Persimmon jam

Persimmon and tangerine jam

This dessert will appeal to both children and adults.
Light notes of citrus and the sweet taste of an exotic fruit make persimmon and tangerine jam a great dessert. To prepare this recipe you will need:

one kilogram of tangerines and persimmons;
one kilogram of sugar.

Step by step recipe:

Wash whole tangerines well and place in boiled water. Cook for five minutes.
Remove the citrus fruits and place them in cold water. Do not remove them from there for 12 hours.
Then remove the tangerines, peel and remove veins, and disassemble into slices. If there are grains inside, they should be removed.
Wash and peel the persimmons, finely cut into cubes.
Mix fruits and berries and place in a saucepan, add sugar. Place on the fire where they will simmer for half an hour. Don’t forget to stir the jam periodically.
Remove from heat, let cool and return to low heat for 10 minutes.
Pour the finished delicacy into glass containers and roll up.

persimmon - 600 gr.
tangerine (orange, thick-skinned) - 550 gr.
granulated sugar - 0.5-0.6 kg.

It is advisable to carry out manipulations in the evening. Rinse the tangerine and rub the skin with a sponge to remove plaque. Immerse the citrus in boiling water for a quarter of an hour, then transfer it to cold water. Leave for 8 hours.
In the morning, rinse the persimmon, chop it into pieces, and scrape out the soft area with a spoon. Get rid of the seeds, transfer the raw materials to a bowl for cooking. Add tangerine slices with or without zest here.
Add granulated sugar in portions and stir at the same time. Let stand covered for 1.5 hours. Now place the refractory container on the fire and cook for 35 minutes.
After this, cool the contents directly in the pan without a lid (to avoid condensation); you can cover the dishes with gauze. Pack into sterilized jars and seal.

When buying persimmons, you never know what kind of fruit you will get. It is almost impossible to determine the taste of the fruit by appearance.

You often find soft and juicy persimmons with a pleasant, delicate taste, but sometimes you come across hard and tart fruits that are impossible to eat and would be a pity to throw away. In this case, you can make wonderful jam from this fruit.

True, it is not necessary to buy unripe fruits for harvesting. Ripe persimmons are also suitable for making jam. Let's find out how to make persimmon jam.

Secrets of making delicious jam

Jam made from this fruit is a rare delicacy on our table. And not everyone knows how to cook it correctly. The fact is that boiled persimmon does not have a pronounced taste. This delicate fruit is usually supplemented with more aromatic ingredients. Most often, recipes for preparations made from this fruit contain a large amount of aromatic spices. They are the ones who give the jam “character”.

Also, cognac or rum are often added to such preparations. Alcohol is not felt at all after heat treatment, but the aroma is simply excellent. In addition, citrus fruits go well with persimmons, so recipes often contain slices or juice of oranges and lemons. Among the spices in jam you can often find star anise, anise, vanilla and cinnamon.

Important! Lemon is a very important component of jam. It not only gives the delicacy a wonderful aroma and taste, but also acts as a thickener

Everyone can prepare the preparation the way they like best. In any case, the main thing is that the jam is thick and dense. This preparation is very convenient to spread on bread or simply eat with a spoon.

Pies are prepared with it and served with pancakes.

Persimmon jam recipe

This confiture has a wonderful smell and taste. In winter, the aroma of cinnamon and orange will definitely lift your spirits. It’s worth preparing at least a few jars of this delicacy.

For jam we need the following ingredients:

fresh persimmon - one kilogram;
half a kilogram of granulated sugar;
small lemon - one;
freshly squeezed orange juice – 50 ml (ordinary water will also do);
rum, good cognac or vodka - a tablespoon;
ground cinnamon - half a teaspoon;
vanilla sugar - a quarter teaspoon.

Process for making persimmon jam:

The fruits are first washed under running water. Next, you need to peel them, remove the pit and cut out the leaves. Then the fruit is cut into small pieces.
Place a small lemon in hot water for two minutes. After this, the citrus is cut into two parts and the juice is squeezed out of it. The resulting liquid is filtered to remove any remaining pulp and seeds.
In a clean, prepared saucepan, combine the chopped fruit, lemon juice and granulated sugar. Place the container on low heat and, stirring regularly, bring to a boil.
Next, vanilla sugar, cinnamon, orange juice or water are added to the mixture. The mass is thoroughly mixed and cooked for another 30 minutes. All this time we wait, it is necessary to stir, as it can stick to the bottom.
While the product is cooking, you can sterilize the jars and lids. This can be done in any way convenient for you.
Finally, prepared rum or cognac is poured into the container. The mass is mixed and removed from the stove.
The hot preparation is poured into sterilized jars, everything is rolled up with metal lids and the containers are turned upside down. After this, the jam must be wrapped in a warm blanket and left until it cools completely.

