Persimmon, as they also call persimmon, is associated with winter holidays among many, since it was during this period that it appears on our shelves along with tangerines. Most people prefer to eat fresh fruits, but the benefit of this berry can be saved much longer if you make persimmon jam. This delicacy is prepared, both in the classic version, and with the addition of various citrus fruits, apples, all kinds of spices and alcohol.

Persimmon jam - a classic recipe

For the classic version, sugar and fruit are taken in a ratio of 1: 1. You can take both fruits with elastic flesh and overripe.

For one serving of jam will be enough:

  • 1500 g of ripe persimmon;
  • 1500 g of white crystalline sugar.

Jam recipe step by step:

  1. Wash the bright orange fruits, cut them in half and carefully select the pulp with a spoon. The peel in the jam is not needed. To remove the astringent astringent taste of fruits, they should be frozen before cooking. After defrosting, astringency will disappear.
  2. Pour the prepared seedless fruit raw sugar with sugar, mix and let stand for a couple of hours at room temperature. Persimmon should let the juice go.
  3. After that, put the jam on the fire, which, after boiling the billet, reduce to a minimum so that the mass does not boil, but languishes.
  4. Jam of overripe persimmons will be ready in half an hour of such languor, if the fruits were elastic - in an hour and a half. Lay out the blanks on the banks and roll up.

Cooking with the addition of lemons in a slow cooker

Persimmon jam with lemon in a slow cooker turns out more aromatic, because during cooking the lid of the device remains closed all the time.Options that are suitable for performing heat treatment are Jam, Stew or Baking.

List of required ingredients:

  • 800 g of prepared persimmon pulp;
  • 500 g of sugar;
  • 1 medium lemon.

Workpiece sequence:

  1. Dip the well-washed lemon for three minutes in boiling water. This will rid the citrus fruit of the bitterness that it can transmit with jam. After this, this fruit, together with the peel, is cut in any way (thin rings, small slices) or chopped in a meat grinder.
  2. Cut the persimmon pulp into small cubes and put into a multi-pan, add sugar and lemon to the main product. Let everything stand for a while before the juice is released so that the jam does not burn.
  3. Then turn on the appropriate program on the gadget, setting its duration to 60 minutes, after which we get a thick aromatic jam.

Harvest with citrus notes - with tangerines

Jam with the addition of tangerines is obtained honey taste, without bright citrus acidity, as in recipes with lemons or oranges. Having decided to cook this delicacy, one should take into account the fact that citrus fruits will need a little more than 12 hours for their preliminary preparation.

For bright and fragrant persimmon and oranges jam, the ingredients are taken in the following proportions:

  • 800 g of persimmon;
  • 800 g of tangerines;
  • 800 g of sugar.

The sequence of all processes:

  1. Pure clean tangerines for five minutes in a pot with actively boiling water, then quickly catch them with a slotted spoon and transfer them to a container with cold water and ice. Leave the fruit like that overnight.
  2. After removing the skin from the persimmon, cut the flesh into small cubes and transfer to a saucepan of a suitable displacement. Remove the peel from the tangerines, disassemble into slices, from which to remove all white veins and seeds, send to persimmon.
  3. Pour fruit with sugar and simmer for half an hour over low heat, stirring occasionally so that the mass does not burn. To extinguish the fire, but after cooling off the workpiece, turn it on again and, after ten minutes of boiling, seal in sterile jars.

Persimmon jam with gelatin

To prepare a thick treat for tea or a layer for cakes, it is not necessary to boil the preparation for a long time on a fire, it is enough just to introduce an ingredient such as gelatin.

The proportions of the necessary ingredients will be as follows:

  • 1000 g of persimmon;
  • 500 g of granulated sugar;
  • 75 ml of fresh lemon juice;
  • 4 plates of sheet gelatin or 20 g of food.

How to make persimmon jam with the consistency of thick jam:

  1. Prepare ripe persimmon fruits: wash, peel, remove seeds, and pulp pulp mashed with a blender. Soak gelatin. For a sheet component, take a glass of cold water, for instant it will be enough 60 ml.
  2. Boil persimmon puree 20 minutes after boiling, then remove from heat and pour sugar into it. Soak the workpiece for 45 minutes and return to the fire, cook jam for another 30-40 minutes.
  3. At the end of the preparation, add the swollen gelatin (you need to squeeze the sheet before), stir until it is completely dissolved and can be laid out in jars for further storage.

