Ecology of consumption. Food and recipes: In search of ideas for New Year's gifts, we naturally, among others, turned to a proven method - making unusual jams. The main thing here is to surprise and delight not with the amount of money invested in the gift, but with the amount of love, friendliness, optimism and good mood.

In search of ideas for New Year's gifts, we naturally, among others, turned to a proven method - preparing unusual jams. The main thing here is to surprise and delight not with the amount of money invested in the gift, but with the amount of love, friendliness, optimism and good mood.

This year is our year of persimmons. We were once discussing with friends which variety was the most delicious, and the majority gave preference to dense, sweet and non-astringent persimmons. But soft, jelly-like and astringent has become a clear outsider. Its price is much more affordable than the Spanish one, for example. In general, there was no reason not to try. In addition, it was interesting how the astringent taste would change during heat treatment.

A taste that at first led us to bewilderment, and then revealed itself with bright and unusual facets. Tart, aromatic, slightly creamy. It’s so tasty that we made a second batch of jam within a few days – because we ate the first one very quickly.

Let's say right away - most likely, not everyone will like this jam. It is absolutely extraordinary, and rather an acquired taste, but in our case it was a 100% hit. The fact is that heat treatment does not eliminate the astringent taste, but transfers it to a slightly different category. As a condiment for fresh bread and cheeses, this is ideal for our tastes. Especially if you keep the jam for at least a couple of weeks so that the flavors are completely dissolved.

So, in order. Persimmon itself does not have a strong aroma or distinct taste. How to color it is a matter of preference. We thought it would be interesting to add spices, acidify it a little with lemon juice and weave in a thin thread of sweet vanilla aroma. And not to upset the balance, so that all these introduced tastes and smells do not become excessive and overshadow the original fruit.

For testing, we decided to take an ordinary astringent overripe persimmon, which is squeezed out of the skin, staining everything around with its honey juice.

Ingredients:

1 kg of ripe persimmon pulp

1 lemon (juice and part of the zest - two or three strips)

500 g brown sugar

70 ml water

½ vanilla pod or vanilla extract

1 cinnamon stick

2 star anise

10-15 pink peppercorns

Grate the washed and dried persimmons so as not to break the skin. All you need is the pulp. Pour sugar into a saucepan, add water and lemon juice. Bring to a boil, add star anise, cinnamon stick, pink pepper and a couple of strips of lemon zest. Cook, stirring, until the sugar dissolves. Pour in the persimmon puree, add vanilla, bring to a boil and reduce the heat because foam will form. Cook, stirring, for 20 minutes. Remove strips of zest. Leave the jam to stand for 5 minutes. Pour into sterilized hot jars, close the lids, turn over and leave to cool.

It is very advisable to leave the jam for a couple of weeks - a month to stand, during which time all the flavors will combine together and become more balanced, and the astringent taste will weaken a little.

Our notes: Do not replace brown sugar with regular sugar; its taste plays an important role here. If you don’t like persimmons precisely because of their astringent taste, try making jam not from fresh fruit, but from frozen and thawed fruit. Although, in our opinion, in this particular jam the slight tartness only enhances the taste and makes it more interesting.

Persimmon is a fruit loved by many. But few people have tried to make persimmon jam. This delicacy can be safely called unusual and even exotic. Considering the seasonality of this fruit, making jam or preserves allows you to make a supply for the whole year. There are many recipes, each of them has its own characteristics and advantages. Let's look at the classic method of making jam - it preserves the maximum taste and aroma of the exotic fruit.

It is important to know that persimmon jam, the recipe for which will be presented below, is not only tasty, but also a healthy delicacy. It contains fructose, glucose, beta-carotene, potassium and magnesium. By adding this dessert to your menu, you can strengthen your immune system and protect yourself from bad mood and stress.

Persimmon jam is an ideal condiment for hard cheese or freshly baked bread. This combination correctly reveals the taste of an overseas fruit.

