How to make persimmon confiture. Delicious and healthy dessert - persimmon jam

Health 03.07.2023

Health

Now you won’t surprise anyone with a cherry, raspberry, apple cooked dessert, but sometimes you want to pamper your family with exotic fruits, and for this case I always have slices of persimmon jam in a jar, the most delicious recipe of which I will tell you.

This southern sugar fruit, combined with lemon, will please everyone not only with its bright color and delicious honey taste, but also enrich the body with useful vitamins, which are so lacking in winter.

I have been preparing a sweet delicacy for a long time and every time I look forward to the winter season, when it will be possible to buy delicious fruits, cook fragrant jam, brew herbal tea and treat loved ones.

persimmon - 1 kg,
sugar - 400 g,
lemon - 1⁄2 part,
water - 150 ml.

Culinary advice! For jam, we take a ripe persimmon, preferably a variety of kinglet, chocolate. Its fruits are not knitted, so the jam will turn out tender and sweet, without a special tart aftertaste.

Cooking

1. We wash the persimmon under running water, clean it from leaves, seeds, cut out black dots with a knife. We cut into slices. We fall asleep with sugar and set aside until the sugar crystals are completely dissolved (usually it takes 2-3 hours).

2. We wash the lemon well and put it in a bowl of boiling water for a couple of minutes. Then we cut it into thin circles, transfer it to a shallow saucepan, add 50 ml of boiled water and cook for about three minutes over low heat.

3. Pour the remaining water into the persimmon with sugar, and cook this mixture over low heat until it boils. Pour lemon juice with jam into the jam, boil for 5-7 minutes, stir continuously so that it does not burn.

4. Pour boiling jam into sterilized jars prepared in advance and close with lids.

5. Our delicious persimmon sliced jam with lemon is ready. One spoonful of this delicacy per day will provide the body with vitamins C and P for the whole day.

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

Persimmon and mandarin jam

persimmon - 600 gr.
tangerine (orange, thick-skinned) - 550 gr.
granulated sugar - 0.5-0.6 kg.

It is desirable to carry out manipulations in the evening. Rinse the tangerine and rub the skin with a sponge to remove the buildup. Dip the citrus in boiling water for a quarter of an hour, then move it to cold water. Leave for 8 hours.
Rinse the persimmon in the morning, chop it into pieces, scrape the soft area with a spoon. Get rid of the bones, transfer the raw materials to the cooking dishes. Add slices of tangerines with or without zest here.
Pour in the granulated sugar in portions and stir at the same time. Let stand covered for 1.5 hours. Now set the refractory container on the fire, cook for 35 minutes.
After that, cool the contents directly in a saucepan without a lid (to avoid condensation), you can cover the dishes with gauze. Pack in 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 liqueur - 60 ml.

Rinse an apple (preferably the sweet and sour variety), cut out the middle, and leave the peel. Grind the fruit into a pulp using a blender.
Wash the persimmon, cut it into sections. Scoop out the pulp using a dessert spoon. Remove the seeds, stir the puree into the apple. Send the mass to a heat-resistant cooking dish.
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 lemon juice, season with sugar.
Stir the mass and continue to boil it again until the grains become homogeneous. As soon as the granulated sugar has dissolved, pour in the freshly ground cinnamon and add the Blue Curacao.
Continue heat treatment for 10 minutes, then pack the treats in sterile jars while hot. Close with tin lids, let the treat cool.

Persimmon and orange jam

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

Wash the citrus and persimmon under the tap, dry on waffle towels. Release the Kinglet from the crown and leaves, chop into equal slices. Rinse the orange with boiling water and chop into cubes.
Mix the fruits in one bowl, scroll with a blender to a puree state. Sprinkle with sugar, do not mix. Leave for 2 hours at room temperature.
After a predetermined interval, stir 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.
Get rid of the foam in a timely manner, then cool the treat. Carry out the second heat treatment for a quarter of an hour. Pour the jam immediately and close.

Persimmon and pear jam

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

Prepare the pear by rinsing it and drying it. Remove the middle part and tail, chop the fruits into equal slices. Now wash the persimmon, remove the peel and take out the seeds. Chop the pulp into cubes.
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.
For the last time, do not cool the contents, immediately pour the hot treat into perfectly sterile jars. Seal with tin lids and keep upside down until cool.

Persimmon jam with walnuts

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

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

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

Rinse the persimmon, dry it and cut it in half. Remove the pulp with a spoon, put it in a multicooker container. Sprinkle with sugar, add lemon juice.
Stir the contents of the bowl with your hand, leave for 1 hour to infuse. Then turn on the multicooker in the "Extinguishing" mode for 30-40 minutes.
When the program is over, start packing the treat in sterile jars. Twist with a tin, then cool at room temperature under a sweatshirt.

Feijoa persimmon jam

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

Rinse the orange, dip it in boiling water and leave for 1 minute. Dry, remove the peel and chop it into strips. Squeeze out the juice from the pulp.
Rid the feijoa from the tails, and the persimmon from the stalks. Do not remove the skin, immediately chop the washed fruits into pieces of equal size. Send in a heat-resistant deep container.
Pour sugar and orange zest, add citrus juice. Stir, leave the treat for 1.5-3 hours, depending on free time.
After the named interval, set the dishes with the contents on a small fire, boil after the start of boiling for a quarter of an hour. Turn off the burner, let the treat cool down. Unpack and seal.

