8 most delicious recipes for making persimmon jam

The use of persimmon is a great opportunity to raise the immune system and mood in winter, and the combination with other seasonal fruits gives a special, unsurpassed taste of jam. That is why every housewife should be able to cook at least several options for persimmon jam. Below you will find the best recipes using different vegetables, fruits and spices, as well as alcoholic drinks.

Features of cooking persimmon jam for the winter

Persimmon is a rather unpretentious berry. It can be stored in the refrigerator for several months, and experienced housewives will find use even for unripe fruits. In addition, its preparation for cooking does not require a lot of time, as well as the cooking process itself.

Ingredient selection rules

You can cook jam from any berries, except for spoiled, rotten fruits. Of course, it is faster to make a delicacy from very ripe berries, but visually it is very difficult to choose the right persimmon. If the fruit still "knits", then you can still make jam from it, after placing it in the refrigerator for several hours or pouring it with warm water for 30 minutes.

How to prepare containers

For jam, glass jars of different sizes are used, which must first be processed as follows:

1. Removal of dust, dirt.
2. Cleaning glass with baking soda followed by boiling.
3. Banks should be carefully inspected for chips, possible reasons for depressurization during storage of blanks.
4. Before rolling, the container must be cooled down, completely dry.
5. Iron lids are also treated with boiling water for 2-3 minutes.

Processing of containers is a mandatory step in the process of making jam, since proper sterilization contributes to long-term storage of the blanks.

How to make persimmon jam at home

Most fruit lovers associate honey berry with the upcoming winter holidays, so it is impossible not to be tempted to make persimmon jam. Such a delicacy will be appropriate for any tea drinking on cold winter evenings, and can also become a visiting card of the hostess. In addition, the active cooking time is only 10 minutes. Before you start making jam, you just need to choose one of the many recipes or try each one in turn.

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With lemon

This delicious and healthy recipe for jam, rich in vitamin C, will not only delight loved ones, friends, but also have a beneficial effect on the immune system.

Products:

• 800 g of peeled persimmons;
• 350 g sugar;
• 1 PC. lemon;
• 150 ml of water.

Fill the fruits cut into cubes with sugar, leave for 2 hours. The granulated sugar must completely dissolve in the persimmon juice. The lemon must be scalded with boiling water, cut into pieces. Then, together with the zest (if it is not bitter), put in a saucepan, pour a little water. Wait for a boil, then cook for 3 minutes. Put persimmon with 100 ml of water in a saucepan, bring to a boil, add lemon, simmer for another 5-6 minutes. The finished dessert can be poured into jars.

With orange

Persimmon goes well with all winter citrus fruits, and orange is no exception.

We take:

• 0.5 kg of ripe persimmons;
• pulp of 1 orange;
• 250 g sugar;
• cinnamon and vanillin.

Remove the stalks, seeds from the berries, cut them into cubes together with the skin. Sprinkle the fruits with sugar, leave overnight to completely dissolve. Turn the orange pulp with a blender into a homogeneous mass. Bring the sugar with persimmon to a boil, simmer for about 30 minutes. Then add orange, spices, cook for 10 minutes.

With tangerine

Such a recipe will not have a pronounced citrus taste, but will turn out to be sweet, even honey.

We take:

• 0.8 kg of tangerines;
• 0.8 kg of persimmons;
• 0.8 kg of sugar.

Put water on the stove, bring to a boil. Throw all the tangerines into it for no more than 5 minutes. Drain the liquid, leaving the fruit in a slotted spoon, throw ice here. After this procedure, put the citrus fruits in the refrigerator overnight. Persimmons must be cleaned of stalks, peels, cut into arbitrary pieces, and placed in a saucepan. Tangerines are thoroughly cleaned of veins, seeds, and added to the berries. Sprinkle all fruits with sugar, simmer for 30 minutes on low heat, turn off after boiling, cool. Then boil again for 10 minutes.

With cognac

Products:

• 1.5 kg of very ripe persimmons;
• 0.5 kg of sugar (brown is better);
• 150 ml of brandy;
• vanillin or vanilla;
• 10 pink peppercorns;
• 10 g fresh lemon zest;
• 1-2 pcs. star anise;
• cinnamon (preferably with a stick).

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Peel the persimmon of all unnecessary, bring the pulp to a mushy state. Place mashed berries in a saucepan, as well as spices, sugar. After boiling for 15 minutes, add the cognac. Pour the prepared jam into jars and let it brew for 2-3 weeks.

With pear

Products:

• 1 kg of persimmon;
• 1 kg of pear.

Peel the fruits of seeds, tails, skins. Chop all fruits, put in a saucepan, adding 150 ml of water. Boil three times for 20 minutes. Treats must be poured hot into jars.

With rum

Products:

• 1.5 kg of persimmons;
• 750 g sugar;
• 10 g cinnamon;
• 55 gr. orange jaundice;
• 45 g of white rum.

Combine the jellix with 100 g of granulated sugar, add to the persimmon puree. Cook the mass until the first bubbles appear, at this moment add the remaining sugar, boiling the contents for about 1 hour. Add cinnamon 5-10 minutes until tender. Stir the finished jam, add rum, immediately place the finished product in a sterilized container.

With ginger and pumpkin

We take:

• 350 g pumpkin;
• 200 g sugar;
• 150 g persimmon;
• 100 ml of water;
• ginger root.

Peeled fruits must be cut into cubes with skin. Grate ginger on a coarse grater. The pumpkin needs to remove the skin, fibers, also cut into cubes. Pour all products into a saucepan, mixing thoroughly. Cook the contents for about 1 hour.

Make sure that no foam appears on the jam.

With star anise and cloves

We take:

• 1 kg of persimmon;
• 800 g sugar;
• 2 pcs. star anise;
• 3 carnation flowers;
• citric acid.

Cut the berries with the skin into pieces, after removing the seeds. Cover with granulated sugar, leave for an hour, so that the fruits let out the juice, and the sugar dissolves. Transfer the mass to a saucepan, cook for 40 minutes after boiling. Then add spices, cool, boil again for 15-20 minutes.

How and how much can you store

This product can be stored for a long time in a cool place such as a cellar or pantry - about 18 months. If the cans will stand on the shelf of the kitchen cabinet, then it is better to consume the delicacy no more than 3-4 months in advance.