Rules for choosing fruits for persimmon jam

When considering the classic recipe for persimmon jam, it is worth selecting ripe fruits that are not too viscous. Ripe fruits have these qualities, so making jam can be postponed until the end of the ripening season. It is preferable to use the Korolek variety.

Basic criteria for choosing persimmons for jam:

• the fruit has no defects - cracks, rotten spots;
• the skin is smooth, dense, translucent;
• the surface of the fruit is slightly soft to the touch, but at the same time quite elastic;
• the stalk is completely dry and brown in color.

Do not buy persimmons if the stalk is dry but green - this indicates that the fruit was picked unripe. Consequently, its taste is low.

Classic persimmon jam recipe

Classic persimmon jam, a recipe with a photo which will be presented below, is prepared without sugar (if desired, sugar is added at the rate of 0.8 - 1 kg per 1 kg of fruit). The finished dessert is slightly tart, creamy and very aromatic. Since persimmon contains quite a lot of glucose and fructose, additional sweeteners are not required. The addition of spices and lemon emphasizes the flavor characteristics of the jam.

Required Products:

• persimmon - 1 kg;
• purified water – 70 ml;
• anise or star anise - 2 pcs.;
• pink pepper – 1 pc.;
• cinnamon – 1 stick;
• vanilla – 0.5 pod;
• medium – 1 pc.

It is important to use natural spices, not powdered ones. After all, in ground form they have a limited shelf life. In addition, many unscrupulous manufacturers add various fillers in order to reduce the cost of the product, and this negatively affects the taste of persimmon jam according to the classic recipe.

Accustomed to traditional types of delicacies made from apples, raspberries, strawberries and other berries, we rarely make persimmon jam. Meanwhile, sunny fruits make an incredibly tasty dessert that you can stock up on for the winter. In addition, by making jam, we can solve the problem of astringent or overripe fruits. If you don’t know how to cook, study the most delicious recipes, choose and get started.

How to make delicious persimmon jam

Exotic fruits became available in many regions of our country not too long ago, so jam made from them is considered original and unusual. Treat your loved ones to an amazingly aromatic delicacy. But first, get acquainted with some of the nuances of making the most delicious jam.

• Non-astringent varieties of fruit are considered suitable for cooking. But if you decide to process unripe berries with a tart taste, freeze them a day before cooking, and the problem will be resolved. The delicacy can be prepared from substandard, overripe or too small fruits.
• In some recipes, the trick is to add rum, cognac and liqueur. Remember, drinks are not poured during the cooking process, only after cooking is complete.
• Ideally, after covering the persimmons with sugar, you should let the mixture sit for about a couple of hours.
• If you like thick jam, add gelling additives. For 1 kg. take 40-60 grams of persimmon. zhelfixa. The more, the thicker the dessert turns out.
• Cinnamon helps the jam “run away”. After adding, do not leave the cooking container, stir and remove the foam.
• Persimmons are incredibly good in company with any citrus fruits. Recipes with oranges and tangerines are known, but dessert options with lemon, which add a subtle citrus note and a slight sourness, have gained great fame. Desserts with the addition of pumpkin, feijoa, and pear are delicious.
• Vary the sweetness of the treat, don’t like too sweet a dessert, reduce the quantity.
• Persimmon is a resident of the Caucasus and the East, regions that traditionally use all the splendor of spices in their diet. Star anise, cloves, pink pepper, cinnamon, vanilla are added to the jam; the addition of spices makes the dessert unique and amazingly tasty.

Persimmon jam with tangerines

Adding citrus fruits to persimmon jam is a win-win option. In this case, tangerines, which are considered the most advantageous, have a honey aroma, since the dessert turns out to be sweeter. Tip: in addition to the pulp, add the crusts.

Take:

• Tangerines, sugar and persimmons - 1 kg each.

