Regular consumption of persimmon jam has a positive effect on health, helps to resist a cold and restores strength after an illness. Therefore, it is worth buying ripe fruit in the second half of autumn and boiling classic jam from their pulp.
The classic jam recipe
Persimmon for making jam should be taken soft and slightly watery.
It will take:
- 800 grams of sugar;
- 1 kg of soft persimmon.
Time: 1.5 hours. Calorie: 275 kcal.
Cooking:
- Remove from the stalks, wash, peel 1 kg of soft fruits.
- Remove the bones, mash the pulp with a spoon or mashed potatoes.
- Put the cooked mashed potatoes into the pan, add 800 g of sugar, put the pan on low heat.
- Boil 40 minutes until tender, stirring. The resulting hot mixture to cool, then boil again for 30 minutes.
- Banks sterilize for 10 minutes, then pour hot jam into them, cork.
Little tricks: at the end of cooking, you can add a little lemon juice to reduce the sweetness.
Interesting jam with walnuts and lemon
If you want to make a more interesting jam, add walnuts, lemon and instant coffee to the persimmon. It is advisable to use for the preparation of fruit varieties King. You can add more cinnamon or vanilla, along with persimmon, they will give a fabulous shade of taste.
It will take:
- 500 g of persimmon;
- 1 lemon;
- 200 ml of water;
- 12 tbsp. spoons of sugar;
- ½ cup peeled walnuts;
- 30 grams of coffee.
Time: 1 hour. Calorie portions: 299 kcal.
How to cook:
- Wash 500 g of persimmon, peel and chop the flesh into a cube. Add sugar, 100 ml of water, put in the oven (30 minutes). To the mixture warmed evenly, you need to mix it several times.
- Remove the lemon zest from the washed lemon with a grater. Cut the lemon in half and squeeze the juice into a bowl.
- Coffee dissolve water (100 ml). Stir the zest with juice and coffee.
- In a bowl, where the fruit is stewed, pour in the coffee-lemon mixture, mix.
- Bring to readiness over low heat. Boil until the jam gets the desired thickness.
- In the cooked jam (10 minutes before the shutdown), shift the walnuts, boil everything over low heat.
- Ready to pour jam on small clean jars.
Culinary advice
There is a faster option for making this jam. Take 2 kg of persimmon, rinse it thoroughly with cold water, cut it in half, peel, remove bones. The flesh is chopped. On 2 kg of peeled, cut into pieces of persimmon, take 1 kg of granulated sugar. Put the prepared pieces into the pan, cover with sugar and pour in lemon juice squeezed from half of the fruit. Put the jam on a small fire, boil for an hour, stirring. At the end of cooking add a glass of peeled nuts. Pour the jam on the banks, cork with metal lids.
Useful jam from sharon, pumpkin and ginger
To recuperate, to protect yourself from colds and flu, you need to have on the shelf of the refrigerator Jar from Sharon. This persimmon variety contains little tannin, has a thin peel. To it you can add peeled pumpkin and ginger root.
It will take:
- 300 g of peeled pumpkin;
- 300 grams of sugar;
- 2 Sharon;
- a small slice of ginger about 4 cm.
Time: 1 hour. Value: 288 kcal.
Cooking:
- Cut the peeled pumpkin into equal sized pieces. Put the prepared pieces of pumpkin into a large pot, cover with sugar and leave for some time for the pumpkin to give juice.
- Cut the washed persimmon into slices, ginger, grate large. Add everything to the pumpkin and mix well.
- Boil until ready on a very small fire, removing the foam. After 40-50 minutes, the jam is ready.
- Pour the jam in glass containers, store in a cool place.
Small tricks: for cooking such a jam, you can use a slow cooker (pumpkin, chop up persimmon, grate ginger), put everything in a bowl, add sugar, 100 ml of water, set the mode "Quenching", time 50 minutes.
How to make astringent persimmon jam
Usually on the shelves of stores persimmon is not sold very ripe, so she often knits. It is necessary before cooking jam send washed persimmon for a day in the freezer.
It will take:
- 2 kg of persimmon;
- 1 kg of granulated sugar;
- 1 lemon
Time: 1 hour. Caloric content: 280 kcal.
How to cook:
- To release the defrozen fruits from a peel and stones. Pulp mash with a spoon.
- Pour the cooked puree into a saucepan, add 1 kg of sugar, leave for a few hours.
- Put the pot on the fire, pour in some water. As soon as the berry mixture boils, remove it from the stove, cool it.
- Cut the washed lemon in half, squeeze the juice out of it into the cup. Stir the peels, cut into strips, with juice and water. Simmer on low heat until the crusts soften. Then put in a bowl with berry mixture. Turn on low fire and cook for about 20 minutes.
- Pour the jam into sterilized jars, roll up with metal lids, and then store for storage.
Tip: to get rid of the knitting taste, you can put unwashed fruit on the shelf of the refrigerator and wait a week and a half.
Persimmon and orange jam for a good mood
It is not difficult to choose ripe persimmon for jam - you need to lightly press on the fruit with your fingers. If it is soft, the absence of astringent taste is guaranteed.
It will take:
- 1 kg of persimmon (preferably varieties King);
- 500 grams of sugar;
- 1 large orange.
Time: 1 hour. Serving value: 276 kcal.
How to make jam:
- Rinse 1 kg of fruit, peel and chop into cubes.
- Peel the orange and then remove the film by cutting out the orange pulp.
- Combine the pulp of persimmon and orange, add granulated sugar, mix it all up.
- In 60 minutes send the future jam to a slow fire. Bring to a boil, then cook for half an hour. Cool the prepared mass.
- Continue cooking for another 10 minutes, stirring with a wooden spatula.
- Arrange the ready-made jam in sterilized jars. Tightly corked and left (24 hours), then removed for storage.
Secrets of cooking delicious jam for the winter
To cook delicious jam, it is not always enough just to buy persimmon. There are some tricks to help improve her taste.
Astringent taste
If the fruit has astringent taste, freeze the washed persimmon. The second option is to leave the fruit on the table to ripen. Next to speed up the process put 2 bananas. The third option is to remove the stem, put a teaspoon of honey in the recess. Send the fruit in the microwave, hold for 10 seconds.
Sweet taste
If the persimmon is too sweet, you should add to it ½ of the recommended prescription sugar and lemon juice. Lemon acid is needed here for contrast. Reduce the sweetness of tangerines. They need to be washed, without removing the peel, hold in boiling water (10 minutes), then pour with cool water, leave for 6-8 hours. After that, chop the fruit with a blender. Stir in the persimmon, add sugar and boil the jam on low heat.
Fruits are not juicy
If the fruit is not juicy, you should pour two parts of sugar with 1 part of water and boil it. Put crushed persimmon in syrup, boil over low heat, adhering to the time specified in the recipe.
Spice
It is worth paying attention to the spices. They improve the taste of jam. In many recipes it is vanilla, but it can be cinnamon, cloves, star anise. After all, the most successful recipes are always created from what is at hand. And so that the jam is not burnt, you need to cook it in a saucepan with a thick bottom over a small fire, stirring it.
