Persimmon jam: the most delicious recipe with feijoa, apples, lemon, orange, horseradish, pumpkin, no sugar, slices. How to cook jam, overripe persimmon jam: recipe. Persimmon jam: recipes with photos Persimmon jam

Persimmon jam is an original and tasty delicacy. You can prepare such a dessert only during the berry ripening season (autumn - winter), so do not delay and stock up on a fragrant delicacy for the winter.

Choosing fruits for jam

To make the jam velvety and viscous, use ripe fruits, but with elastic, dense pulp. They are easy to clean and grind. You should not buy an overripe persimmon, which is difficult to cut, immediately turns into mashed potatoes. If you still get overripe fruits, cut them into 2 parts, pull out the pulp with a teaspoon.

An unripe, hard berry is tart and not juicy. To remove bitterness from it, you need 2 times more sugar.

Advice! Pre-freezing will help get rid of the tart astringent taste.

Quince jam - a classic recipe

Required Ingredients:

  • persimmon - 2 kg;
  • sugar - 2 kg.

Step by step cooking instructions:

  1. Peel the berries, remove the seeds. Put the pulp in a container, cover with sugar and leave for 2-3 hours for the juice to go.
  2. Then mix the mass, put the pan on a slow fire. Cooking time depends on the degree of ripeness of the persimmon. The minimum cooking time is 30 minutes, the maximum (for unripe fruits) is 1.5 hours.

Important! The contents should languish, but not boil.

They diversify the taste and add piquancy to classic jam spices - cloves and star anise. You need to add spices correctly:

  1. After you have removed the jam from the fire, add spices to it, cover with a lid.
  2. After 30 minutes, put it on the fire again, bring to a boil, and only then lay it in jars. During this time, the spices are steamed and sterilized.

Persimmon jam in a slow cooker

Required products:

  • persimmon - 2 kg;
  • sugar - 1.2 kg;
  • juice of two lemons.

Cooking method:

  1. Remove the peel and seeds from the persimmon, turn it into a puree using a blender or meat grinder.
  2. Transfer the resulting mass into a multicooker bowl, pour sugar, pour lemon juice. Turn on the “quenching” mode, cooking time - 1 hour.

If the fruit is not very juicy, during the cooking process, you can mix the contents of the bowl 2 times.

Important! Persimmon jam, like apple jam, gurgles strongly. Therefore, it can burn.

After the end of the program, the jam is laid out in jars, closed with lids. Keep refrigerated.

Persimmon jam slices

Ingredients of the treat:

  • persimmon - 3 kg;
  • lemon - 1-2 pcs;
  • sugar - 1.2 kg.

Cooking instructions:

  1. Remove only the seeds from the fruit, and leave the peel. Cut into slices, sprinkle with sugar, leave for 2 hours.
  2. Wash the lemon, pour over with boiling water and cut into thin rings together with the peel. Put in a saucepan, cover with water, boil for 3 minutes.
  3. Pour a glass of water into a container with berry slices and sugar, put on fire. Boil. Then add citrus rings, cook for 6 minutes.

Arrange the finished fragrant dessert in jars, roll up the lids.

In addition to taste, persimmon is also known for its beneficial and healing properties. Due to its rich chemical composition, the berry is used fresh and in the form of jam to cleanse the body, improve digestion, the cardiovascular system, and prevent cancer.

The honey berry, as persimmon is also called, is associated by many with the winter holidays, since it is during this period that it appears on our shelves along with tangerines. Most people prefer to eat the fruit fresh, but the benefits of this berry can be preserved much longer if you make persimmon jam. This delicacy is prepared, both in the classic version and with the addition of various citrus fruits, apples, all kinds of spices and alcohol.

For the classic version, sugar and fruit are taken in a 1: 1 ratio. You can take both fruits with elastic pulp, and overripe.

For one serving of jam will be enough:

  • 1500 g of ripe persimmon;
  • 1500 g white crystalline sugar.

Jam recipe step by step:

  1. Wash the bright orange fruits, cut them in half and carefully scoop out the pulp with a spoon. The peel in the jam is not needed. To remove the tart astringent taste of fruits, they should be frozen before cooking. After defrosting, the astringency will disappear.
  2. Pour prepared pitted fruit raw materials with sugar, mix and let stand for a couple of hours at room temperature. The persimmon should release juice.
  3. After that, put the jam on the fire, which, after boiling the workpiece, reduce to a minimum so that the mass does not boil, but languishes.
  4. Overripe persimmon jam will be ready after half an hour of such languor, if the fruits were elastic - after an hour and a half. Arrange the blanks in banks and roll up.