Attention! The cooled pieces are transferred to a dark, cool place for further storage. Usually such blanks cost at least a year

Conclusion

Each housewife has her own list of preparations that she prepares from year to year. But it’s not all about rolling up raspberries and currants. For variety, you can make jam from overseas persimmons.

Your family and friends will definitely like this preparation. This article provides one of the options for preparing such jam with a photo.

Try it and you will see that from simple ingredients you can prepare a delicious, aromatic treat for the whole family.

Cautions

We can talk endlessly about the beneficial properties of persimmon, however, it also has its contraindications, which we must mention. Persimmon is not recommended for diabetics or those suffering from intestinal obstruction.

It is also worth taking into account that persimmons are incompatible with large amounts of water and dairy products.

If you do not suffer from obstruction or your sugar levels are normal, then let’s continue our acquaintance with persimmons and jam made from this fruit.

Persimmon jam with liqueur and apple

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 tablespoons. (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

Apple jam with persimmon

lemon juice - 15 ml.
persimmon - 480 gr.
granulated sugar - 550-580 gr.
cinnamon in pods - 2 pcs.
green apple - 50 gr.
Blue Curaçao liqueur - 60 ml.

Rinse the apple (preferably the sweet and sour variety), cut out the center, and leave the peel. Grind the fruit into a pulp using a blender.
Wash the persimmon and cut it into sections. Scoop out the pulp using a dessert spoon. Remove the seeds and mix the puree into the apple. Place the mixture in a heat-resistant container for cooking.
Place the pan on the stove, simmer and stir for a third of an hour. Remove from the burner and cool at room temperature for 1.5 hours. Pour in lemon juice and season with granulated sugar.
Stir the mass and continue to boil it again until the grains become homogeneous. Once the granulated sugar has dissolved, add freshly ground cinnamon and add Blue Curaçao.
Continue heat treatment for 10 minutes, then, while hot, pack the treats into sterile jars. Cover with tin lids and allow the delicacy to cool.

Making strawberry jam in a slow cooker:

Step 1: prepare the jam jars.

If you are going to prepare strawberry jam for the winter, then the first thing you need to do is prepare the jars. This can also be done easily and simply using a slow cooker. To do this, pour about 500 milliliters of water into the bowl of the device, install a special basket for steaming, and place clean glass jars in it upside down and place the lids next to it. Select the “steam cooking” mode and sterilize the jars until the steam inside them begins to condense into water and flow down. Sterilized jars and lids should be carefully set aside for now, and the multicooker should be emptied for making jam.

Step 2: prepare the strawberries.

Place the strawberries in a colander and rinse thoroughly with warm running water, and then leave them hanging for a while so that excess moisture drains away. After washing, remove the green tails from the berries. Important: do not soak the strawberries in water for a long time, do everything carefully but quickly.

Step 3: prepare strawberry puree.

In order for our jam to turn out to be jam, and not jam with pieces of strawberries, the berries need to be crushed. To do this, you can use different methods: mash it the old fashioned way with your hands or a masher, pass it through a meat grinder, or cut it into small pieces with a knife. I use the simplest method, in my opinion, I puree the strawberries using an immersion blender. This allows me to achieve the most uniform consistency of the jam. Those who like pieces of berries in the finished jam should use a different method.

Step 4: cook strawberry jam in a slow cooker.

We measure out the 3 cups of strawberry puree we need and pour them into the multicooker bowl. Add 3 cups of granulated sugar there and mix well. Select the “keep warm” mode and wait until all the sugar has dissolved. Now you can proceed directly to making the jam. Set the “baking” mode and temperature to 100-120 degrees. In this case, there is no need to close the lid of the multicooker; on the contrary, the strawberries need to be stirred periodically. In this mode, the jam should not boil too much, but should simmer moderately. And when the strawberries boil, set the timer for 15 minutes. When this time has elapsed, the jam will be ready. Strawberry jam should be prepared immediately after cooking, placing it in previously sterilized glass jars. Let it seem liquid for now, after some time the jam will cool and thicken

Important: you need to put just a little citric acid at the bottom of each jar, and the lids should be tightly closed. If you are not going to make strawberry jam, then let it cool and then serve.

