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20.09.2018
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Persimmon jam - recipes for every taste
Not all housewives manage to cook delicious persimmon jam, the recipes of which can be chosen for 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 delicacies that can be purchased at the store are good for human health and for his figure. A great alternative to store-bought sweets is homemade jam. Almost any fruit, berries and even vegetables are suitable for its preparation. 
Exotic fruit jam is no less popular than traditional strawberry or currant jam, so today we will cook persimmon jam, the recipes of which can be the most unusual.
Most varieties of this fruit have an astringent taste, and a not too tart variety is better suited for harvesting for the winter. However, you can also 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 ripe peeled fruits
- 0.2 kg sand
- Half teaspoon ground ginger
- cinnamon stick
Peel the fruits, cut into pieces and put in a container where the jam will be cooked, add sand and cinnamon. Cook over low heat until the mixture thickens. When the persimmon delicacy is almost ready, add the prepared ginger, then boil again. Arrange hot jam in sterile jars, close with iron or hermetic plastic lids and let cool.
Adding apples to treats
Persimmon goes well with other fruits, such as apples. Persimmon and apple jam turns out to be thick, the consistency resembles fresh honey. We take the ingredients:
- Persimmon - 2 pcs.
- Apples - 3 pcs.
- Sugar - 1 cup
- cinnamon stick
- Cardamom - 2 pcs.
- Carnation - 3-5 buds
- Black peppercorns - 3-5 pcs
Peel the fruits, remove the seeds, cut into large pieces. Remove the skin and core from the apples and chop. Put all prepared seasonings in a wooden mortar, grind well and pour into chopped fruits, add a glass of sugar here.
making persimmon jam
Mix the ingredients well and leave for several hours so that the juice begins to stand out. Boil the future jam, reduce the heat and cook on low heat for an hour and a half until the sweetness thickens. Arrange in sterile jars, roll up and let cool.
Jam with lemon for those who love sourness
Persimmon jam, the recipes of which can be very diverse, also attracts housewives with the ability to add lemon to the recipe, which makes the bright sweet taste dilute with sourness. You will need:
- 2 kg persimmon
- 1 kg of granulated sugar
- 1 lemon
Peel the fruit from the shell and seeds and put it in the freezer for 24 hours. Cut the defrosted fruit into slices and put in a bowl in which the jam will be cooked. To make persimmon jam with lemon especially tasty, you need to put the fruits in a container in layers, each falling asleep with sugar.
Close the dishes and let the fruits release the juice. After 2 hours, add some water and put on fire. Bring to a boil, stirring regularly, remove from heat after boiling and cool.
Dip the lemon in water, boil and cook for 3 minutes. Drain the water and boil again. Cut the boiled lemon into slices or circles, while 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 persimmon jam with lemon is ready, you can pour it into sterile jars and roll it up. If you want another vitamin charge for the winter, try to make it very simple, but no less tasty and even more useful!
Persimmon jam with orange flavor
From citrus fruits, persimmon goes well not only with lemon, but also with orange. For cooking we need:
- Pulp of 4 ripe persimmon fruits
- Half a glass of sand
- Juice squeezed from 1 large orange
- Zest of half an orange
We put the peeled and chopped persimmon pulp in a cooking container, cover it with sand, add fresh juice and zest to the products.
We put on 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. We put the cooled jam on the stove again and boil for another 10 minutes after boiling. We lay out hot in sterilized jars, close the lids. Persimmon and orange jam is incredibly tasty and fragrant! Try to prepare for the winter, you will like the taste no less!
Cooking in a multicooker
Modern housewives prefer a multicooker to an enameled basin or pan - this household appliance greatly facilitates work in the kitchen. 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:
- Wash the persimmon well, separate the skin, remove the seeds. Cut the pulp into small pieces and put in a multicooker bowl
- Add sugar and juice squeezed from ½ lemon to the fruits. Mix everything thoroughly
- We select the "extinguishing" mode and set the timer for half an hour
- We lay out the finished jam in jars and close it with iron roofs.
