Persimmon jam in a saucepan cook for 10 minutes.
Persimmon jam in the multivariate cook for half an hour on the “Quenching” mode.
How to make persimmon jam
Products
Dates – 1 kg
Sugar – 600 grams
Cognac – 150 grams
How to make persimmon jam
1. Wash and dry persimmons, remove seeds. Select the persimmon pulp from the peel using a teaspoon.
2. Put the pulp of persimmon into a non-enamel pan and cover with sugar.
3. Put the pan on the fire, cook for 10 minutes with constant stirring over low heat.
4. Remove the pan with the persimmon jam, add the cognac and mix well.
5. Pour the persimmon jam into sterilized jars and twist.
6. Until the jars of persimmon jam have cooled completely, store upside down, tightly covered with a blanket.
Delicious facts
Persimmon jam is a great option in the summer to remember the snowy and frosty winter season on a hot summer day. Of course, for the sake of good, persimmon jam is not cooked – but it tastes good, persimmon has no seeds and rough peel, and therefore persimmon jam really pleasantly surprises eaters. You can’t guess right away what kind of jam is made from.
When choosing persimmons, take moderately soft beans, preferably seedless, and of course astringent persimmons are not good for jam.
How to cook persimmon jam in a slow cooker
Products
Dates – 1 kg
Sugar – half a kilo
Lemon – half
How to cook persimmon jam in a slow cooker
1. Wash the persimmon, select the pulp of the persimmon with a spoon, remove the seeds and cut into small pieces, put in a multicooker container.
2. Put the sugar on the persimmon and squeeze the juice out of the lemon half. Mix well.
3. Cook the persimmon jam on the “Stew” mode for 30 minutes.
4. Pour the jam into jars, twist, turn the jars of jam upside down, cover with a blanket and cool completely.
Check out the general rules on how to make winter jam at home!