Persimmon jam: 8 most delicious cooking recipes with photos, storage

Eating persimmon is a great opportunity to boost immunity and mood in winter, and the combination with other seasonal fruits gives a special unsurpassed taste of jam. That is why every housewife should be able to cook at least a few options for persimmon jam. Below you will find the best recipes using different vegetables, fruits and spices, as well as alcoholic drinks.

Features of making persimmon jam for the winter

Persimmon is a rather unpretentious berry. It can be stored in the refrigerator for several months, and experienced housewives will find use even for unripe fruits. In addition, its preparation for cooking does not require a lot of time, as well as the cooking process itself.

Ingredient selection rules

You can make jam from any berries, except for spoiled, rotten fruits. Of course, it is faster to make a delicacy from very ripe berries, but visually it is very difficult to choose the right persimmon. If the fruit still “knits”, then you can still make jam from it, after placing it in the refrigerator for several hours or pouring it with warm water for 30 minutes.

How to prepare the container

For jam, glass jars of different sizes are used, which must first be processed as follows:

1. Removing dust, dirt.
2. Cleaning glass with baking soda followed by boiling.
3. Banks should be carefully examined for chips, possible causes of depressurization during storage of blanks.
4. Before seaming, the container must be cool, completely dry.
5. Iron lids are also boiled for 2-3 minutes.

Processing containers is a mandatory step in the process of making jam, as proper sterilization contributes to long-term storage of blanks.

How to make persimmon jam at home

Honey berry is associated with the upcoming winter holidays for most fruit lovers, so it is impossible not to be tempted to make persimmon jam. Such a delicacy will be appropriate for any tea party on cold winter evenings, and can also become a hallmark of the hostess. In addition, the active cooking time is only 10 minutes. Before you start making jam, you just need to choose one of the many recipes or try each one in turn.

With lemon

This delicious and he althy jam recipe, rich in vitamin C, will not only please loved ones, friends, but will also have a positive effect on immunity.

Products:

• 800g peeled persimmons;
• 350g sugar;
• 1 piece lemon;
• 150 ml of water.

Pour fruit cut into cubes with sugar, leave for 2 hours. Sugar must be completely dissolved in persimmon juice. Lemon must be scalded with boiling water, cut into pieces. Then, together with the zest (if it is not bitter), put in a saucepan, pour a small amount of water. Wait until boiling, then cook for 3 minutes. Put persimmon with 100 ml of water in a saucepan, bring to a boil, add lemon, simmer for another 5-6 minutes. The finished dessert can be poured into jars.

With orange

Persimmon goes well with all winter citrus fruits, orange is no exception.

Take:

• 0.5 kg of ripe persimmons;
• pulp of 1 orange;
• 250g sugar;
• cinnamon and vanilla.

Stalks, seeds from the berry, cut into cubes together with the skin. Pour the fruits with sugar, leave overnight so that it dissolves completely. Blend the pulp of an orange with a blender into a homogeneous mass. Bring sugar with persimmon to a boil, boil over low heat for about 30 minutes. Then add orange, spices, cook for 10 minutes.

With tangerine

This recipe will not have a pronounced citrus taste, but it will turn out sweet, even honey.

Take:

• 0.8 kg tangerines;
• 0.8 kg persimmon;
• 0.8 kg of sugar.

Put water on the stove, bring to a boil. Throw all the tangerines into it for no more than 5 minutes. Drain the liquid, leaving the fruit in a slotted spoon, throw ice here. After this procedure, remove the citrus fruits in the refrigerator overnight. Persimmon must be cleaned of stalks, skin, cut into arbitrary pieces, placed in a saucepan. Tangerines are carefully cleaned of veins, seeds, added to the berries. Pour all fruits with sugar, simmer for 30 minutes on low heat, turn off after boiling, cool. Then boil again for 10 minutes.

With cognac

Products:

• 1.5kg very ripe persimmons;
• 0.5 kg of sugar (better to use brown);
• 150 ml cognac;
• vanillin or vanilla;
• 10 pink peppercorns;
• 10g fresh lemon zest;
• 1-2 pcs star anise;
• cinnamon (preferably with a stick).

Peel the persimmon from everything superfluous, bring the pulp to a mushy state. Place mashed berries, as well as spices, sugar in a saucepan. After 15 minutes of boiling, add cognac. Pour the finished jam into jars and let it brew for 2-3 weeks.

With pear

Products:

• 1 kg persimmon;
• 1 kg pear.

Peel the fruit from seeds, ponytails, peel. Grind all the fruits, put in a saucepan, adding 150 ml of water. Boil three times for 20 minutes. Treats must be poured into jars hot.

With rum

Products:

• 1.5 kg persimmon;
• 750 g sugar;
• 10g cinnamon;
• 55 gr. orange gelfix;
• 45 g white rum.

Jelfix combine with 100 g of granulated sugar, add to persimmon puree. Boil the mass until the first bubbles appear, at this moment pour in the remaining sugar, boiling the contents for about 1 hour. 5-10 minutes before the readiness to add cinnamon. Stir the finished jam, add rum, immediately place the finished product in a sterilized container.

With ginger and pumpkin

Take:

• 350g pumpkin;
• 200 g sugar;
• 150g persimmon;
• 100ml water;
• ginger root.

Peeled fruits must be cut into cubes with skin. Grate ginger on a coarse grater. The pumpkin needs to remove the skin, fibers, also cut into cubes. Pour all products into a saucepan, mix thoroughly. Boil contents for about 1 hour.

Make sure that no foam appears on the jam.

With star anise and cloves

Take:

• 1 kg persimmon;
• 800 g sugar;
• 2 pcs star anise;
• 3 carnation flowers;
• citric acid.

Berries with skin cut into pieces, after removing the bones. Pour sugar over, leave for an hour so that the fruits release juice and the sugar dissolves. Transfer the mass to a saucepan, cook for 40 minutes after boiling. Then add spices, cool, boil again for 15-20 minutes.

How and how much can be stored

This product has a long shelf life in a cool place such as a cellar or pantry - about 18 months. If the jars will be on the shelf of the kitchen cabinet, then the delicacy is best consumed no more than 3-4 months in advance.

Recommended