Persimmon jam – recipe with photo

As you know, sweets are unhealthy and have a bad effect on the figure. Nevertheless, absolutely everyone loves cakes, sweets and pastries, because it is very difficult to completely give up sweets. A great alternative to purchased goodies is homemade jam, because this product is very useful, it retains most of the vitamins and minerals from natural fruits and berries. You can cook jams and jams not only in summer: in autumn they are made from pumpkin or quince, in winter – from feijoa, oranges or persimmons.

How to make persimmon jam, what useful properties it has and what products persimmon goes best with – this article is about.

Delicious recipe for persimmon and cognac jam

The orange fruits that appear on the markets closer to the New Year holidays contain a lot of trace elements: zinc, iodine, iron, potassium and magnesium, and there is also carotene, fructose and glucose. Therefore, the benefits of persimmon for a body weakened by cold weather are simply huge.

To make jam, you need to prepare:

• 1 kg of ripe and juicy persimmon;
• 0,6 kg of granulated sugar;
• 150 ml brandy;
• 1 a bag of vanilla sugar.

Making persimmon jam is easy:

1. The fruits are washed and cleaned of leaves. Dry with paper towels.
2. Cut each fruit in half and remove the seeds.
3. With a tablespoon, take out the pulp from the persimmon, trying not to spill the valuable juice. Transfer the pulp to a separate container.
4. Sugar and vanillin are added to the fruit, mixed and put on fire.
5. You need to cook the jam until ready (when it becomes homogeneous and darkens), stirring constantly. Fire must be kept to a minimum.
6. Pour cognac into the finished jam and mix.
7. Jam is laid out in pre-sterilized jars. On top of the product is covered with a paper disc soaked in cognac. After that, you can roll up the jars or use screw caps.

You can store such jam in the refrigerator and in the basement. And they use a sweet dish not only as a medicine, jam can be added to pies and other pastries, soak biscuit cakes with it.

Persimmon jam with lemon

This recipe with a photo is so simple that even the most inept hostess can bring it to life. But the benefits of the finished dish are colossal: the body will receive all the necessary vitamins and minerals from just a couple of spoons of wonderful jam.

To prepare the jam you will need:

• 2 kg of ripe persimmons;
• 0,8 kg of granulated sugar;
• 1 large lemon (you should choose a lemon with a thin skin).

The cooking method is very simple:

1. Fruits should be washed, slightly dried with a paper towel.
2. After that, each fruit is cut and the bones are carefully removed. Now you need to cut the persimmon into small slices.
3. The crushed fruits are put in a container with a lid and placed in the freezer for a day.
4. After 24 hours, the persimmons are removed from the freezer, sugar is added and left for a couple of hours so that the fruits release juice.
5. At this time, the lemon is washed, doused with boiling water and cut into thin circles together with the peel. Put the chopped lemon in a small bowl and boil for 3 minutes with the addition of a small amount of water.
6. Pour a little (no more than 100 ml) of water into the persimmon with sugar, mix and bring to a boil over low heat. After that, lemon with syrup is added, mixed again and boiled for 6-7 minutes.
7. Ready jam is laid out in sterile jars and rolled up.

To make jam with lemon, it is better to choose a dense persimmon, which after cooking will not turn into a shapeless mass, but will remain in the form of slices.

Delicious persimmon, apple, cinnamon and liquor jam

To cook this fragrant and very tasty jam, you will need the following ingredients:

• 8 medium-sized persimmons;
• 0,6 kg of granulated sugar;
• 1 large apple;
• ¼ teaspoon lemon juice;
• liquor (better to use Grand Marnier) – 50-60 ml;
• 2 cinnamon sticks.

Jam is prepared in accordance with this technology:

1. The apple and persimmon should be washed, peeled and pitted, cut into several pieces. After that, the prepared fruits are crushed using a blender or meat grinder.
2. The resulting puree is boiled over low heat, stirring constantly. After 20 minutes, the fire is turned off and the future jam is allowed to cool to room temperature.
3. The second time, the jam is boiled, having already added sugar and lemon juice. The jam is constantly stirred, the foam is removed. Cook the jam until it thickens.
4. In the last minutes of cooking, add cinnamon to the jam and pour in the liquor. Everything is mixed.

The finished jam should be allowed to cool slightly so that it is saturated with the aroma of cinnamon and liquor. Only after that the workpiece is laid out in sterile jars. It is better to store jam in the refrigerator.

Persimmon jam in a slow cooker

Modern recipes are simple and quick to prepare. Today there are a lot of new kitchen appliances that allow you to quickly grind fruit to any state: persimmons are often ground in a blender or electric meat grinders and food processors are used for this.

You can cook jam not only on the stove, bread machines and multicookers are perfect for this purpose. This jam recipe just involves the use of a slow cooker.

To prepare the jam you will need:

• 1 kg of persimmon;
• 0,6 kg of granulated sugar;
• 1 medium lemon.

Jam is ready in minutes.

1. The fruits are washed and the bones are removed from them.
2. Grind the fruit with a blender or meat grinder.
3. Juice is squeezed out of a lemon – only it is needed for jam.
4. Put persimmon puree, sugar and lemon juice into the multicooker bowl, mix. Expose the program “Extinguishing”, the cooking time should be 60 minutes.
5. Ready jam should be put into jars and rolled up. It is better to store it in the refrigerator.

Any persimmon jam will be stored longer if you use the advice of great-grandmothers: cover each jar with a paper circle, which is pre-moistened in alcohol (cognac, rum, vodka). On top of the paper, the container is closed with ordinary lids.

Persimmon, star anise and clove jam

Fans of unusual flavors and combinations will definitely like this jam, because it contains very spicy spices: cloves and star anise. You can use the finished product as a filling for pies or eat it with homemade cottage cheese, semolina, puddings.

The following ingredients are required:

• 1 kg of orange fruits of an intolerant variety;
• 0,8 kg of granulated sugar;
• 2 star anise stars;
• 3 carnation flowers;
• some citric acid.

Preparing an unusual jam is simple:

1. Wash the persimmon and pat dry with a towel. Remove the leaves and remove the seeds from the fruits.
2. Cut the fruit into small cubes. Sprinkle with sugar and leave for 60 minutes for the persimmon to release juice.
3. After that, the jam is put on fire and boiled for about 40 minutes after boiling. The mass must be stirred and regularly remove the foam.
4. When the fire is turned off, spices and a little citric acid (at the tip of a teaspoon) are added to the jam.
5. In order for the jam to be saturated with the aromas of spices, it is left to cool slowly for 1,5-2 hours. Then the jam is again put on the stove and boiled for another ten minutes.

The finished jam is laid out in washed and sterilized jars, closed with lids and left in the room until it cools completely. You can store fragrant jam in the cellar or in the refrigerator.

Those who did not have time to cook delicious jam in summer or autumn can do it even in winter. After all, absolutely any fruits, berries and even vegetables are suitable for making jams. One of the most original and vibrant flavors is orange persimmon jam. Preparing such a delicacy is not difficult at all, you can even use a slow cooker for this.