How to make persimmon jam with tangerines:

1. Do the preparatory work in advance, in the evening. Without peeling the tangerines, wash and blanch for 10 minutes (alternatively, pour boiling water over them for a quarter of an hour). Immediately fill with cold water and set aside until the morning. In the morning, peel and divide into slices. If you decide to cook with it, divide the peel into pieces.
2. Let's start cooking: wash the persimmon, scrape out the pulp with a spoon and put it in a cooking basin.
3. Add tangerines, pieces of peel and sprinkle with sugar. Leave to brew for an hour and a half.
4. Start cooking with low heat, slowly, then increase the heat, let it boil and reduce again.
5. Cooking lasts 30-35 minutes, then put into jars and seal.

Delicious persimmon jam with lemon - recipe

Lemon will give the dessert a slight sourness and a strikingly subtle aroma. Please note that there is no sugar, which classifies the dessert as dietary. I offer two recipes for delicious persimmon jam, more complex, with added spices, and a very simple one. The jam is incredibly tasty, slightly astringent, and surprisingly transparent.

Tip: for jam, choose a lemon with a thin peel.

You will need:

• Persimmon – 1.5 kg.
• Lemon.
• Cinnamon – ½ teaspoon.
• Star anise – 2 pcs.
• Vanilla – ½ teaspoon.
• Water – 100 ml.
• Pink pepper – 10 pcs.

How to cook:

1. Select the pulp from the fruit (it is convenient to scrape it out with a spoon if the fruit is too ripe and soft). Grate unripe persimmons, removing the peel.
2. Squeeze the juice from the lemon and finely grate the zest.
3. Dilute the juice with water and boil, add 2 small spoons of grated zest and add the spices. Boil again and simmer for a quarter of an hour over low heat.
4. Add the persimmon pulp, let it boil and cook, stirring, for about 20 minutes. For winter storage, roll it up, decide to enjoy it right away - put it in the refrigerator under a nylon lid.

A simple recipe for winter jam with lemon

The cooking recipe is excellent for processing unripe and.

Take:

• Lemon.
• Persimmon – 2 kg.
• Sugar – 800 gr.

How to make persimmon jam with lemon:

1. Cut the fruit into slices, put it in a bag and put it in the freezer for a day. Then defrost naturally and sprinkle with sugar. After 2 hours the fruit is ready for cooking.
2. While the persimmons are steeping, take care of the lemon. Scald with boiling water without removing the zest, cut into thin circles.
3. Add a drop of water and boil for literally 3 minutes after boiling. Set aside for now.
4. Add approximately 100 ml to the infused persimmon. liquid and start cooking. It is advisable to bring to a boil over low heat, slowly.
5. Place the lemon in the cooking container, let it boil again and cook for the last 5-6 minutes.

Persimmon jam in a slow cooker

Is it possible to cook persimmon jam in a slow cooker? Easily! Look at what functions your home assistant has and choose “Jam”, “Baking”, or “Stewing” - they will perfectly fulfill their mission. The advantage of cooking in a slow cooker is that the taste comes out more intense, since the lid does not open during the process. It is better to cook dessert from ripened fruits.

You will need:

• Persimmon – 1 kg.
• Lemon.
• Sugar – 500 gr.

How to cook:

1. Remove the pulp from the fruit, place it in a slow cooker and add sugar. Pour in lemon juice and stir.
2. Cook for 30 minutes with the lid closed. Pour into jars and seal.

Overripe persimmon jam

When you have the opportunity to buy overripe persimmons cheaply, don’t be confused, take it and cook delicious jam with spices. The consistency will be almost jam-like, but the taste will not be affected. The dessert can be added to porridge, cheesecakes, cottage cheese, and ice cream.

Take:

• Persimmon – 1 kg.
• Star anise – 3 stars.
• Cloves - 3 sticks.
• Citric acid – a pinch.
• Sugar – 800 gr.

How to make delicious jam:

1. Wash and dry the fruits, remove the pulp and add sugar, mix the mixture.
2. Let stand for about an hour to soak. Place on the burner and cook after boiling for 40 minutes. About five minutes before the end of the term, add the spices.
3. The finished dessert is left to steep for a couple of hours, then allowed to boil again and cooked for ten minutes. Then they lay it out and roll it up.