As you can see, persimmon jam, the recipes of which you have read, is not at all difficult to prepare. Whatever additional ingredient you add, the delicacy will still turn out to be incredibly tasty, healthy and fragrant. Even the most picky sweet lover will appreciate and choose the taste he likes among a huge variety of recipes.
Note that persimmon is not only tasty, but also very useful. One of its main advantages is that it is suitable for those who are on a diet or suffer from disorders of the digestive system. In addition, this fruit is indicated for the prevention of diseases of the heart and blood vessels. So eat fragrant jam and be healthy!
1. For this recipe, we need a ripe and soft persimmon. Remove the skin from it, remove the seeds and stalk, and then grind the pulp into a puree with a blender. You can not bother with cleaning and just take out the pulp with a spoon. You should get about 1.2 kilograms of puree. Add pectin to it and mix well. It is better to add gradually, otherwise it may stick together into one big lump.
2. Transfer the persimmon to a large and deep saucepan. Make sure that it is no more than 1/3 full, otherwise you can splatter the entire kitchen when cooking. Add sugar and stir. Place the jam over medium heat and simmer without boiling for about 15-20 minutes. Don't forget to stir and skim off the foam as you go.
3. Remove from heat, add lemon juice and mix well. Pour into preheated and sterilized jars and roll up the lids. Persimmon jam is best served with fresh buns or French toast. Recipe adapted from the English blog Ichigo shortcake. Many thanks to the author.
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 such a jam will definitely come in handy if you bought too much persimmon and it went bad. Persimmon ripens quickly enough and therefore the orange pulp turns into a “snotty” brown mass.
What you need:
- Persimmon - up to 1 kg. (less, of any variety, but it is best to use a kinglet).
- Sugar - 400-500 gr. (you 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 the peel).
- cinnamon stick - 1-2 pcs. (you can use 1-2 pinches of ground instead of sticks).
IMPORTANT: This is a common jam recipe called "five minutes".
How to weld:
- Be sure to rinse and dry the berries beforehand.
- Carefully remove the seeds and the stalk, try to cut the pulp itself as finely as possible.
- Put the persimmon in a saucepan, sprinkle with sugar, mix and turn on a small fire.
- Keep the mass until boiling (cinnamon can be added at this stage along with lemon).
- After the fruit mass 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”).
- Hot mass can be rolled into prepared jars in the usual way.
Persimmon Jam: Feijoa Recipe
Feijoa is an exotic, but very useful fruit, which has only recently appeared in the usual access to 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 minerals. Its ripening, like persimmons, occurs in mid-autumn.
IMPORTANT: Persimmon jam with feijoa will not only be very unusual, but also incredibly useful. You will definitely surprise your loved ones with this delicacy!
What you need:
- Persimmon fruits - 3-4 pcs. (soft, preferably varieties of kinglets).
- Feijoa - 3 pcs. (quite soft, not tight and not light green).
- Orange fresh - with 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 weld:
- 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 sprinkle with sugar.
- Pour in the juice of 1 orange and finely grate the zest
- Mix everything thoroughly and turn on a moderate, small fire.
- Boil the jam for about 7-8, but not more than 10 minutes, and then roll up in the usual way or store in the refrigerator.
Persimmon jam with apples: recipe
Apples are always available and always delicious. They can serve as the basis for making jam, and complement the taste of persimmons (regular or overripe).
What you need:
- Sweet apple - 1 kg. (any variety, preferably soft).
- Persimmon - 1 kg. (any variety, even overripe)
- Sugar - 500-600 gr. (adjust the amount of sugar yourself, depending on whether you like sweet or sour jam).
- Juice of half a lemon or a few tbsp. (replace with a couple of pinches of citric acid).
How to weld:
- Wash the apple and persimmon, remove the seeds from the fruits
- Fruits should be passed through a meat grinder
- Pour the pulp into a saucepan, add sugar and lemon juice
- Mix everything thoroughly and bring to a boil.
- Simmer on low heat for 5-7 minutes.
- Roll up in the usual way in jars
Apple jam with persimmon Persimmon jam with lemon slices: recipe
You can also cook jam with slices or slices from persimmon. To prevent the fruits from overcooking, use dense persimmon varieties, such as Sharon or Bull's Heart.