Cooking with the addition of lemons in a slow cooker

Persimmon jam with lemon in a slow cooker turns out to be more fragrant, because during cooking the lid of the device remains closed all the time. Options that are suitable for performing heat treatment are "Jam", "Stew" or "Baking".

List of required ingredients:

  • 800 g prepared persimmon pulp;
  • 500 g of sugar;
  • 1 medium lemon.

Workpiece sequence:

  1. Immerse a well-washed lemon in boiling water for three minutes. This is to rid the citrus fruit of the bitterness that it can convey with jam. After that, this fruit, together with the peel, is cut in any way (thin rings, small slices) or chopped in a meat grinder.
  2. Cut the persimmon pulp into small cubes and put in a multi-pan, add sugar and lemon to the main product. Let everything stand for a while until the juice is released so that the jam does not burn.
  3. Then turn on a suitable program on the gadget, setting its duration to 60 minutes, after which we get a thick fragrant jam.

A blank with a citrus note - with tangerines

Jam with the addition of tangerines turns out to have a honey taste, without bright citrus sourness, as in recipes with lemons or oranges. Deciding to cook this delicacy, you should take into account the fact that citrus fruits will need a little more than 12 hours for their preliminary preparation.

For a bright and fragrant persimmon and orange jam, the ingredients are taken in the following proportions:

  • 800 g persimmon;
  • 800 g tangerines;
  • 800 g sugar.

The sequence of all processes:

  1. Throw clean tangerines for five minutes in a pot of actively boiling water, then quickly catch them with a slotted spoon and transfer them to a container with cold water and ice. Leave the fruit like this overnight.
  2. After removing the skin from the persimmon, cut the pulp into small cubes and transfer to a saucepan of a suitable size. Remove the peel from tangerines, disassemble into slices, from which remove all white veins and seeds, send to persimmons.
  3. Pour the fruit with sugar and simmer for half an hour over low heat, stirring occasionally so that the mass does not burn. Extinguish the fire, but after cooling the workpiece, turn it on again and, after boiling for ten minutes, seal it in sterile jars.

Persimmon jam with gelatin

To prepare a thick delicacy for tea or a layer for cakes, it is not at all necessary to boil the workpiece on fire for a long time, you just need to introduce an ingredient such as gelatin.

The proportions of the required ingredients will be as follows:

  • 1000 g persimmon;
  • 500 g of granulated sugar;
  • 75 ml fresh lemon juice;
  • 4 sheets of sheet gelatin or 20 g of food.

How to make persimmon jam with the consistency of thick jam:

  1. Prepare ripe persimmon fruits: wash, peel, remove seeds, and puree the pulp with a blender. Soak gelatin. For the leaf component, take it in a glass of cold water; for an instant one, 60 ml will be enough.
  2. Boil persimmon puree for 20 minutes after boiling, then remove from heat and pour sugar into it. Hold the workpiece for 45 minutes and return to the fire, cook the jam for another 30-40 minutes.
  3. At the end of cooking, add swollen gelatin (leaf must be squeezed well before this), stir until it is completely dissolved and can be laid out in jars for further storage.

Persimmon and orange jam

Lemons and oranges are added to fruit preparations in various forms (only juice, whole or the pulp itself). So, orange jam according to the recipe below is prepared with the addition of one pulp. This reduces the preparation time of the fruit, they do not need to be blanched, although they require more thorough cleaning.

List of ingredients:

  • 500 g of ripe persimmon with dense pulp;
  • 250 g sugar;
  • 1 large orange;
  • 1 whole cinnamon stick;
  • 2-3 g of vanillin.

Action algorithm:

  1. Remove the stalks and seeds from the washed fruits of the honey berry, and cut it, together with the skin, into small slices of arbitrary shape. Cover with sugar and leave overnight until the juice appears.
  2. After removing the peel from the orange, disassemble the fruit into separate slices, removing from them, if possible, all the films, seeds and veins. Grind the resulting pulp in a blender into gruel.
  3. Bring the persimmon with sugar to a boil, reduce the heat and boil for half an hour. After that, add orange gruel, vanillin and cinnamon to the jam, boil the workpiece for another 10 minutes or a little more for greater density.
  4. Remove the hot jam from the heat, fish out a cinnamon stick from it and arrange it in prepared glass jars, seal tightly with iron or plastic lids.