Step 5: Serve strawberry jam.

Of course, it’s better to wait a few hours until the strawberry jam thickens and only then serve it with tea as a dessert.

Please note that homemade jam turns out to be much tastier and healthier than store-bought analogues, and making it is not at all difficult, especially if you have a slow cooker. Strawberry jam is generally a very useful thing to have around the house. It is good either just with tea or, say, as a filling for hot pancakes or a sweet sauce for cheesecakes and pancakes

And you can safely add it to baked goods. And all this will be very tasty. Bon appetit!

Tips for the recipe:

– If you want your strawberry jam to be less sweet, but still thick, use less sugar, but use special gelling additives for jam. When adding them to your jam, follow the instructions on the package.

– Strawberry jam should be prepared in small glass jars.

– To ensure that you get the right strawberry jam, cook it in a slow cooker in exactly the quantity specified in this recipe. Need to prepare more? Then just cook the jam in several stages.

Buying persimmons

Persimmons ripen in October-November, and by mid-November they are on our shelves. Let's learn how to determine which persimmon is suitable for us for jam.

The quality of persimmon is determined by appearance and touch. The fruits should not show any traces of impacts, dents or technical damage. The surface of ripe persimmon is elastic, and the skin is thin, almost transparent. The leaves and stem of ripe persimmon are dry and have a brown tint. If the stalk is green, the persimmon is unripe.

Persimmon jam with orange: recipe in a slow cooker

How to make persimmon jam with a piquant, citrusy sourness? Just! For a new jam recipe you will need:

1 kg of persimmon;
0.75 kg sugar;
3 oranges.

Wash the persimmons and cut them into cubes. If you want to get a homogeneous mass, the fruit can be passed through a meat grinder or in a blender.

Transfer the finished mixture of fruits into a saucepan for jam and add sugar. While the persimmons are brewing, let's take care of the oranges.

We pass the citrus through a juicer and pour the juice into the persimmon. Grind the orange zest in a blender and add to the main pan.

Place the future jam on the fire and bring to a boil. Reduce the heat to low and cook for another 20 minutes, stirring frequently. Remove the foam and enjoy the divine sweet aroma.

Remove the jam and let cool completely. It is boiled twice. Next time, after the jam boils, cook it for only 10 minutes and pour it into jars. This delicacy will fly away before you even blink an eye. Such a pleasant taste, such a sweet jam with an incredible citrus flavor.

persimmon (preferably the “Korolek” variety) - 0.6 kg.
granulated sugar - 330 gr.
orange - 80-100 gr.

Wash citrus and persimmon under the tap and dry on waffle towels. Free the King from the crown and leaves, chop into equal slices. Rinse the orange with boiling water and chop into cubes.
Mix the fruits in one bowl and blend with a blender until pureed. Sprinkle with granulated sugar, do not stir. Leave for 2 hours at room temperature.
After a specified interval, mix the contents with a spatula, put on the fire and wait until it boils. Reduce the burner power and simmer for another 25-30 minutes.
Get rid of the foam in a timely manner, then cool the treat. Carry out the second heat treatment for a quarter of an hour. Immediately pour the jam and close.

You still don’t know what you can make from persimmons for the winter? It can be combined with different seasonal fruits. The citrus fruit, namely orange, gives the product a special piquant flavor. The delicacy turns out bright, aromatic and simply incomparable in taste. If desired, you can add feijoa fruits. Ready-made jam helps restore the functioning of the cardiovascular system and remove salt deposits from the body.

Products:

oranges - 300 g;
granulated sugar - 600 g;
persimmon - 1 kg.

