Ingredients for Persimmon Jam
- Persimmon 2 kg
- Lemon 1pc
- Sugar 1 kg
- The main ingredients of persimmon
- Serving 4 servings
- World Cuisine
A wooden spoon with a long handle, a pan with a lid, a kitchen knife, a plate, glass jars with lids
Making persimmon jam:
Step 1: Prepare persimmons.
For cooking, only ripe, intact persimmons are suitable.
If your berries have not yet ripened, or have a strong astringent taste, put them in the freezer and freeze them properly, then remove them from the refrigerator and set them to thaw at room temperature. Everything about everything with this method of fruit preparation will take you about a day.
Ripe persimmons should be washed, remove the stalk, peel, cut into two equal halves and remove the stone. Then divide each half into two more parts. Put the chopped persimmons into a metal pan, fill with sugar and leave, covering, for 1.5 - 2 hours. During this time, juice should form in dishes with candied persimmons.
Step 2: Cooking persimmons.
Pour the chopped and candied persimmons with warm water. Place a pan of future jam on a slow fire. Bring to a boil, stirring constantly. As soon as the jam boils, remove the pan from the heat and let cool.
Step 3: Prepare the lemon.
Take a whole lemon. If the skin of the fruit is too thick, use a coarse grater to peel a little zest from it to make the skin thinner. Put the lemon prepared in this way in a clean saucepan, fill with water and, putting on the stove, bring to a boil. After boiling for a couple of minutes, change the water and repeat the operation three times.
Remove the boiled lemon from the water, cool. Cut into thin circles and remove the seeds.
Step 4: Prepare the jam.
Put the cooled persimmon jam on the fire and let it boil. Add the circles of boiled lemon and boil. After 5 minutes, the jam will be completely ready.
Pour the finished persimmon jam into sterilized jars and roll up the lids.
Step 5:.Serve persimmon jam to pancakes, pancakes or just spread it on bread and eat with tea.
Enjoy your meal!
- If you do not want to preserve the finished jam, then store it in the refrigerator for no more than a week.
- You can make the jam thicker by simply adding gelling powder.
- To make persimmon jam more tender, pass the ripe fruits through a blender before cooking.
- Did you like persimmon jam and want to try something new? Replace the lemon with an orange or add a little cinnamon (just one stick, and remove after cooking).
- Canned persimmon jam is stored for up to two years and does not lose its taste.