With the addition of apples

The combination of apples, persimmons and cinnamon allows you to cook jam that is viscous, like honey with a pleasant spicy spicy aroma. It is worth remembering that the addition of cinnamon provokes abundant foam formation, and the jam can simply “run away”, so you should constantly monitor it.

For harvesting apples and persimmons, prepare:

  • 1000 g persimmon;
  • 1000 g of apples;
  • 1500 g of sugar;
  • 1 lemon (juice and zest)
  • cinnamon to taste.

Cooking steps:

  1. Grind the peeled persimmon into cubes and mix with sugar, leave until the juice is released.
  2. Washed apples cut into slices and bake in the oven. Then push them through a sieve to get a smooth, homogeneous applesauce.
  3. Mix applesauce with persimmon and boil for half an hour over medium heat. Add lemon juice and zest to the fruit preparation, boil for another 10 minutes.
  4. Following the lemon, send ground cinnamon to the jam and after it boils for another 10 minutes, you can put it in jars.
  5. For long-term storage, put jars of jam upside down and wrap with a blanket, and after cooling, transfer to the basement or pantry.

Spicy persimmon jam with cognac

This jam has a number of advantages: it does not need to be boiled for more than a quarter of an hour, which retains most of the vitamins, so only 20-30 g of such a delicacy per day will help maintain the body's protective functions at the proper level during colds. Such benefits and a pleasant spicy aroma of the workpiece are achieved through the use of cognac, which also acts as a natural preservative.

For persimmon jam with cognac you will need:

  • 1500 g of the pulp of a very ripe persimmon;
  • 500 g brown sugar (can be replaced with white);
  • 150 ml brandy;
  • ½ vanilla pod or 5 g vanillin powder;
  • 10-15 pink peppercorns;
  • 10 g fresh lemon zest;
  • 2 star anise;
  • 1 stick of cinnamon.

Working process:

  1. We cut the pure persimmon fruits in half, pick out the bone, and rub the pulp through a grater with large holes, but without a peel. You can choose the pulp with a spoon, and then mash in a saucepan with a fork.
  2. Pour sugar into the prepared pulp, add spices and cook for 12-15 minutes. Those who do not like too much spice content can limit themselves to vanilla, or change their composition and amount at their discretion.
  3. Pour cognac into the finished hot jam, stir and arrange in dry sterile glass jars. The most striking taste of the workpiece will be in two to three weeks, when the tastes and aromas of all spices combine with each other.

In addition to cognac, other alcoholic drinks are perfectly combined with the taste of honey berries: white rum and liqueur, for example, Grand Marnier. It is important to remember that these ingredients should be added only after the jam is fully cooked.

Persimmon, or as it is also called “honey berry”, is a tasty and fragrant fruit that ripens from October until the first frost. Basically, this fruit is consumed fresh, but it can be used to make a tasty, and most importantly, healthy delicacy. The most delicious persimmon jam recipe includes cognac as an additional ingredient. The classic version of 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

You can prepare a delicacy from both fruits with elastic pulp and overripe fruits. Ideally, sugar should be taken in a one-to-one ratio with persimmons.

Ingredients:

  • ripe persimmon - 1 kg 500 g;
  • granulated sugar - 1 kg 500 g.

Cooking method:


If the fruits have an astringent tart taste, they are first recommended to be frozen. Once defrosted, the fruit will become sweet.

Delicious persimmon jam with lemon and cinnamon

The recipe will allow you to quickly prepare a tasty and healthy delicacy from overripe persimmons. Lemon will add a light, pleasant sourness, and cinnamon will make the jam fragrant.

Ingredients:

  • 900 g persimmon (preferably the Korolek variety);
  • 2 cinnamon sticks;
  • 500 g of granulated sugar;
  • 2 slices of lemon.

Cooking method:

    1. Persimmons are pre-washed well, lightly wiped with a disposable towel.
    2. The stem is cut out. The pulp is cut as finely as possible, while removing the bones.
    3. The fruits are laid out in a saucepan, covered with sugar, mixed and put on a quiet fire.
    4. 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 adjusted depending on your taste preferences. Ground cinnamon can be used, and lemon can be replaced.