Operating procedure:

The berries are thoroughly washed, dried and cleared of rough skin, stalks and internal seeds. Cut the prepared pulp into medium-sized cubes. Place in an enamel pan.
Rinse the citrus, pour boiling water over it twice and dry. Chop with the skin, but without the seeds, into equal slices. Place in a blender bowl and puree until smooth. Combine the finished orange puree with pieces of persimmon, add granulated sugar, stir. Cover with gauze and leave to infuse for 60 minutes.
After time has passed, the mixture must be stirred with a wooden spoon. Place on the stove, bring to a boil and cook over low heat for 30 minutes, with the lid open.
Then close and simmer for another 10 minutes. Pour the prepared jam into sterile containers, close tightly and put in a cool place.

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

Varnier: persimmon and orange
The most delicious delicacy recipe is made from persimmon and orange.

For this you need the following products:

250 grams of sugar;
450 grams of persimmon (it is better to take a king);
one large orange.

Preparation:

Wash and peel the persimmons. Cut into small cubes.
Peel the orange, separate it into slices, and remove the seeds.
Place the ingredients in a saucepan and add sugar. Wait until they release the juice.
After an hour, put the container with the future jam on the fire.
When the delicacy boils, cook for 30 minutes without covering.
Remove the finished jam from the heat and allow time to cool.
Place the cooled dessert on the stove, and after boiling, cook for ten minutes.
Then place in jars and roll up.

Orange jam in a slow cooker

If you are tired of traditional types of jam and want some variety, we bring to your attention a recipe for an orange delicacy. The bright orange color and rich citrus aroma are sure to please your whole family. To make this jam in a slow cooker, prepare the following products:

oranges – 4-5 pcs.;
water – 0.5 cups;
sugar – 1 kg;
lemon – 0.5 pcs.

Let's look at the process of making jam in a slow cooker step by step:

First, rinse the oranges under the tap and peel them. Then divide each fruit into slices and try to remove the partitions from them as thoroughly as possible, leaving only the pulp.
Place the prepared fruits in a multicooker bowl, squeeze the juice of half a lemon on top, add sugar and pour 100 g of purified water. Leave all the ingredients for about 1 hour so that the oranges release their juice.
After this, turn on the equipment and set the “Steam” mode. Set the time to 30 minutes. Without closing the lid of the device, wait until the mixture boils. Then stir it and cook the jam in a slow cooker for 5-7 minutes.
After this, turn off the equipment and let the treat cool completely. When this happens, turn on the multicooker again in the same mode and cook the jam for another 5 minutes after boiling. Repeat all steps 3-4 times.
Pour the finished jam into clean and sterilized jars, roll them up and hide them in a dark place, placing them upside down and wrapped in something warm. After 1-2 days, remove the jars for storage.

Jam without cooking

We are at the finish line, and very soon you will learn new recipes for delicious persimmon jam, but first we will give you a couple of tips so that your jam turns out with a bang and pleases everyone in your household.

The Korolek variety of persimmon is suitable for making jam; it is most often found on the shelves.
Try the fruits in advance. If the persimmons are sticky, leave them in the freezer for an hour. If it is tart, put it in warm water for half an hour.
Sweet is good, but too sweet... If the persimmon is very sweet, reduce the proportions of sugar.
Experiment with flavors; you can diversify the taste of persimmon jam using spices, such as vanilla, star anise or cloves.
Stir the jam often, as persimmons often burn.

So, we are ready to make jam!

You can preserve all the nutrients and vitamins by preparing jam without cooking. It's easy to prepare. Sugar and fruit in equal quantities, mix in a blender. The product should be stored in the refrigerator. Can be added to porridge, cheesecakes, cottage cheese.

For preparations it is better to take the Korolek variety. If using other types of berries, you will need to freeze them before cooking.

Persimmon and pear jam

persimmon - 850 gr.
pears (preferably winter variety) - 0.8-0.9 kg.

Prepare the pear by rinsing and drying it. Remove the middle part and tail, chop the fruit into equal slices. Now wash the persimmon, remove the peel and remove the seeds. Grind the pulp into cubes.
Mix the fruits together, add 150 ml. drinking water. Place the dishes on the stove and cook after boiling for 20 minutes. Let the treat cool and repeat the heat treatment three more times.
For the last time, do not cool the contents; immediately pour the hot treat into perfectly sterile jars. Seal with tin lids and keep upside down until cool.

Persimmon jam with walnuts

lemon - 40 gr.
granulated sugar - 0.3 kg.
persimmon - 0.5 kg.
walnut (or hazelnut) - 70 gr.
table water - 60 ml.
coffee - 30 gr.