Original jam with apple, cinnamon and liqueur

Even sophisticated gourmets will love jam with apples and persimmons, as it turns out viscous and honey-like. And if you add liqueur and cinnamon, the treat becomes exquisite and worthy of a holiday tea party.

Take:

• Apple.
• Persimmon – 1 kg.
• Sugar – 600 gr.
• Lemon juice – a quarter teaspoon.
• Cognac (liqueur) – 500 ml.
• Cinnamon – 2 sticks.

How to make jam:

1. Grind the apple and persimmon with a blender. Place the fruit mixture in a saucepan and cook, stirring, for 20 minutes.
2. Remove from the burner and let sit for 45 minutes.
3. Add lemon juice and sugar and continue cooking until the dessert thickens. At the end, add cinnamon and liqueur.
4. It is advisable not to pour and roll the jam right away; let it sit and soak in the spices. For storage in the refrigerator, cover with nylon lids; for long winter storage, roll up with metal ones.

Recipe for persimmon jam with orange

An extremely simple jam recipe that does not beg its merits.

• Persimmon – 500 gr.
• Orange.
• Sugar – 1.5 cups.

How to make persimmon and orange jam:

1. Roughly chop the pulp of the fruit, chop the orange slices finely (chop with a blender). Combine the fruits and cover with sugar for an hour.
2. Start cooking with high heat, after boiling, reduce to low and cook for half an hour. Remove from the burner and let cool.
3. Put it back on the boil and, after boiling, continue for 10 minutes. Then package and roll up.

Pumpkin jam with persimmons

Pumpkin, combined with persimmons, makes an extremely sweet jam that can be served with pancakes, cottage cheese, and porridge. Tip: if you want to make a homogeneous thick jam, chop the fruit with a blender or finely grate it. If you like to see pieces, cut into cubes.

You will need:

• Pumpkin – 300 gr.
• Persimmon – 2 pcs.
• Ginger root – 5 cm piece.
• Water – 100 ml.
• Sugar – 200 gr.

How to cook:

1. Chop the fruit, grate the ginger, add sugar and pour in water.
2. Stir and let it boil. Cooking time is an hour. Don't forget to stir and remove the foam. After an hour, spread out and roll up.

Recipe for feijoa jam for the winter

Take:

• Feijoa – 3-4 pcs.
• Large orange.
• Persimmon – 5 large pieces.
• Sugar – 250 gr.

How to cook:

1. Scald the orange, remove the zest and chop into strips. Squeeze the juice from the pulp.
2. Wash the persimmons and feijoas, cut into small pieces.
3. Combine the ingredients, stir, let it brew for 2-3 hours.
4. Start cooking over low heat; when it boils, continue cooking for a quarter of an hour. Let cool and package.

Jam without cooking - recipe

• The recipe is simple: take equal amounts of sugar and fruit, use a blender or meat grinder. Be sure to store refrigerated.

You are interested in the simplest recipe for making persimmon jam - it is in front of you. Without any special problems, but it’s great as a preparation option for the winter. May you always have delicious food!

In the article you will find recipes for delicious persimmon jam.

Persimmon jam has many benefits. It is very tasty and healthy. It can be prepared from fresh and even spoiled overripe fruits, from sweet and tart persimmons. You can combine fruits with a variety of ingredients: ginger, banana, kiwi, apple, citrus fruits and any berries.

Astringent, unripe persimmon jam: recipe

The recipe for this jam will definitely come in handy if you bought too many persimmons and they spoiled. Persimmons ripen quite quickly and therefore the orange pulp turns into a “snotty” brown mass.

What you will need:

• Persimmon – up to 1 kg. (you can use less, of any variety, but it’s best to use a kinglet).
• Sugar - 400-500 gr. (you can adjust the amount of sugar yourself to get the perfect taste for you).
• Lemon - 1-2 slices (can be replaced with orange slices, use with peel).
• Cinnamon stick – 1-2 pcs. (you can use 1-2 pinches of ground instead of sticks).