Persimmon jam with rum

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

Rinse the persimmon and remove the peel. Get rid of the seeds, wipe the pulp with a sieve. Connect gelfix with 100 gr. granulated sugar, add this mass to the persimmon.
Send the contents for cooking, after the first bubbles, sprinkle with the remaining sugar. Boil the treat for 1 hour, 5-10 minutes before the end of the process, add freshly ground cinnamon.
Mix the composition. When time is up, add rum. Immediately carry out packaging and closing the cans with tin lids. Store in the kitchen until cool, then refrigerate.

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.

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

Persimmon jam with cognac

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

First of all, it is necessary to prepare the persimmon for further actions. Fruits of the "Korolek" variety are suitable for cooking treats, they are moderately viscous. If you have chosen a different type, first soak the persimmon in the refrigerator for half an hour.
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 puree the pulp with a fork or blender.
Mix persimmon with sugar and vanilla, set the container on fire. Boil 10 minutes after the start of bubbling. At the end, season with cognac and cool. Carry out a second heat treatment.
While the treat is still hot, pour it into containers (sterilized). Close only with tin, then keep under a sweatshirt until cool. Put away in the cold.

There are many delicious recipes for persimmon jam with the addition of apples, tangerines, spicy spices, pumpkins, pears, walnuts, liquor, brandy, rum. You can pair the treat with your favorite sweeteners, such as substituting honey for sugar, or a combination of the two. Believe me, after tasting the delicacy, even the most sophisticated gourmet will not remain indifferent.

Video: persimmon jam

Persimmon is a rather specific fruit. You never guess what you'll get. Will it be a sugary-sweet and fleshy fruit, or astringent pulp that cannot be eaten. When preparing jam, all the shortcomings can be removed, corrected and get jam, from which you can’t drag it by the ears.

Persimmon is good in its pure form, but you can diversify it with spices, creating your own unique taste. You can add to the persimmon:

Lemon
Vanilla
star anise
cinnamon
Lemon
Carnation

But everything is good in moderation. Do not get too carried away with spices, so as not to drown out the main taste of persimmons.

For 1 kg of persimmon:

1 kg sugar

Cooks are advised to choose ripe fruits, with dense and elastic pulp. These fruits are easy to peel and cut. And they get rid of the excessive astringent taste by first freezing the persimmon in the freezer.

But, do not be upset if your fruits are overripe. The taste of such fruits is more intense, and there is no astringency. Well, cleaning them is even easier. Just cut the fruit in half and scoop out the pulp with a teaspoon.

Put the pulp (pitted) in a saucepan and sprinkle with sugar and leave for a few hours for the persimmon to release juice.

Stir the jam and put the pan on a quiet fire. The jam should “languish” more than boil.

The cooking time is calculated individually, depending on the degree of maturity of the persimmon and its juiciness. Overripe persimmon is enough to cook for 30 minutes, but if the persimmon is of medium maturity, then another hour is needed.

When to add spices?

If you decide to add spices to the jam, then you need to do it right.

When you think that the jam is ready, add spices to it, turn off the gas and cover the pan with a lid.

After 30 minutes, turn on the stove again, bring the jam to a boil, and now you can lay it out in jars. The spices have been sufficiently steamed and pasteurized.

Persimmon jam in a slow cooker

Making jam in a slow cooker differs only in that water is added to it. For 1 kg of persimmon, take 1 kg of sugar and 1 glass of water.

Water is needed so that the jam does not burn while the persimmon releases its juice.

Put all the ingredients in the multicooker bowl and set the “stewing” mode for 30-40 minutes.

Persimmon jam is stored for a long time. If you have a cellar, or a cool pantry, then you can not worry about the preservation of jam for 18 months. In a warmer room, like a kitchen cabinet, it is better to eat it 3-4 months in advance.

How to make persimmon jam, see the video:

I will cook persimmon jam in my favorite way - with the addition of cognac. Again, not for the purpose of making an intoxicating product, brandy needs quite a bit, only 3-4 tablespoons per kilogram of fruit. And the noble drink acts as a preservative for jam: such an additive will allow you not to digest the workpiece and keep the persimmon pieces almost intact.

Sometimes it is advised to freeze the persimmon before cooking, supposedly this will save it from the tart, astringent taste. Apparently, such advisers do not know - only unripe fruit “knits”. To make the jam sweet, take a ripe persimmon. It is easy to recognize, the fruits have a dark orange saturated color, while they are soft when pressed, but do not spread into porridge. Overripe can also be used - for cooking jam. If jam is your goal, stick to the golden mean.

Here it is, a ripe persimmon:

The pulp can be taken out with a spoon, it is very convenient to eat ripe fruits in this way:

You can cook persimmons in an ordinary enameled saucepan, or you can take dishes with a non-stick coating. It will not affect the taste of the finished product. Of course, you will need to make sure that the workpiece does not burn.

What else can I advise? Don't get carried away with spices. On one culinary site I recently saw recipes for persimmon jam with anise, cinnamon, cloves. All these spices in the preparations manifest themselves quite strongly, especially in combination with a delicate neutral persimmon. If you are not a fan of spices in life, jam with such a stunning aroma may make you sick. I recommend limiting yourself to cognac and lemon - the best neighborhood for honey persimmon slices.