Rinse and remove seeds and peel from persimmons. Chop into pieces of equal size. Place the raw materials in a cooking vessel, add granulated sugar and stir. Infuse the components for 1.5 hours.
Now preheat the oven to 170 degrees. Place the persimmons on a baking sheet and heat for half an hour. During the specified period of time, the contents must be mixed twice.
While the persimmon is baking, place the lemon in boiling water and rub the citrus with a sponge. Remove the yellow layer of zest and chop it. Squeeze the juice out of the pulp. Prepare coffee (ground or instant) in an amount of 40-50 ml.
Remove the persimmon from the oven, pour coffee and lemon juice over it. Sprinkle with zest and stir until smooth (as possible). Place the contents of the pan on the stove, pour in a little drinking water (to avoid burning).
Boil the treat for 40 minutes, stirring constantly. After the specified period, cool the treat, then boil again for 10 minutes. This time add the fried walnut kernels at the initial stage of simmering.
Package the finished treat and then seal it with a tin. Bring upside down to room temperature, covering with a sweatshirt. After about a day, transfer the treat to the cold.

Recipes for original persimmon preparations for the winter

Does classic-style jam last in the cellar for years? In this case, you need to change something and start preparing new original versions of the sweet treat. We invite you to consider a selection of delicious and unusual desserts.

With rum

Products:

granulated sugar - 1.5 kg;
persimmon - 3.2 kg;
ground cinnamon - 16 g;
white rum - 90 ml;
Zhelfix 2 in 1 (orange) - 110 g.

Actions:

Rinse the ripe berries, remove the skin and seeds. Grind the resulting pulp through a sieve into an enamel container. In a cup, mix gelfix with 200 grams of granulated sugar. Combine the 2 resulting masses, mixing thoroughly.
Place on the stove over medium heat. Bring to a boil and add the remaining sugar. Stir, reduce temperature to low and simmer for 60 minutes. A quarter of an hour before turning off, add chopped cinnamon and stir.
Turn off the stove, pour in the rum and mix everything again. Pack into sterile jars and close tightly. After cooling, remove the container with the contents to the cellar or refrigerator.

Not only taste, but also benefits

With walnuts

Products:

lemon - 100 g;
granulated sugar - 700 g;
persimmon - 1.1 kg;
walnut - 150 g;
filtered water - 150 ml;
coffee - 60 g.

Further like this:

Rinse the ripe berries, remove the seeds and rough skin. Chop into equal cubes. Place in a suitable container for cooking, add sugar and mix everything thoroughly. Cover and leave on the kitchen counter for 90 minutes.
Preheat the oven to a temperature of 170 degrees. Place the finished sweet pieces on a clean baking sheet. Place it in the oven and leave for 30 minutes. Don't forget to stir, 2 times will be enough.
Meanwhile, rinse the lemon fruit, place in boiling water for 3 minutes and rinse again with a foam sponge. Cut off the zest in a thin layer and chop finely. Squeeze the juice from the pulp and strain it through a sieve. Dissolve coffee in 100 ml water.
Carefully remove the persimmons from the oven. Place in a saucepan and combine with coffee drink and lemon juice. Pour in the zest, stir and place the container with the contents on the stove. Add a little filtered liquid to prevent the composition from burning; 50 ml will be enough.
Cook on medium heat for 40 minutes, stirring regularly. Cover and leave until completely cool. Add peeled and fried walnut kernels, boil and cook for another 10 minutes.
Place the finished treat into clean, sterile jars. Close tightly, and after cooling, remove to a cool place.

With ginger and pumpkin

Products:

pumpkin - 650 g;
granulated sugar - 400 g;
persimmon - 300 g;
filtered water - 200 ml;
ginger root - 8 cm.

Procedure:

Wash the persimmon, remove the stem and seeds. Chop together with the skin and place in an enamel pan.
Peel the ginger root, rinse and cut into strips on a grater. Wash the pumpkin, remove skin, seeds and fibers. Cut into medium sized cubes.
Combine all prepared ingredients, add granulated sugar, stir. Pour in the required amount of water, place on the stove and bring to a boil. Reduce heat, cook for 1 hour. Do not forget to stir and remove any foam that forms on the surface.
Pack into clean jars and close tightly. Turn it over, wrap it until it cools completely, and then put it in the cellar or refrigerator.