IMPORTANT: This is a regular jam recipe called “five-minute jam.”

How to cook:

• Be sure to rinse the berries first and dry them a little.
• Carefully remove the seeds and stem, and try to chop the pulp itself as finely as possible.
• Place the persimmons in a saucepan, add sugar, stir and turn on low heat.
• Keep the mixture until it boils (cinnamon can be added at this stage along with lemon).
• After the fruit mixture boils, cook it over low heat for no more than 5 minutes (during this time the sugar should melt, check that it does not “crunch”).
• The hot mass can be rolled into prepared jars in the usual way.

Persimmon jam: recipe with feijoa

Feijoa is an exotic but very healthy fruit that has only recently appeared in general availability on store shelves. These are berries with a pronounced pleasant aroma and sweet and sour pulp in a dense green shell. Feijoa is rich in vitamins and microelements. Its ripening, like that of persimmons, occurs in mid-autumn.

IMPORTANT: Jam made from persimmon with the addition of feijoa will not only be very unusual, but also incredibly healthy. You will definitely surprise your loved ones with this delicacy!

What you will need:

• Persimmon fruits - 3-4 pcs. (soft, preferably the king variety).
• Feijoa – 3 pcs. (soft enough, not tight and not light green).
• Orange fresh - from 1 large fruit (also use the zest of one orange)
• Sugar - 200-300 gr. (you can adjust the sweetness of the finished jam yourself).

How to cook:

• Persimmon and feijoa fruits must be washed
• Dry the fruits and be sure to remove the tails, as well as the stalks (persimmon seeds, if any).
• Chop the persimmon and feijoa into cubes, pour the fruits into a saucepan and add sugar.
• Pour in the juice of 1 orange and finely grate the zest
• Mix everything thoroughly and turn on moderate, low heat.
• Cook the jam for about 7-8, but no more than 10 minutes, and then roll it up in the usual way or store it in the refrigerator.

Persimmon jam with apples: recipe

Apples are always available and always tasty. They can serve as a basis for making jam and complement the taste of persimmons (regular or overripe).

What you will need:

• Sweet apple - 1 kg. (any kind, preferably soft).
• Persimmon – 1 kg. (any variety, you can even overripe)
• Sugar - 500-600 gr. (Adjust the amount of sugar yourself, depending on whether you like the jam sweet or sour).
• Juice of half a lemon - or a few tbsp. (replace with a couple of pinches of citric acid).

How to cook:

• Wash the apple and persimmon, remove the seeds from the fruits
• The fruits should be passed through a meat grinder
• Drain the pulp into a saucepan, add sugar and lemon juice
• Mix everything thoroughly and bring to a boil
• Cook the mixture over low heat for 5-7 minutes
• Roll into jars in the usual way

Persimmon jam slices with lemon: recipe

You can also make jam in slices or pieces from persimmon. To prevent the fruits from overcooking, use dense varieties of persimmon, such as “Sharon” or “Bull’s Heart”.

What you will need:

• Hard persimmon – 1 kg. (dense persimmons are not always ripe fruits; check with the seller in advance how sweet or tart the persimmon is).
• Lemon – 1 fruit (small size, you need to cook it with the zest).
• Cinnamon stick – 1 PC. (can be replaced with a couple of pinches of ground).
• Sugar - 300-400 gr. (adjust to your preference)

How to cook:

• Wash the persimmon and lemon and then dry it
• Cut the fruits into slices (remove all possible seeds, tails and sepals).
• Cover the fruits with sugar and let stand in this state for about 1 hour.
• Then pour into a saucepan, put a cinnamon stick inside and turn on low heat.
• After boiling, the jam should be kept on low heat for 10 minutes.
• There is no need to bring to a boil twice, just roll it up immediately.

Persimmon jam with orange: recipe in a slow cooker

You can cook jam not only over a fire, but also using such a modern kitchen appliance as a multicooker.