Persimmon and Oranges Jam

In fruit preparations, lemons and oranges are added in a different form (only juice, whole or pulp itself). So, jam with orange according to the recipe below is prepared with the addition of one pulp. This reduces the time to prepare the fruit, they do not need to be blanched, although it requires more thorough cleaning.

The list of ingredients:

  • 500 g of ripe persimmon with dense pulp;
  • 250 g of sugar;
  • 1 large orange;
  • 1 whole cinnamon stick
  • 2-3 g of vanillin.

Algorithm of actions:

  1. Remove the stalks and seeds from the washed fruits of the honey berry, and cut it together with the skin into small slices of arbitrary shape. Pour sugar and leave overnight until juice appears.
  2. Having removed the peel from an orange, disassemble the fruit into separate slices, removing from them all films, bones and veins if possible. Grind the resulting pulp into a pulp in a blender.
  3. Bring persimmons with sugar to a boil, reduce heat and simmer for half an hour.After that, add orange gruel, vanillin and cinnamon to the jam, boil the workpiece for another 10 minutes or a little more for greater density.
  4. Remove the hot jam from the fire, extract the cinnamon stick from it and place it on the prepared glass jars, tightly cork with iron or plastic lids.

With apples

The combination of apples, persimmons and cinnamon allows you to cook a jam viscous, like honey with a pleasant piquant spicy aroma. It is worth remembering that the addition of cinnamon provokes an abundant formation of foam, and jam can just “run away”, so it should be constantly monitored.

For harvesting from apples and persimmons should be prepared:

  • 1000 g of persimmon;
  • 1000 g of apples;
  • 1500 g of sugar;
  • 1 lemon (juice and zest);
  • cinnamon to taste.

Stages of preparation:

  1. Grind the persimmon peeled into cubes and mix with sugar to leave until the juice is isolated.
  2. Cut the washed apples into slices and bake in the oven. Then squeeze them through a sieve to get a smooth homogeneous apple puree.
  3. Mix applesauce with persimmon and boil for half an hour over medium heat. Add juice and lemon zest to the fruit blank, boil for another 10 minutes.
  4. Following the lemon, send ground cinnamon to the jam and after it boils for another 10 minutes, you can put it in jars.
  5. For long-term storage, put the jars with jam upside down and wrap them in a blanket, and after cooling, transfer them to the basement or pantry.

Spicy persimmon jam with cognac

This jam has several advantages: it does not need to be cooked for more than a quarter of an hour, which preserves most of the vitamins, so only 20-30 g of such a treat in a day will help to maintain the protective functions of the body at the right level during colds. Such benefit and pleasant spicy aroma of the workpiece is achieved through the use of cognac, which also acts as a natural preservative.

For persimmon jam with cognac you will need:

  • 1500 g of very ripe persimmon pulp;
  • 500 g of brown sugar (can be replaced with white);
  • 150 ml of brandy;
  • ½ vanilla pod or 5 g of vanillin powder;
  • 10-15 peas of pink pepper;
  • 10 g of fresh lemon peel;
  • 2 stars star anise;
  • 1 stick of cinnamon.

Working process:

  1. We cut the pure persimmon fruit in half, pick out the bone, and wipe the flesh through a grater with large holes, but without the peel. You can select the pulp with a spoon, and then mash in a pan with a fork.
  2. Pour sugar into the prepared pulp, add spices and cook for 12-15 minutes. Those who do not like too much spice content can limit themselves only to vanilla, or change their composition and quantity at their discretion.
  3. Pour cognac into the prepared hot jam, stir and place in dry sterile glass jars. The most striking taste of the workpiece will be in two to three weeks, when the tastes and aromas of all spices are combined with each other.

In addition to cognac, other alcoholic drinks are perfectly combined with the taste of honey berries: white rum and liquor, for example, Grand Marnier. It is important to remember that adding these ingredients should be done only after the jam is fully cooked.

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