Jam from persimmon

Jam from persimmon

This fragrant and delicate jam is cooked from the persimmon variety "Korolek". For its preparation we will need:

• 
  1 kg of persimmons


• 
  1 kg of sugar


• 
  2 tbsp. water


• 
  0.5 tsp citric acid


• 
  vanillin to taste

Persimmon mine and cut into slices, and each sliver- in three parts. Pour the sugar into the pan, fill it with water, put the pan on the fire and bring it to a boil. In the resulting syrup, put a persimmon and cook for 50 minutes, stirring. Add citric acid and vanillin, cook for another 10 minutes. We remove the prepared jam from the fire, and when it cools down, we spread it over the jars.

Jam with persimmons with lemon

To prepare a fragrant jam from persimmons with lemon, we will need such ingredients:

• 
  ripe persimmons - 2 kg


• 
  granulated sugar - 1 kg


• 
  lemon of medium size - 1 pc.

Persimmon and put it for a day in the freezer. Then we take it out, defrost it and accurately cut out the stalk with a sharp knife. We cut the fruit in small slices, not forgetting to remove the bones from them.

We take enamel dishes. We spread in it a persimmon in even layers, pouring sugar. Cover the dishes with a lid or food film and leave a persimmon for a couple of hours.

After this time, add a little warm water to the persimmon and start to cook it on a small fire, constantly stirring with a wooden spoon. When the jam is boiling, remove it from the heat and let it cool down.

While the persimmon cools, my lemon (you need to choosegrade with a thin skin), pour water and let it boil, then cook for three minutes. We repeat this twice, changing the water. Then let the lemon cool down, cut into circles and remove the bones.

Put the jam on the fire, bring to a boil, add the lemon and cook for another five minutes. Ready jam is poured over sterilized jars and rolled.

Jam with persimmon and orange

You can add to the jam from persimmons, not only lemon, but also other citrus fruits, for example, oranges. To prepare jam from persimmons with oranges, we take:

• 
  2 tbsp. flesh of ripe persimmons


• 
  1.5 tbsp. Sahara


• 
  juice of one orange


• 
  grated peel of half an orange

Ripe, soft fruits of persimmon are purified from the skin andseeds, flesh cut into pieces. The fruit should be so much that the result is two glasses of pulp. The pulp of persimmons is put in a saucepan, covered with sugar, add orange juice and zest.

Cook on medium heat, stirring constantly, in afor 20 minutes. Remove the jam from the fire and let it cool completely. If you want the consistency of the jam to be more uniform, mix it in a blender.

Again, put the pan on the fire and cook over low heat for another 10 minutes. We pour the jam into the sterilized jars and roll them up.

Gem from persimmons

Make a persimmon jam is quite simple, for its preparation you will need pulp of persimmons and sugar in a ratio of 1: 1. Fruits of persimmons should be washed, cut into halves, peeled, and made of pulp with a food processor.

Transfer the mashed potatoes into a saucepan, cover with sugarat the rate of 1 glass of sugar per 1 cup of mashed potatoes, mix. Cook the jam on low heat for half an hour, stirring constantly. The fire should be such as to keep the jam below the boiling point.

We pour out the ready jam over the sterilized jars and roll up the lids.

Jam from persimmon in the bread maker

If you have a bread maker with the "Jam" regime, you can prepare a persimmon jam directly in it. For this we will need:

• 
  1 kg of persimmons


• 
  500 g of sugar


• 
  1 packet of gelling powder


• 
  juice of half a lemon

Fruits of my persimmon and we shift to a colander,to make the glass water. Then cut the persimmon into slices, remove the bones and cleanse the skin. We shift the pulp of persimmon into the breadmaker's container. We pour persimmon with lemon juice, fall asleep sugar. We choose the program "Jam" and start the bread maker. 10 minutes prior to readiness, fall asleep gelling powder. We put the prepared jam on jars. Keep it in the refrigerator.

Bon Appetit!