Persimmon jam: 9 recipes

Persimmon in all its versatility is in high demand. Exotic fruit can be purchased in summer and winter at retail outlets of the corresponding orientation. The peak of crop sales is observed in February and continues until the beginning of summer. That is why experienced housewives prefer to stock up on a lance-based treat, processing it into jam.

Persimmon and Mandarin Jam

• persimmon - 600 gr.
• Mandarin (orange, pachyderm) - 550 gr.
• granulated sugar - 0.5-0.6 kg.

1. It is advisable to carry out manipulations in the evening. Rinse the tangerine and rub the skin with a sponge to remove any deposits. Dip the citrus in boiling water for a quarter of an hour, and then transfer to cold water. Leave for 8 hours.
2. In the morning, rinse the persimmons, chop them into pieces, scrape the soft area with a spoon. Get rid of the seeds, transfer the raw materials to the cooking utensils. Add tangerine slices with or without zest here.
3. Pour granulated sugar in portions and mix at the same time. Let stand under the lid for 1.5 hours. Now set the refractory container on the fire, cook for 35 minutes.
4. After that, cool the contents directly in the pan without a lid (to avoid condensation), you can cover the dishes with gauze. Pack on sterilized jars, close.

Persimmon jam with liqueur and apple

• lemon juice - 15 ml.
• persimmon - 480 gr.
• granulated sugar - 550-580 gr.
• cinnamon in pods - 2 pcs.
• green apple - 50 gr.
• Blue Curacao liquor - 60 ml.

1. Rinse the apple (preferably sweet and sour), cut the middle, and leave the peel. Grind the fruit into pulp using a blender.
2. Wash the persimmon, cut it into sections. Remove the flesh using a dessert spoon. Eliminate the seeds, add mashed potatoes to the apple. Send the mass to a heat-resistant cookware.
3. Set the pan on the stove, simmer and stir for a third of an hour. Remove from the burner, cool at room temperature for 1.5 hours. Pour in the juice of lemon, season with granulated sugar.
4. Knead the mass and continue to boil it again until the grains become homogeneous. Once the granulated sugar has dissolved, add freshly ground cinnamon and add Blue Curacao.
5. Continue the heat treatment for 10 minutes, then, while hot, pack the treats in sterile jars. Close the tin lids, let the treat cool.

Persimmon and Orange Jam

• persimmon (preferably the Korolek variety) - 0.6 kg.
• granulated sugar - 330 gr.
• orange - 80-100 gr.

1. Wash citrus and persimmon under the tap, and dry on waffle towels. Free the Kinglet from the crown and leaves, chop in equal slices. Rinse the orange with boiling water and chop into cubes.
2. Mix the fruits in one bowl, scroll with a blender to a puree state. Sprinkle with sugar, do not mix. Infuse for 2 hours at room temperature.
3. After a specified interval, mix the contents with a spatula, send to the fire and wait for the boil. Reduce the power of the burner, boil the mass for another 25-30 minutes.
4. Get rid of the foam in a timely manner, then cool the treat. Carry out a second heat treatment for a quarter of an hour. Spill the jam immediately and close.

Persimmon and pear jam

• persimmon - 850 gr.
• pears (better than the winter variety) - 0.8-0.9 kg.

1. Prepare the pear by rinsing it and drying it. Remove the middle part and the tail, chop the fruits with the same slices. Now wash the persimmons, remove the peel and pull out the seeds.Grind the pulp into cubes.
2. Mix the fruits together, add 150 ml. drinking water. Set the dishes on the stove, cook after boiling for 20 minutes. Let the treat cool, repeat the heat treatment three more times.
3. For the last time, do not cool the contents, immediately pour hot treats into perfectly sterile jars. Cork with tin lids and hold upside down until it cools.

Persimmon jam with walnut

• lemon - 40 gr.
• granulated sugar - 0.3 kg.
• persimmon - 0.5 kg.
• walnut (or hazelnut) - 70 gr.
• table water - 60 ml.
• coffee - 30 gr.

1. Rinse, peel persimmons from seeds and peels. Chop into pieces of equal size. Send the raw materials to the cooking utensils, add granulated sugar, stir. Infuse the components for 1.5 hours.
2. Now preheat the oven to 170 degrees. Put persimmons in a baking sheet, warm for half an hour. Over the specified period of time, the contents must be mixed twice.
3. While persimmon is baked, dip the lemon in boiling water and rub the citrus with a sponge. Remove the yellow layer of zest, grind it. Squeeze the juice out of the pulp. Make coffee (ground or instant) in an amount of 40-50 ml.
4. Remove persimmons from the oven, pour coffee and lemon juice in it. Sprinkle with zest, knead until smooth (as much as possible). Put the contents of the pan on the stove, pour in a little drinking water (to avoid burning).
5. Cook the treat for 40 minutes, stirring constantly. After the specified period, cool the treat, then boil again for 10 minutes. This time add the fried walnut kernels at the initial stage of languishing.
6. Pack the finished treat, then cork with a tin. In an inverted state, bring to room temperature, covering with a sweatshirt. After about a day, transfer the treat to the cold.

