Persimmon is cultivated in Korea, Japan, the United States, the Mediterranean countries and Central Asia. There are tart and impatient varieties of persimmons. The latter are able to grow only in warm climates.
The impregnated persimmon has flat fruits without pits, and it can even be immature and stiff - like apples. The astringent taste of a tart persimmon is explained by the high content of tannins in it - plant phenolic compounds, which have strong tanning properties.
In Japan, very popular dried persimmon, which goes there and the production of sake. In other countries, persimmons are prepared from persimmons, beer, liqueurs. Naturally, persimmon is very actively used in confectionery business.
Are jams made of persimmons?
It should be clarified that we can only prepare a classic version of jam from persimmon of impatient varieties. And this is because, as mentioned above, its fruits are quite usable even when they are still tough and not very ripe. That is, this persimmon can be cut - just as the same apple or quince is cut into jam.
However, in most European markets, a persimmon of astringent varieties is offered for sale, which is possible only after it has finally ripened and becomes completely soft. We practically drink these fruits - as a liquid, and it is difficult to weld traditional jam from this ripe persimmon. But we can very well make a jam from this persimmon in the form of jam.
How to cook jam from persimmons?
Before you make a jam, remove from the purchased persimmon fruit with dark spots or cracked - if you are caught. And when your persimmon jam is ready, please note that it fits perfectly with well-ripened cheeses.
The recipe is the first
Ingredients
- 400 g ripe peeled persimmons;
- 200 g of sugar;
- 1/2 teaspoon of ginger;
- 1 stick of cinnamon.
Preparation
Cook the pulp of persimmons with sugar and cinnamon - until our mixture becomes thick. In the end, add ginger, let's boil again and remove from heat.
Recipe for the second
Ingredients
- 8 pieces of ripe persimmons, purified and passed through a blender;
- 1 medium ripe sweet apple, passed through a blender;
- 1/4 teaspoon of lemon juice;
- 600 g of sugar (preferably black);
- 50 ml of Grand Marnier liqueur;
- 2 cinnamon sticks.
Preparation
Pour into the saucepan the pulp of persimmons and apples and cook for about 15-20 minutes, constantly stirring. Remove from the fire for 45 minutes. Then add sugar, lemon juice and continue to cook on medium heat until our mixture thickens. (If necessary - in the process of cooking, carefully remove the foam). At the very end we add cinnamon sticks and liqueur.
Recipe Three
Ingredients
- 8 pieces of ripe persimmons, cleaned and wiped (or passed through a blender);
- 1/4 teaspoon of lemon juice;
- 750 g of sugar;
- 4 leaves gelatin.
Preparation
Cook the pulp of persimmons for about 15-20 minutes, constantly mixing. We remove the saucepan from the fire for 45 minutes, then add the sugar and continue to cook on medium heat. When stirring, we remove the foam, if necessary. Before the end of the cooking, add the gelatin leaves, previously soaked in cold water and squeezed out - as the persimmon does not have enough pectin. Together with gelatin we also add lemon juice.
A few more secrets:
- Put some jam on the saucer and tilt it. If the jam has not flowed - then it's ready.
- In the process of cooking, you can add walnuts to a persimmon - to enrich the taste of jam.
Recipe Four
Ingredients
- 4 tea cups of persimmon pulp (approximately 5-6 fruits);
- juice of 1 large lemon;
- 2 tea cups of honey;
- 1/2 cup of water;
- at will - cinnamon, nutmeg, ginger and cloves.
Preparation
We put all our ingredients in a saucepan and, constantly stirring with a wooden spoon, cook until all the liquid has gone. We shift the prepared jam into sterilized cans and store it in the refrigerator.
In conclusion, I want to add here that. Sometimes already prepared persimmon jam has a tart taste. Why? Jam knits even if only one unripe fruit gets on 1-1,5 kg of ripe persimmon - bear this in mind.