tuyere-based treat, processing it into jam.

 Persimmon jam

Persimmon and Mandarin Jam

  • persimmon - 600 gr.
  • Mandarin (orange, thick-skinned) - 550 gr.
  • granulated sugar - 0.5–0.6 kg.
  1. It is desirable to carry out manipulations in the evening. Rinse the mandarin and rub the skin with a sponge to remove plaque. Dip citrus in boiling water for a quarter of an hour, then move it into cold water.Leave for 8 hours.
  2. In the morning rinse the persimmon, chop to pieces, scrape the soft area with a spoon. Get rid of the pits, transfer the raw materials to the cooking utensils. Add slices of tangerines with or without dried zest.
  3. Pour the sugar in portions and stir simultaneously. Let stand under the lid for 1.5 hours. Now set the refractory container on the fire, cook for 35 minutes.
  4. After that, cool the contents directly in the saucepan without a lid (to avoid condensation), you can cover the dishes with gauze. Prepackaged in sterilized banks, hold the closure.

Persimmon jam with liqueur and apple

  • lemon juice - 15 ml.
  • persimmon - 480 gr.
  • granulated sugar - 550-580 gr.
  • cinnamon in the pods - 2 pcs.
  • green apple - 50 gr.
  • Blue Curaçao liqueur - 60 ml.
  1. Rinse the apple (preferably sweet and sour variety), cut out the middle part, and leave the peel. Crush the fruit in mush with a blender.
  2. Wash the persimmon, cut it into sections. Remove the pulp using a dessert spoon. Remove the bones, mix the mashed potatoes into the apple. Send the mass to a heat-resistant cooking utensil.
  3. Set the pan on the stove, simmer and stir a third of the hour.Remove from the hotplate, cool at room temperature for 1.5 hours. Pour in lemon juice, season with sugar.
  4. Knead the mass and continue to boil it again until the grains become homogeneous. Once the sugar has dissolved, add freshly ground cinnamon and add Blue Curacao.
  5. Continue heat treatment for 10 minutes, then, in a hot condition, pack the treats in sterile jars. Cover with tin lids, allow the treat to cool.

Persimmon and Orange Jam

  • persimmon (preferably the variety "Korolyok") - 0.6 kg.
  • granulated sugar - 330 gr.
  • Orange - 80-100 gr.

  1. Wash citrus and persimmon under a tap, and dry on waffle towels. Free the Kinglet from the crown and the leaves, chop the same slices. Orange rinse with boiling water and chop into cubes.
  2. Mix the fruits in one bowl, blender to a state of mashed potatoes. Sprinkle with sugar, do not mix. Insist 2 hours at room temperature.
  3. After a predetermined interval, stir the contents with a spatula, send to the fire and wait for the boil. Reduce the power of the burner, reduce the mass for another 25-30 minutes.
  4. Get rid of the foam in time, then cool the treat. Spend a second heat treatment for a quarter of an hour. Immediately pour the jam and close.

Persimmon and pear jam

  • persimmon - 850 gr.
  • pears (better than winter varieties) - 0.8–0.9 kg.
  1. Prepare a pear by rinsing and drying. Remove the middle part and the tail, chop the fruits with identical dolochkami. Now wash the persimmon, remove the peel and remove the seeds. Pulp chop cubes.
  2. Mix the fruits together, add 150 ml. drinking water. Place the dishes on the stove, boil for 20 minutes after boiling. Let the food cool, repeat the heat treatment three more times.
  3. For the last time, do not cool the contents, immediately pour the hot treats into perfectly sterile jars. Seal tin lids and keep upside down until cool.

Persimmon Jam with Walnuts

  • lemon - 40 gr.
  • granulated sugar - 0.3 kg.
  • persimmon - 0.5 kg.
  • walnut (or hazelnut) - 70 gr.
  • table water - 60 ml.
  • coffee - 30 gr.
  1. Rinse, peel the persimmon from pits and peel. Chop into equal sized pieces. Send the raw materials to the cooking utensils, add granulated sugar, stir.Insist components for 1.5 hours.
  2. Now preheat the oven to 170 degrees. Put the persimmon in a baking sheet, warm up for half an hour. For a specified period of time, the contents must be mixed twice.
  3. While the persimmon is baking, put lemon in boiling water and rub citrus with a sponge. Remove the yellow layer of the zest, chop it. Squeeze juice from the pulp. Prepare coffee (ground or instant) in the amount of 40-50 ml.
  4. Remove the persimmon from the oven, fill it with coffee and lemon juice. Sprinkle with peel, mix until smooth (as far as possible). Put the contents of the pan on the stove, pour in some drinking water (to avoid burning).
  5. Boil down the treat 40 minutes, constantly stirring. After a specified period, cool the treat, then boil again for 10 minutes. This time, add the roasted walnut kernels at the beginning of the stew.
  6. Package ready treat, then cork with tin. In an upturned state, bring to room temperature, covering with a jersey. About a day later, transfer the treat to the cold.