What you will need:

• Persimmon – 1 kg. (any kind, sweet or viscous, soft or dense).
• Orange - 1 PC. (large fruit or 2 small ones)
• Cinnamon stick – 1-2 pcs. (can be replaced with ground)
• Sugar - 500-600 gr. (you can adjust the sweetness yourself by adding more or less sugar to taste).

How to cook:

• Persimmon and orange are thoroughly washed and dried
• All fruits are cut into small cubes
• Pour the fruit into the multicooker bowl, add sugar and add a cinnamon stick.
• Turn on the “Cooking” mode and after boiling, keep the mixture under a closed lid for 10-15 minutes.
• Take out the stick and roll up the hot mass

Sugar-free persimmon jam: recipe

Persimmon is a fairly sweet fruit and there is simply no need to add additional sugar. This is especially true for those who count calories and lose weight.

What you will need:

• Sweet persimmon "Korolek" - 3-4 fruits (overripe ones can be used).
• Lemon – 1 clove (you can get by with a pinch of citric acid).
• Cinnamon – 1 stick or a couple of pinches
• Vanillin – 0.5-1 tsp. (optional)
• Corn starch - 1-2 tbsp.

How to cook:

• The fruits should be passed through a meat grinder or chopped with a blender (the mass should be homogeneous)
• Add vanillin, lemon and cinnamon to the twisted mass.
• Place on fire, add starch and bring to a boil
• Divide the resulting jam into jars and place in the refrigerator.

IMPORTANT: Sugar in jam acts as a kind of preservative, and if you do not add it, then it is better not to roll such jam, but to store it in the refrigerator so that it does not spoil.

Persimmon jam with skate: recipe

This is an unusual jam recipe that will surprise you with its aroma and balanced, sweet-tart taste.

What you will need:

• Persimmon – 3-4 fruits (sweet or viscous, dense or soft).
• Lemon – 1 small fruit (including zest)
• Sugar - 200-300 gr. (adjust the amount yourself).
• Cognac - 405 tbsp (any cognac)

How to cook:

• Persimmon and lemon should be washed and chopped very finely (can be passed through a meat grinder). If you don't like lemon streaks, simply squeeze out the lemon juice and finely grate the zest.
• Sprinkle the resulting mass with sugar and let it stand for up to half an hour.
• After this, put the mixture on the fire and bring to a boil.
• Keep the mixture on low heat for 5-7 minutes
• Remove from heat, pour in cognac, stir and roll up

How to make jam, jam from overripe persimmons: recipe

It is not at all necessary to use dense, ripe persimmons to make jam; even overripe fruits will do.

What you will need:

• Persimmon – 1 kg. fruits (any variety)
• Sugar - 1 kg. (if this amount makes the jam too sweet for you, use less sugar).

How to cook:

• Prepare the fruits by pouring boiling water over them (this will make the skin softer).
• Clean the fruits from damaged parts and stems
• Grind the persimmon, you can use a meat grinder or blender.
• Add sugar and put on fire
• Cook for 5-7 minutes, and then put in the refrigerator for storage.

Video: “Simple persimmon jam”

Persimmon jam: recipe with pumpkin

You will need:

• Persimmon – 2 fruits (sweet and soft, preferably “Korolek”).
• Pumpkin pulp - 250-300 gr. (pre-cut)
• A piece of ginger - tail no more than 3 cm.
• Sugar - 1 cup (amount can be adjusted to taste).
• Water – 1/3 cup (adjust consistency)

How to cook:

• Wash and chop the persimmons
• Finely grate the pumpkin pulp along with the ginger.
• Pour sugar and water over the entire mixture.
• Put it on fire
• After boiling, cook the jam for 15 minutes over low heat, stirring regularly (as cooking progresses, the ingredients will soften and the water will evaporate).
• After cooking, roll up as usual or store in the refrigerator

Video: “Delicious king persimmon jam: recipe”

The ancient Greeks first began to grow persimmons in eastern Argolid at a time when the ruler Argeus ruled there. The word “Persimmon” literally means “God’s food”. According to legend, the ancient Greek king Argeus allowed the God Dionysus to see his beautiful daughter and spend one day with her from sunset to dawn. Argeus agreed, and for obedience Dionysus gave the king his gift. It was a “great fruit,” as the Hellenes called it - an orange-red persimmon fruit that was immediately loved throughout Argolis and neighboring lands.