The original way of preparing treats. Thanks to the use of cognac, the jam retains most of the vitamins and acquires a pleasant spicy aroma. In addition, alcohol acts as a natural preservative.

Ingredients:


Cooking method:


You can cook a delicacy not only from dense fruits. No less tasty it is obtained from overripe fruits.

The most delicious recipe for persimmon jam with walnuts

The taste of the delicacy will become even more interesting if you add Coffee to it, it will make the aroma of jam rich and bright.

Ingredients:

  • 60 g coffee;
  • 100 g lemon;
  • 150 ml filtered water;
  • 700 g of granulated sugar;
  • 1 kg 100 g persimmon;
  • 150 g walnut.

Cooking method:


Walnuts can be replaced 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 delicacy can be used as a filling for desserts, cakes or.

Video recipe for persimmon apple jam

Persimmon

Good day, my beloved readers! Sweet treats are loved by both children and adults, despite the fact that in some cases they are not at all useful for figure and health.

Meanwhile, there are some sweets that are useful, but you can’t buy them in the store, you can cook them only at home. Here in which store today you will find persimmon jam? That's right, none.

The exotic berry is only sold fresh or dried. And at home, you can make a similar dish for a sweet tooth, and right now we will prepare persimmon jam, I will reveal the most delicious recipe for you and tell you how incredibly tasty and healthy persimmon jam (jam) is made with oranges, with lemon and tangerines.

It is worth noting that all methods of preparing persimmons, which will be described in this article, allow you to preserve the taste, color, and benefits of natural products as much as possible. It is worth choosing ripe soft fruits for jam, best of all non-astringent varieties.

This jam has a sweet, almost honey taste, diluted with hints of sour lemon. It turns out very tasty. Jam disperses with a bang, perfect for breakfast, afternoon tea and even dinner.

You will need:

  • (any variety is suitable, including those that knit) - 3 kg.
  • Granulated sugar - 1500 gr.
  • (you can take a green lime) - 1 large or 2 smaller
  • Cold water - 500 ml.

How to cook:

1. My persimmon, cut out the leaves in the area of ​​the stalk, peel each fruit, cut into slices, take out if there are bones.

2. We put the products prepared for cooking in a bag, put them in the freezer for a day.

3. After a day, we take the berries out of the freezer, put them in a bowl, let them completely thaw at room temperature.

4. The lemon is also mine, cut with the skin into circles or halves of the circles, you can also cut it smaller, here it’s already to your taste, remove if there are bones. Set aside the citrus for now.

5. We take a saucepan where we will cook our exotic persimmon jam with lemon, put all the products into the container in layers of “thawed persimmon-sugar” until they run out. Next, we close the pan and let it stand for several hours, during which time the pulp of the persimmon will release the juice.

6. When the juice appeared in the container, we move the pan to the stove, set the heat to medium, pour water and bring the food to a boil, not forgetting to constantly stir the ingredients.

7. When the jam boils, set it to cool, but for now let's prepare the lemon.

8. Pour the lemon with water so that it is only slightly covered, bring to a boil and cook for another five minutes. We drain the water, but do not squeeze the lemon itself from the liquid.

9. Add citrus to persimmon, again you need to boil the products. Cook after boiling for five, maximum seven minutes. Their persimmon lemon jam is now ready! It remains to pour it hot into prepared sterile jars, close, cool and store in the refrigerator or kitchen cabinet.

On a note! Jam will keep well if you sterilize the containers into which it will be poured. You can store ready-made jam at room temperature, the shelf life of such jam in hermetically sealed jars in a dark place is 2 years.

Bon appetit!

Exotic jam, which is very popular with children, has a light spicy taste. You can use various spices for its preparation, for example, cinnamon or some other spice. Let's look at the classic recipe.

You will need:

  • Persimmon - 1 kg.
  • 2 cups - sugar
  • Sweet oranges - 2 large fruits

How to cook:

A step-by-step recipe for their persimmon jam with orange.

1. We wash the persimmon under water, remove the peel, cut off the leaves, cut into small pieces, remove the bones, put them in a saucepan.

2. Wash the oranges as well, throw them whole with the peel into boiling water and cook for 3 minutes. Scalded citrus fruits, peeled, cut into small slices.

On a note! For jam, oranges can be either cut into pieces or passed through a meat grinder.

