Persimmon jam

Name: Persimmon jam
Total time: 2 h
Yield: 15
Ingredients: 750 g Persimmon; 110 g Tangerines; 400 g Sugar

Bright, aromatic jam with honey taste! But without the bright citrus sourness, as in recipes with lemons or oranges. The classic version would also be good: persimmon sugar, but I wanted to cook it by adding just a few tangerine slices. I was not mistaken, the tangerines added color and softened the natural sweetness of the persimmon. The taste turned out to be interesting and balanced. Jam can be served simply with tea, and it will reveal its taste even more advantageously in fillings and baked goods.

69

13479

Harper Wilson

Recipe author

Calories

135kcal

Protein

0g

Fat

0g

Carbs

35g

*Nutrition per serving

Ingredients

Servings: 15

Persimmon

750g

Tangerines

110g

Sugar

400g

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Prepare food. Wash tangerines and persimmons. You can take both fruits with elastic pulp and overripe ones.
STEP 2
Peel the persimmons, and cut out all damaged areas from very ripe ones. Peel the tangerines, disassemble them into slices and remove the films as cleanly as possible. Cut persimmons and tangerine slices into small pieces.
STEP 3
To remove the tart, astringent taste of the fruits, they should be frozen before cooking. After defrosting, the astringency will disappear. If you neglect freezing, the astringent astringency of the persimmon will remain in the finished jam, significantly worsening its taste.
STEP 4
Add sugar to the chopped fruit, stirring in parts. Leave for 30-40 minutes, the persimmon should release its juice.
STEP 5
After this, put the future jam on the fire, which after boiling the workpiece, reduce to minimum, so that the mass does not boil, but simmers. Overripe persimmon jam will be ready after half an hour of simmering; if the fruits were elastic, cook for about an hour.
STEP 6
Remove the foam from the finished jam and pour into sterilized jars. You will get a runny jam with pieces of fruit.
STEP 7
To make jam with the consistency of thick jam, puree it with a blender while still hot.
STEP 8
Return the jam to the stove and bring to a steady boil, there will be no more foam. Immediately pour into prepared jars, twist, turn over, and let cool under the “fur coat”. Hot jam will be liquid at first, but after cooling it will thicken without any auxiliary means.
STEP 9
From this amount of ingredients we got 1 jar of 0.5 and 1 glass /200ml/ of delicious jam. If necessary, increase the proportions. The jam turned out quite sweet, but the sweetness may depend on the taste of the fruit itself. Also, the color of the jam is from light amber to reddish, depending on the color of the persimmon pulp.