Persimmon jam in a slow cooker

• persimmon - 950 gr.
• refined sugar - 480 gr.
• lemon (large) - 1 pc.

1. Rinse persimmons, dry it and cut in half. Remove the pulp with a spoon, put in the capacity of the multicooker. Sprinkle with sugar, add lemon juice.
2. Stir the contents of the bowl by hand, leave for 1 hour to insist. Then turn on the multicooker in the "Extinguishing" mode lasting 30-40 minutes.
3. When the program ends, start packing the treats in sterile jars. Tighten with a tin, then cool at room temperature under a sweatshirt.

Persimmon jam with feijoa

• orange - 1-2 pcs.
• feijoa - 4 pcs.
• large persimmon (chocolate) - 5 pcs.
• granulated sugar - 260 gr.

1. Rinse the orange, dip it in boiling water and leave for 1 minute. Dry, remove the peel and chop it into strips. Squeeze the juice out of the pulp.
2. Rid the feijoa from the tails, and persimmon from the stalks. Do not remove the peel, immediately chop the washed fruits with slices of equal size. Dispense in a heat-resistant deep container.
3. Pour granulated sugar and orange zest, add citrus juice. Stir, insist treats for 1.5-3 hours, depending on free time.
4. After the named interval, set the dishes with the contents on a small fire, boil for a quarter of an hour after the start of drilling. Turn off the hotplate, allow the treat to cool. Pack and clog.

Persimmon jam with rum

• granulated sugar - 0.75 kg.
• persimmon - 1.6 kg.
• freshly ground cinnamon - 8-10 gr.
• rum (preferably white) - 45 ml.
• 2-in-1 jellyfix (orange) - 55 g.

1. Rinse persimmons and peel them. Get rid of seeds, wipe the pulp with a sieve. Combine the jellyfix with 100 gr. granulated sugar, add this mass to persimmons.
2. Send the contents for cooking, after the first vials sprinkle with the remaining sugar. Boil the treat for 1 hour, 5-10 minutes before the completion of the process, pour freshly ground cinnamon.
3. Stir the composition. When the time is up, add rum. Immediately pack and cover the cans with tin lids. Store until cool in the kitchen, then put in the cold.

Persimmon jam with ginger and pumpkin

• pumpkin - 330 gr.
• granulated sugar - 0.2 kg.
• persimmon - 150 gr.
• table water - 0.1 l.
• ginger root - 4 cm.

1. First, wash the persimmon, free it from the box, dry and chop together with the skin. Rinse the ginger root, strip, grate on a large section.
2. Cut the peel from the pumpkin and remove the fibers, cut the flesh into cubes. Mix with the first ingredients, put in a pan. Pour in water and pour in granulated sugar, knead.
3. Set the dishes with the contents on the stove, cook for 50-60 minutes. Get rid of the foam in time, it spoils the look and taste of the treat. At the end of the allotted time, pour and close the jam.

Persimmon jam with brandy

• persimmon - 600-650 gr.
• vanilla sugar - 30 gr.
• cognac - 150 ml.
• granulated sugar - 0.5 kg.

1. First of all, it is necessary to prepare a persimmon for further actions. Fruits of the Korolek variety are suitable for cooking treats; they are moderately viscous. If you choose a different type, pre-persimmon persimmon in the refrigerator for half an hour.
2. Then dip the product in boiling water for 3 minutes, then immediately rinse under the tap. Remove the peel, cut into slices. Get rid of the seeds. You can turn the pulp into mashed potatoes with a fork or blender.
3. Mix persimmon with sugar and vanilla, set the container on fire. Boil 10 minutes after the start of drilling. At the end, season with cognac and cool. Carry out a second heat treatment.
4. While the treat is still hot, pour it into containers (sterilized). Cover only with tin, then stand under the sweatshirt until it cools. Put in the cold.

There are lots of delicious recipes for persimmon jam with apples, tangerines, spicy spices, pumpkin, pear, walnuts, liquor, cognac, rum. You can combine refreshments with your favorite sweeteners, for example, replace sugar with honey or combine them with each other. Believe me, after tasting the goodies, even the most sophisticated gourmet will not remain indifferent.

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