3. We put all the products in one pan, mix, add sugar, leave it in this form in the room, covered with a lid, for 2 or 3 hours.

4. When the products start up the juice, put our container on the fire (medium or small), cook the jam for half an hour after boiling. At the same time, the lid should be open, and it is important to stir the ingredients themselves constantly so that the sugar syrup does not burn and does not give bitterness to other products.

5. We turn off the stove, let the jam cool completely, and boil it again, but now we just bring it to a boil, remove it from the heat and pour it into jars, which must be sterilized in advance along with the lids.

6. We roll up the finished jam or tightly close it with nylon or some other lids. You can eat exotic jam as soon as it has cooled down.

7. The shelf life of persimmon and orange jam in closed jars is 2-2.5 years. You can store it, like the previous version, both in the cold and at room temperature, but most importantly in a dark place.

Enjoy your meal!

This dessert is a great treat for children and adults. It turns out incredibly beautiful, bright and no less tasty. Light notes of mandarin combined with the sweetness of persimmon make this jam just a great meal.

You will need:

  • (choose strong dense fruits) - 1 kg.
  • Persimmon (preferably a non-astringent variety, Spanish is great) - 1 kg.
  • Kilogram of sugar

How to cook:

How to make persimmon and tangerine jam, a step by step recipe.

Attention! This jam is best prepared in the evening, as the products will take some time to infuse.

1. Rinse tangerines under water and dip together with the peel in boiling water for five minutes.

2. Immediately from boiling water, tangerines should be taken into cold water and left in it for at least 12 hours.

3. In the morning or just after 12 hours, citrus fruits must be removed from the water, peeled, removed all white veins, disassembled into slices. If you see bones in the slices, they should be removed.

4. My persimmon, remove the skin from each fruit, cut into small cubes or pass through a meat grinder.

5. We mix the prepared products in a saucepan, add sugar, mix all the ingredients and send to the fire to cook. Our berries and fruits should languish on fire for about thirty minutes, while they need to be stirred periodically so that they do not burn.

6. When half an hour has passed, the jam must be removed, cooled to room temperature and then boiled again and boiled for about 10 minutes.

7. Persimmon and tangerine jam is poured hot into sterile jars of any size at your discretion. Jam can be both rolled up and simply hermetically sealed. The shelf life of the rolled product is 2.5 years, for cans closed with tight nylon lids - 2 years.

Helpful advice! Persimmon jam can be served on the table as a treat for tea or with white bread and can be used as jam for making various pies, cakes, cottage cheese and other desserts.

Enjoy your meal!

Calorie persimmon jam 100 gr. - 215 kcal

Video recipe: Persimmon jam (jam)

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Persimmon is tasty and healthy, but most importantly, it ripens just when the rest of the fruits and berries are almost disappearing from store shelves. It is in late autumn that orange fruits ripen, which have a unique taste and great benefits. Most often, persimmons are consumed raw. However, it is also great for winter harvesting.

From this berry you can cook unusually tasty jam, excellent jam or marmalade. Before moving on to a story about what can be made from persimmon, how exactly to harvest it for the winter, we bring to your attention some useful tips on how to handle this berry.

From this article you will learn

Often there is a problem due to the fact that the fruits have an astringent taste. The fix is ​​very simple. There are several ways:

  • Leave to ripen. After some time (depending on the variety and degree of ripeness), it will ripen and the tart taste will disappear. To speed up the process, put some bananas next to it.
  • Warm up in the microwave. We remove the stalk so that we get a small indentation. We put a teaspoon of honey there. We put it in the microwave for 10 seconds. After such processing, the vitamins are preserved, and the tart taste disappears. It is possible without honey.
  • To freeze. It is enough to freeze the fruits in the freezer for an hour and a half. By the way, you can store persimmons for quite a long period of time.

If the persimmon is very sweet, then for jam you can take half the rate of sugar.

It happens that the fruits intended for processing are not very juicy. What to do in this case? It is enough to cook separately a syrup from 1 part of water and 2 parts of sugar, and then prepare jam on this basis.

The taste and aroma of jam will improve significantly if you add various spices there: star anise, cloves, vanillin, cinnamon or pink pepper. Don't be afraid to experiment! Perhaps it is you who will find the very addition that will make the jam simply magical.

In the process of cooking jam, make sure that it does not burn, persimmon very quickly sticks to the bottom. To prevent this from happening, cook over low heat, stirring constantly, use a container with a flat wide thick bottom.

