Eating persimmon is an excellent opportunity to boost your immunity and mood in winter, and combination with other seasonal fruits gives a special, unsurpassed taste of jam. That is why every housewife should be able to prepare at least several versions of persimmon jam. Below you will find the best recipes using different vegetables, fruits and spices, as well as alcoholic beverages.
Features of making persimmon jam for the winter
Persimmon is a fairly unpretentious berry. It can be stored in the refrigerator for several months, and experienced housewives will find use for even unripe fruits. In addition, preparing it for cooking does not require a lot of time, as does the cooking process itself.
Rules for choosing ingredients
You can make jam from any berries, except 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 warm water for 30 minutes.
How to prepare containers
For jam, glass jars of different sizes are used, which must first be processed as follows:
- Removing dust and dirt.
- Cleaning glass with soda followed by boiling.
- Jars should be carefully inspected for chips and possible causes of depressurization during storage of blanks.
- Before rolling, the container must be cooled and completely dry.
- Iron lids are also treated with boiling water for 2-3 minutes.
Processing containers is a mandatory step in the process of making jam, since proper sterilization contributes to long-term storage of the preparations.
How to make persimmon jam at home
Most fruit lovers associate honey berries with the upcoming winter holidays, so it’s impossible not to be tempted to make persimmon jam. This delicacy will be appropriate for any tea party on cold winter evenings, and can also become the housewife’s calling card. 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 very tasty and healthy recipe for jam, rich in vitamin C, will not only delight loved ones and friends, but will also have a beneficial effect on the immune system.
Products:
- 800 g peeled persimmon;
- 350 g sugar;
- 1 PC. lemon;
- 150 ml water.
Cover the diced fruits with sugar and leave for 2 hours. Granulated sugar should completely dissolve in the persimmon juice. The lemon must be scalded with boiling water and cut into pieces. Then, together with the zest (if it is not bitter), put it in a saucepan and add a small amount of water. Bring to a boil, then cook for 3 minutes. Place persimmons with 100 ml of water in a saucepan, bring to a boil, add lemon, cook over low heat 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.
We take:
- 0.5 kg of ripe persimmon;
- pulp of 1 orange;
- 250 g sugar;
- cinnamon and vanillin.
Remove the stems and seeds from the berries and cut them into cubes along with the skin. Sprinkle the fruits with sugar and leave overnight until it completely dissolves. Use a blender to blend the orange pulp into a homogeneous mass. Bring the sugar and persimmon to a boil, simmer over low heat for about 30 minutes. Next add orange, spices, cook for 10 minutes.
With tangerine
This recipe will not have a pronounced citrus taste, but will turn out sweet, even honey-like.
We take:
- 0.8 kg tangerines;
- 0.8 kg of persimmon;
- 0.8 kg sugar.
Place water on the stove and 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, add ice.After this procedure, put the citrus fruits in the refrigerator overnight. Persimmons must be peeled, peeled, cut into arbitrary pieces, and placed in a saucepan. Tangerines are thoroughly cleaned of veins and seeds and added to the berries. Sprinkle all the fruits with sugar, simmer over low heat for 30 minutes, turn off after boiling, and cool. Then boil again for 10 minutes.
With cognac
Products:
- 1.5 kg of very ripe persimmons;
- 0.5 kg of sugar (it is better to use brown);
- 150 ml cognac;
- vanillin or vanilla;
- 10 pink peppercorns;
- 10 g fresh lemon zest;
- 1-2 pcs. star anise;
- cinnamon (preferably with a stick).
Peel the persimmon from all excess, bring the pulp to a mushy state. Place the mashed berries, as well as spices and sugar, into the pan. After 15 minutes of cooking, add cognac. Pour the finished jam into jars and let it brew for 2-3 weeks.
With pear
Products:
- 1 kg of persimmon;
- 1 kg pear.
Peel the fruits from seeds, stems, and skins. Chop all the fruits, put them in a saucepan, adding 150 ml of water. Boil three times for 20 minutes. Treats must be poured into jars while they are hot.
With rum
Products:
- 1.5 kg of persimmon;
- 750 g sugar;
- 10 g cinnamon;
- 55 gr. orange yellowfix;
- 45 g white rum.
Combine gelfix with 100 g of granulated sugar and add to persimmon puree. Boil the mixture until the first bubbles appear, at this point add the remaining sugar, boiling the contents for about 1 hour. 5-10 minutes before readiness add cinnamon. Stir the prepared jam, add rum, and immediately place the finished product in a sterilized container.
With ginger and pumpkin
We take:
- 350 g pumpkin;
- 200 g sugar;
- 150 g persimmon;
- 100 ml water;
- ginger root.
Peeled fruits must be cut into cubes with skin. Grate the ginger on a coarse grater. You need to remove the skin and fibers from the pumpkin and cut it into cubes.Place all products into the pan, mixing thoroughly. Cook the contents for about 1 hour.
Make sure that no foam appears on the jam.
With star anise and cloves
We take:
- 1 kg of persimmon;
- 800 g sugar;
- 2 pcs. star anise;
- 3 carnation flowers;
- citric acid.
Cut the berries with skin into pieces, after removing the seeds. Cover with granulated sugar and leave for an hour so that the fruits release juice and the sugar dissolves. Transfer the mixture into a saucepan and cook for 40 minutes after boiling. Then add spices, cool, and boil again for 15-20 minutes.
How and how long can you store
This product can be stored for quite a long time 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 it is better to consume the delicacy no more than 3-4 months in advance.