What you need:
- Persimmon hard - 1 kg. (dense persimmon is not always ripe fruit, check with the seller in advance how sweet or tart the persimmon is).
- Lemon - 1 fruit (small in size, you need to cook 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 weld:
- Wash persimmon and lemon, and then dry
- Cut the fruits into slices (remove all possible bones, tails and sepals).
- Sprinkle 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 a small fire.
- After boiling, the jam should be kept on low heat for 10 minutes.
- You do not need to bring to a boil twice, immediately roll up
Persimmon jam with orange: a recipe in a slow cooker
You can cook jam not only on fire, but also with the help of such a modern kitchen appliance as a slow cooker.
What you need:
- Persimmon - 1 kg. (any variety, 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. (Sweetness can be adjusted by adding more or less sugar to taste).
How to weld:
- Persimmon and orange are thoroughly washed, dried
- All fruits are cut into small cubes
- Pour the fruit into the multicooker bowl, sprinkle with sugar and put the cinnamon stick.
- Turn on the “Cooking” mode and after boiling, keep the mass 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 rather 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 need:
- Persimmon sweet "Korolek" - 3-4 fruits (you can use overripe).
- Lemon - 1 slice (you can do 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 weld:
- 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
- Put on fire, add starch and bring to a boil
- Disassemble the resulting jam into jars and send to 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 up such jam, but store it in the refrigerator so that it does not deteriorate.
Persimmon Jam with Skate: Recipe
This is an unusual jam recipe that will surprise you with its aroma and balanced, sweet-tart taste.
What will be required:
- Persimmon - 3-4 fruits (sweet or viscous, dense or soft).
- Lemon - 1 small fruit (with zest)
- Sugar - 200-300 gr. (adjust the amount yourself).
- Cognac - 405 tablespoons (any cognac)
How to cook:
- Persimmon and lemon should be washed and very finely chopped (can be passed through a meat grinder). If you don't like lemon veins, just squeeze the lemon juice and finely grate the zest.
- Pour the resulting mass with sugar and let it stand for up to half an hour.
- After that, put the mass on the fire and bring to a boil
- On a small fire, keep the mass for 5-7 minutes
- Remove from heat, pour in cognac, stir and roll up
How to cook jam, overripe persimmon jam: recipe
It is not at all necessary to use a dense ripened persimmon for cooking jam, even overripe fruits will do.
What will be required:
- Persimmon - 1 kg. fruit (any variety)
- Sugar - 1 kg. (if this amount makes the jam too sweet for you, use less sugar).
How to weld:
- Prepare the fruits - they should be doused with boiling water (this will make the skin softer).
- Peel the fruits from damaged parts and stalk
- Grind the persimmon, you can use a meat grinder or blender.
- Pour sugar and put on fire
- Boil 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 (quantity can be adjusted to taste)
- Water - 1/3 cup (adjust for consistency)
How to cook:
- Wash persimmon and chop
- Finely grate pumpkin pulp along with ginger
- Pour the whole mass with sugar and water
- Put on fire
- After boiling, cook the jam for 15 minutes over low heat, stirring regularly (as the cooking progresses, the ingredients will soften and the water will evaporate).
- After cooking, roll up in the usual way or store in the refrigerator
Video: “Delicious persimmon marrow jam: recipe”
It is high time to debunk the myth that jam is made only in summer. It can and should be cooked all year round - both frozen berries and winter fruits are suitable for this. It's just about such a fruit - persimmon. Persimmon jam turns out to be a beautiful amber color, and a short cooking time helps to preserve vitamins and microelements.
- Total cooking time - 2 hours 30 minutes
- Active cooking time - 0 hours 10 minutes
- Cost - very economical
- Calorie content per 100 gr - 124 kcal
- Number of servings - 10 servings
How to make lemon persimmon jam
Ingredients:
- Persimmon - 800 g weight of peeled fruit
- Sugar - 350 g
- Lemon - 1 pc.
- Water - 150 ml
Cooking:
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, 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 combat the viscosity of persimmons is treatment with strong alcohol. But I would not recommend using this method in this case if the children will eat the jam. Still, this jam is not cooked for long, alcohol during this time will not have time to evaporate.
I came across a 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.