If you come across a very ripe or even overripe fruit, use a spoon to scoop out the pulp.

There are several varieties of persimmon. The American (or as it is also called - Virginia) persimmon has fruits no more than 6 cm, but they are very sweet. In addition, the trees are very frost-resistant.

On the shelves of stores, we most often see Caucasian persimmons. There is also an oriental persimmon, but we do not grow it here, since it is not frost-resistant.

And in the photo below - the well-known "Korolek", which has dense pulp and never knits. For the dark, downright chocolate, color of the pulp, it is often called "Chocolate Persimmon".

Recently, sharon, a hybrid of persimmon and apple, has become very popular. It has a dense pulp of a very pleasant sweet taste, and there are no seeds at all. It never has astringency, it can be eaten raw or used for processing.

How to prepare persimmon for the winter

We have selected for you the most delicious and simple recipes for making jam from this berry. Using them, you will learn how to make delicious jam or jam step by step. But no matter what recipe you choose, before you start making jam, the fruits must be washed, cleaned of stalks and seeds, if any, cut into slices or cubes.

Below we offer you several recipes from which you can learn how to cook persimmon jam correctly.

Unusual persimmon jam with cognac

This jam is more like a dessert. Treat your guests to them, and they will always remember this delicious taste with gratitude. For the preparation of such a jam, the fruits of the Korolek variety are well suited.

It will take about 0.5 kg of fruit, maybe a little more.

  1. Dip persimmons in boiling water for 2-3 minutes. Therefore, immediately rinse with cold, or better - ice water. We clean from the skin, seeds and stalks.
  2. Cut into slices, grind with a blender.
  3. Add vanilla and sugar, put on fire and boil over very low heat or a steam bath.
  4. After the mass boils and begins to boil, cook for another 10-15 minutes.
  5. Cool slightly, add 150 ml of cognac, mix thoroughly and heat again, but do not bring to a boil.
  6. We lay it out in jars, seal it securely, turn it over, cover with a soft and warm cloth until it cools completely.
  7. It is better to store in the refrigerator.

Healthy sharon, pumpkin and ginger jam

Such a jam will save you and your loved ones in the autumn bad weather and in the winter cold from colds and malaise. To prepare this jam, you will need 2 large sharon fruits, 300 g of pumpkin, a small piece of ginger rhizome and 300 g of sugar.

  1. We clean the pumpkin, cut it into small cubes, cover with sugar.
  2. Sharon fruits are washed, peeled and cut into slices.
  3. Rub the ginger root on a coarse grater.
  4. While we wash, clean and cut the sharon, rub the ginger, the pumpkin should already give juice. If this does not happen, then pour half a glass of water into the pumpkin.
  5. Now you can add sharon and ginger. Mix everything, cook on low heat for about an hour.
  6. During the cooking process, stir constantly and remove the resulting foam.
  7. After the jam is ready, pour it into small jars and close tightly with lids. After that, it is very desirable to turn the jars over, cover with something warm and leave it for at least 12 hours.

Recipe with lemon and walnuts

This jam is loved by children. But many adults also like it. Preparing a little longer and more difficult than other options, but the result is worth it. This is probably the most delicious recipe of all. It is best to use “Korolek” for cooking this jam.

For a pound of "Korolka" you will need 70 g of peeled walnuts, one medium-sized lemon, 300 g of sugar, preferably refined sugar, half a glass of water and 30 g of instant coffee.

  1. First, we wash the fruits of the "Korolok" in running water, clean, cut into cubes or as convenient.
  2. We fall asleep with sugar, add half the norm of water and set to languish in the oven for 20-30 minutes. Stir occasionally to heat evenly.
  3. While the “Korolek” is languishing, pour boiling water over the lemon, rub the zest from it on a fine grater, and squeeze the juice from the lemon itself.
  4. Dissolve coffee in the remaining water, combine with lemon juice and zest. We pour all this into a container where the "King" is languishing. Mix very well.
  5. If necessary, add a little water so that the jam does not burn during cooking. Boil, slowly, over low heat until it thickens.

    Here a lot depends on desire and preferences - someone likes it to be almost like marmalade, someone, on the contrary, is less thick. In any case, the jam is very tasty.

