How to cook persimmon jam? Secrets and subtleties of cooking. TOP 6 delicious recipes.
Simple persimmon jam
A simple persimmon jam will take an hour, and the result will be extraordinary with a honey flavor.
Ingredients:
- Persimmon - 1 kg
- Sugar - 1 kg
- Water - 2 tbsp
- Citric acid - 0.5 tsp
Step by step preparation of simple persimmon jam:
- Remove the skin from the persimmon and cut into cubes.
- Boil sugar and water syrup. After boiling, dip the persimmon into it.
- Simmer the berries for 50 minutes, stirring occasionally and skimming.
- Add citric acid 10 minutes before cooking.
- Remove the prepared jam from the heat, cool and pour into jars.
- Cover the jam with lids and store in a cool place.
Persimmon jam with cognac
Persimmon jam with cognac is the most common and classic recipe. The taste of the finished dessert is rich and spicy. And after the tasting, even the most sophisticated gourmet will not remain indifferent.
Ingredients:
- Persimmon - 600-650 g
- Vanilla sugar - 30 g
- Cognac - 150 ml
- Granulated sugar - 0.5 kg
Step-by-step preparation of persimmon jam with cognac:
- Remove the peel from the persimmon, cut into slices, get rid of the seeds and use a fork or blender to mash the pulp.
- Stir in the persimmon and sugar.
- Send it to the fire and boil for 10 minutes after boiling.
- At the end, fill with cognac and cool.
- Repeat heat treatment again.
- Pour the hot treat into sterilized containers. Cover with a warm blanket and set aside in the cold.
Overripe persimmon jam
Despite the fact that it is better to cook ripe persimmon jam, you can also make an amazingly tasty treat from overripe fruits. To do this, you need to add spices to the jam and add more sugar to get the right consistency.
Ingredients:
- Badian - 2 stars
- Persimmon - 1 kg
- Citric acid - to taste
- Carnation - 3 pcs.
- Sugar - 800 g
Step-by-step preparation of overripe persimmon jam:
- Peel the berries from the leaves with stalks, rinse and dry.
- Take out the pulp, place it in a saucepan and sprinkle with sugar.
- After an hour, put on fire and after boiling, cook for 40 minutes.
- Then season with spices and stand for 2 hours.
- Cook the jam for another 10 minutes and place it in the jars.
Persimmon jam with lemon
Homogeneous, with a honey taste and a slight sourness, persimmon jam with the addition of citrus fruits is obtained. It is perfect for filling in baked goods, curd mass, semolina or oatmeal.
Ingredients:
- Persimmon - 2 kg
- Sugar - 1 kg
- Lemon - 1 pc.
Step by step preparation of persimmon jam with lemon:
- Wash persimmons, peel and seeds and cut into cubes.
- Place it in a cooking container and sprinkle with sugar.
- Pour the fruit mass with warm water and leave for 1, 5 hours.
- After the time has passed, put on fire and boil.
- Simmer for one hour.
- Peel the lemon with seeds and cut into cubes.
- 15 minutes before cooking, send it to the jam and boil for 15 minutes.
- Pour the finished hot jam into hot jars and roll up the lids.
Persimmon jam with gelatin
Persimmon jam for the winter with the addition of gelatin will allow, without spending a lot of time, to get the best preparation that everyone will like.
Ingredients:
- Persimmon - 1 kg
- Sugar - 0.5 kg
- Gelatin - 1 sachet
- Lemon juice - 75 g
Step by step preparation of persimmon jam with gelatin:
- Remove the skin from the washed persimmons, cut into cubes and place in a saucepan.
- Squeeze the juice out of the lemon and send it to the persimmon.
- Add sugar.
- Boil the jam after boiling for about one hour.
- 10 minutes before the end of the process, add the gelatin and mix the mass.
- Pour hot jam into jars and roll up lids.
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