Persimmon jam in a slow cooker

 Persimmon jam in a slow cooker

  • persimmon - 950 gr.
  • refined sugar - 480 gr.
  • lemon (large) - 1 pc.
  1. Rinse the persimmon, dry it and cut it in half. Remove the pulp with a spoon, fold into the multicooker container. Sprinkle with sugar, add lemon juice.
  2. Stir the contents of the bowl with your hand, leave to infuse for 1 hour. Then turn on the slow cooker in the "Quenching" mode for a duration of 30-40 minutes.
  3. When the program is completed, begin to pack the treat in sterile cans. Twist the tin, then cool at room temperature under the sweatshirt.

Persimmon jam with feijoa

  • orange - 1-2 pieces
  • Feijoa - 4 pcs.
  • large persimmon (chocolate) - 5 pcs.
  • granulated sugar - 260 gr.
  1. Rinse the orange, dip it in boiling water and leave for 1 minute. Dry, peel and chop it into strips. Squeeze the juice from the pulp.
  2. Rid the feijoa from the tails, and the persimmon from the stalks. Do not remove the skin, immediately chop the washed fruits into pieces of equal size. Send to heat-resistant deep tank.
  3. Pour the sugar and orange zest, add citrus juice. Stir, insist treat 1,5-3 hours, depending on free time.
  4. After the named interval, set the dishes with the contents on a small fire, boil for a quarter of an hour after the start of boiling. Turn off the burner, allow the treat to cool. Prepack and cork.

Persimmon jam with rum

  • granulated sugar - 0.75 kg.
  • persimmon - 1.6 kg.
  • Freshly ground cinnamon - 8-10 gr.
  • rum (preferably white) - 45 ml.
  • 2-in-1 zhelfix (orange) - 55 gr.
  1. Rinse the persimmon and free from peel. Get rid of the seeds, wipe the pulp with a sieve. Connect the gelfix with 100 gr. sugar, add this mass to the persimmon.
  2. Send the contents to the boil; after the first bubbles, sprinkle with the remaining sugar. Boil down the treat for 1 hour, 5-10 minutes before the process is completed, add freshly ground cinnamon.
  3. Stir the composition. When the time comes to an end, add rum. Immediately carry out the packaging and closing cans tin lids. Store until cool in the kitchen, then clean in the cold.

Persimmon jam with ginger and pumpkin

  • pumpkin - 330 gr.
  • granulated sugar - 0.2 kg.
  • persimmon - 150 gr.
  • table water - 0.1 liters.
  • ginger root - 4 cm.

  1. First, wash the persimmon, free it from the box, dry and chop along with the peel. Rinse the ginger root, strip, rub on a large section.
  2. Cut off the peel from the pumpkin and remove the fibers, cut the pulp into cubes. Mix with the first ingredients, put in a saucepan.Pour in water and add sugar, stir.
  3. Install the dishes with the contents on the stove, cook for 50-60 minutes. Get rid of the foam in time, it spoils the look and taste of the treat. After the allotted time, pour and close the jam.

Persimmon jam with brandy

  • persimmon - 600-650 gr.
  • vanilla sugar - 30 gr.
  • Cognac - 150 ml.
  • granulated sugar - 0.5 kg.
  1. First of all, you need to prepare a persimmon for further action. For cooking, treats are suitable fruit varieties "King", they are moderately viscous. If you choose a different type, pre-stand persimmon in the refrigerator for half an hour.
  2. Then dip the product in boiling water for 3 minutes, then rinse immediately under the tap. Peel off, cut into slices. Get rid of the seeds. You can turn the pulp into a puree with a fork or blender.
  3. Mix the persimmon with sugar and vanilla, set the container on the fire. Boil down 10 minutes after the start of drilling. At the end, fill with brandy and cool. Perform a second heat treatment.
  4. While the treat is even hotter, pour it into containers (sterilized). Cover only with tin, then soak under the sweatshirt until it cools. Clean in the cold.

There is a mass of delicious recipes for persimmon jam with the addition of apples, tangerines, spicy spices, pumpkins, pears, walnuts, liqueur, brandy, rum. You can combine treats with your favorite sweeteners, for example, replace sugar with honey or combine them with each other. Believe me, after tasting the delicacy, even the most sophisticated gourmet will not remain indifferent.

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