  6. Almost at the very end, about 10 minutes before the end of cooking, add walnuts. We lay out hot jam in jars, turn over and wrap so that they cool more slowly.
  • Coffee can be replaced with cocoa powder, 1 tablespoon is enough.
  • You can additionally flavor with vanilla or cinnamon, then the jam will acquire a wonderful aroma.
  • Walnuts can be replaced with crushed hazelnuts, but the taste will be different.
  • If you cook a little longer, we get a wonderful jam, and if you wish, you can put it in molds and dry it in the oven, you get 100% fruit marmalade.

Diet jam without sugar

You can cook a very unusual taste of jam, which not everyone likes, but whoever tasted it prefers it to all other delicacies.

To do this, it is better to use a very ripe or frozen sweet persimmon, about 1 kg. In addition, we need: large lemon, 2 pcs. star anise, 10-15 pink peppercorns, half a vanilla pod and 70 ml of water.

  1. We wash the lemon and scald it with boiling water, remove the zest with chips, and squeeze the juice from the lemon itself.
  2. We throw spices into boiling water, pour in lemon juice. Reduce heat and simmer over very low heat for 10-15 minutes.
  3. During this time, wash and clean the persimmon. If it is very tender, you can cut it in half and clean the pulp with a spoon. Grind with a blender.
  4. We take out all the spices from the water, add the persimmon puree there. Cook very carefully, stirring constantly, for 20-25 minutes.
  5. We lay out in sterilized jars, close the lids, turn over and cover with a folded terry towel or warm woolen cloth for 5-6 hours.
  6. It is better to store in a cool place.

Recipe for persimmon jam in a slow cooker

The easiest way to make jam is to cook it in a slow cooker.

We wash a kilogram of persimmon in a large volume of water, clean it, cut it into pieces, put it in a multicooker bowl, add 0.5 kg of sugar and juice of 1 large lemon.

Alternatively, the lemon can be cut into thin slices. But in this case, first try to see if it has a bitter skin, because it is often grafted onto a grapefruit. In this case, it is better to peel the lemon, as the bitter taste will increase during cooking.

Mix thoroughly. Leave for 1 hour for the persimmon to give juice. We turn on the "Extinguishing" program for 30-40 minutes.

When the jam is ready, put it in clean jars, close it with sterilized lids and wrap it with something warm. We store the cooled jam in a cool place.

Fragrant persimmon jam with pear

Fragrant jam is obtained if you add a pear to the persimmon, preferably winter varieties.

  1. We take the same amount of both fruits. My. We cut the pear into slices, the peeled persimmon into cubes.
  2. We lay in layers in a container, sprinkling each layer with sugar. We leave for 5-6 hours.
  3. We put on low heat, warm up until the sugar is completely dissolved, stirring gently so that the sugar does not settle at the bottom of the dish.
  4. After the sugar is completely dissolved, cook the jam over low heat for another 5 minutes. Set aside for at least 5-6 hours.
  5. Thus, boil another 2-3 times. At the end, bring to a boil, add cinnamon and vanilla, arrange in jars, close, turn over and cover with something warm until cool.

In addition to pears, you can add 1-2 apples to such a jam, preferably green, with strong dense pulp.

Exotic persimmon and feijoa jam

To prepare this jam, in addition to persimmon and feijoa, we need an orange. Sugar in this recipe can be replaced with honey.

  • Wash 2 oranges thoroughly in running water, pour boiling water for a couple of minutes. We take out, wipe dry and clean. Peel thinly cut into strips. Squeeze out the juice from the pulp. We combine everything and add 0.5 kg of sugar. We mix.
  • 5 pieces. large "Korolka" (you can use Sharon), wash, clean, cut into cubes.
  • 8 pieces of feijoa also wash, remove all unnecessary, cut into thin slices.
  • Take a glass of sugar or honey. We mix all the ingredients. Cover with a clean napkin and set aside, the jam should be infused for 3-4 hours.
  • We put on medium heat, let it boil and cook on low heat for about 20 minutes, removing the foam and mixing thoroughly.
  • We lay out the finished jam in jars and close the lids, you can “under the screw”. We store in a cool place.

Such persimmon preparations for the winter brighten up long winter evenings, they are not ashamed to be served to guests, they are loved by both children and adults. Persimmon jam has an exquisite taste and delicate aroma. We will be grateful for your feedback on the recipes proposed above and are very happy if you offer your own, original persimmon recipe.

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