The most delicious recipe for persimmon jam at home
Persimmon, or as it is also called "honey berry", is a tasty and aromatic fruit that ripens from October to the first frost. Basically, this fruit is consumed fresh, but you can make a tasty, and most importantly healthy treat from it. The most delicious persimmon jam recipe includes the additional ingredient cognac. The classic version of the jam consists of sugar and persimmon. There are recipes with the addition of berries, spices, citrus fruits.
Delicious persimmon jam according to the classic recipe
Ingredients:
- ripe persimmon - 1 kg 500 g;
- granulated sugar - 1 kg 500 g.
Cooking method:
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- Ripe, orange fruits are washed thoroughly. Each fruit is cut in half and the pulp is carefully picked out with a spoon. The bones are removed.
- Place the raw fruit in a cup, cover with the specified amount of sugar and leave for two hours to let the persimmon juice.
- The container with the prepared mass is put on fire. Bring to a boil, stirring regularly. Reduce heat to a minimum. Simmer for another half hour, avoiding intense boiling. Spread the jam hot on sterile jars and roll up.
- Ripe, orange fruits are washed thoroughly. Each fruit is cut in half and the pulp is carefully picked out with a spoon. The bones are removed.
If the fruits have an astringent tart taste, they are recommended to be frozen beforehand. After thawing, the fruit will be sweet.
Delicious persimmon jam with lemon and cinnamon
The recipe will allow you to quickly prepare a tasty and healthy treat from overripe persimmons. Lemon will add a light, pleasant sourness, and cinnamon will make the jam aromatic.
Ingredients:
- 900 g persimmons (better than the Korolek variety);
- 2 cinnamon sticks;
- 500 g granulated sugar;
- 2 lemon slices
Cooking method:
-
- Persimmons are pre-washed well, lightly wiped with a disposable towel.
- The peduncle is cut out. The pulp is cut as finely as possible, while removing the bones.
- Fruits are put in a saucepan, covered with sugar, mixed and put on a quiet fire.
- The mass is boiled until boiling. Add lemon slices and cinnamon sticks. As soon as the jam boils, boil for another five minutes. The hot mass is packaged in a sterile glass container and hermetically sealed.
The amount of sugar is regulated depending on their taste preferences. Cinnamon can be used ground, and lemon can be replaced orange.
The most delicious recipe for persimmon jam with cognac
An original way to prepare a treat. Thanks to the use of cognac, the jam retains most of its vitamins and acquires a pleasant spicy aroma. In addition, alcohol acts as a natural preservative.
Ingredients:
- 4 persimmons;
- 4-5 st. l. any cognac;
- 1 small lemon;
- 300 g of white sugar.
Cooking method:
-
- Lemon and persimmon are thoroughly washed, lightly wiped and finely chopped.
- The mass is placed in a cooking container, covered with granulated sugar and left to infuse for half an hour.
- The bowl is put on fire and brought to a boil, stirring constantly. Keep on low heat for another seven minutes. Remove from the stove, pour in brandy, stir quickly and pack in sterile glass containers. Tin lids are hermetically rolled up.
You can cook a delicacy not only from dense fruits. It is no less tasty from overripe fruits.
The most delicious recipe for persimmon jam with walnuts
The taste of the treat will become even more interesting if you add walnuts. Coffee will make the aroma of the jam rich and bright.
Ingredients:
- 60 g of coffee;
- 100 g lemon;
- 150 ml of filtered water;
- 700 g granulated sugar;
- 1 kg 100 g persimmon;
- 150 g of walnuts.
Cooking method:
- Persimmons are washed, the peel is cut off and the seeds are removed. The pulp is cut into medium cubes. Place in a bowl, cover with sugar and mix. Cover with a lid and leave for an hour and a half.
- The oven is heated to 170 ° C. Pieces of fruit are spread on a baking sheet and baked for half an hour, stirring a couple of times.
- The lemon is rinsed, placed in boiling water for three minutes and washed again. Cut off the zest with a thin layer. Squeeze out the juice and filter it through a sieve. The coffee is dissolved in 100 ml of filtered water.
- The persimmon is removed from the oven. Transferred to a saucepan, pour over lemon juice and coffee. Add the zest, mix and send over low heat. Pour in a little water and cook, stirring regularly, for about forty minutes. Spread the fried and peeled walnut kernels and cook for another ten minutes.
- The treat is packaged in sterile glass jars and hermetically sealed.
You can replace walnuts with almonds. In any case, they must first be cleaned and lightly fried in a pan or oven. Can be used whole or lightly chopped.
Persimmon jam is served with tea or milk. The treat can be used as a filling for desserts, cakes or pies.