Now not only in Greece, but also in other countries they adore delicious persimmons and prepare delicious dishes from them. In Russia, the most popular way to prepare persimmons is jam. It has an amber-orange color and a rich aroma.

Due to the high content of natural fructose, there is no need to put a lot of sugar in the jam. Lemon juice and cinnamon are excellent additions. Gourmets flavor the jam with rum or cognac. This adds a subtle touch of spice.

Persimmon jam is a storehouse of substances beneficial to the body. Eating only 1 tbsp per day. jam, you get a lot of microelements - calcium, beta-carotene, sodium, potassium, iron and magnesium. Persimmons contain polyphenols, which restore the body after stressful situations. Eat healthy!

Classic persimmon jam

Choose persimmons with dry amniotic leaves - this is the main indicator of the ripeness of the fruit. Give preference to moderately soft fruits. Don't choose ones that are too firm; they taste less sweet.

Cooking time - 3 hours.

Ingredients:

• 2 kg of persimmon;
• 1 kg sugar.

Preparation:

1. Wash the persimmon and remove the green leaves.
2. Cut each fruit in half and scoop out the pulp, which you then put in a saucepan to make jam.
3. Sprinkle the fruit pulp with sugar and let it brew for about 2 hours.
4. Place the pan on low heat and simmer for 1 hour.
5. Pour the finished jam into sterilized jars and seal for the winter.

Ingredients:

• 1.5 kg of persimmon;
• 850 gr. Sahara;
• 2 tablespoons lemon juice.

Preparation:

1. Prepare the persimmon fruit by removing unnecessary parts and peel.
2. Sprinkle the pulp with sugar and leave for 1.5 hours.
3. Cook the jam over medium or low heat. At the end of cooking, add lemon juice. Bon appetit!

This recipe is not suitable for a child if you use persimmon jam as a remedy for seasonal colds.

Persimmon jam with cognac will be a wonderful dessert for an adult company.

Cooking time - 1.5 hours.

Ingredients:

• 2 kg of persimmon;
• 1 tablespoon cinnamon;
• 3 tablespoons of cognac;
• 1 kg sugar.

Preparation:

1. Remove the skin from the persimmon fruit and chop the pulp.
2. Place the fruit slurry in a saucepan. Add sugar and sprinkle cinnamon on top. Let stand for 30 minutes.
3. Place the pan on low heat and cook until done.
4. When the jam has cooled a little, add cognac to it and mix everything well.

Persimmon and orange jam

Persimmon and orange are combined not only in color, but also in taste. Moreover, this “duet” is effective in fighting the flu.

Cooking time - 3 hours.

Ingredients:

• 1 kg of persimmon;
• 1 kg of oranges;
• 1 kg 200 gr. Sahara.

Preparation:

1. Remove the skins from all fruits.
2. Finely chop the oranges and combine with persimmons in an aluminum pan.
3. Cover the fruit with sugar and leave for 1 hour.
4. Cook the jam over low heat for about 40 minutes.

Frozen persimmon jam in a slow cooker

Persimmon jam can be made from frozen fruits. A slow cooker will speed up the cooking process and eliminate the need to steep fruit for a long time. Cook with pleasure!

Cooking time - 1 hour.

Ingredients:

• 1 kg frozen persimmons;
• 800 gr. Sahara;
• 1 teaspoon cinnamon.

Preparation:

1. Place the persimmons in a slow cooker.
2. Add cinnamon and sugar there.
3. Activate the “Stew” mode and cook for about 25 minutes.

Bon appetit!