Persimmon jam: recipe with feijoa

orange - 1-2 pcs.
feijoa - 4 pcs.
large persimmon (chocolate) - 5 pcs.
granulated sugar - 260 gr.

Rinse the orange, dip it in boiling water and leave for 1 minute. Dry, remove the peel and chop it into strips. Squeeze the juice from the pulp.
Remove the stems from feijoas and the stems from persimmons. Do not remove the skin; immediately chop the washed fruits into pieces of equal size. Place in a heat-resistant deep container.
Add granulated sugar and orange zest, add citrus juice. Stir, leave the treat for 1.5-3 hours, depending on free time.
After the specified interval, place the container with the contents on low heat, and simmer for a quarter of an hour after the start of boiling. Turn off the burner and allow the treat to cool. Package and seal.

Feijoa fruit

Persimmon with spices

Persimmon jam with spices deserves the title of “the most delicious recipe.” This jam will become the most favorite filling for homemade baked goods, because the spices that we add to it clearly highlight and reveal the taste of fruit from warm countries. Let's look at what spices we need for jam.

Ingredients for persimmon jam:

1 kg of persimmon;
700 g sugar;
3 pcs. carnations;
3 pcs. star anise;
vanillin on the tip of a knife.

The main thing in the recipe is not to overdo it with spices, so that they do not overwhelm the taste and aroma of the jam, but emphasize it.

For variety, cut the persimmon into slices or half-slices so that you can feel the pieces. Place in a cooking container. Sprinkle with sugar and leave for a couple of hours. The persimmon will soak and release juice, forming a syrup.

Place the jam on the fire, let it boil and reduce it to low. Remember that persimmons tend to burn quickly, so stir occasionally. After 40 minutes, add spices to the jam and simmer for another 5-7 minutes so that the spices disperse and give off their wonderful aroma.

Remove the jam and cool, leave it under gauze for a couple of hours. Boil again for ten minutes and safely pour into jars.

The jam will delight you on the coldest winter days with its sunny color, bright taste, carrying a warm mood and atmosphere of southern countries.

Persimmon jam

Cooking time: 1 hour 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 170 kcal.
Purpose: for dessert / for children.
Cuisine: Russian.
Difficulty of preparation: medium.

If you are looking for original recipes and tastes, try spicy transparent persimmon jam without sugar. This is a real discovery in the culinary art. The taste of the delicacy is tart, slightly creamy and aromatic. At first it is perplexing, but after a couple of spoons it is impossible to tear yourself away. Although the preparation is not for everyone, because the taste is truly extraordinary. Due to heat treatment, viscous persimmons make an excellent condiment for cheese or fresh bread. How to prepare such a delicacy? To reveal the taste of this berry, in this recipe it is supplemented with vanilla and lemon.

Ingredients:

water – 70 ml;
star anise – 2 pieces;
ripe persimmon – 1 kg;
pink pepper – 10-15 peas;
lemon – 1 pc.;
vanilla extract or vanilla pod – 0.5 pcs.;
cinnamon – 1 stick.

Cooking method:

Wash the berries, dry them, peel them, and grate the pulp.
Pour water and lemon juice into a saucepan, boil, then add seasonings and a little lemon zest.
Simmer for about 10-15 minutes, then add the berry pulp.
Bring to a boil again, and then, reducing the heat, cook for 20 minutes, stirring occasionally.
Remove the zest and let the jam sit.
At this time, sterilize the jars. Place the prepared delicacy on them and roll up.

Persimmon jam with ginger and pumpkin

Another spicy recipe is described below. Wonderful aroma, ginger and cinnamon evoke the Christmas spirit. Maybe try a Christmas pie with this filling?

Ingredients:

400 g persimmon;
200 g sugar;
12 tsp. ginger;
1 cinnamon stick.

Let's prepare the persimmons as in previous recipes. Wash and remove the skin from the fruit. Let's cut into pieces.

Add sugar to the persimmons and cook for a little more than half an hour until the jam begins to thicken. As in the previous method of preparing persimmon jam, add spices five minutes before the end of cooking. Let it simmer for a few minutes and remove from heat.

Seal the jam in sterilized jars. Ginger lovers will love this aromatic recipe with fragrant cinnamon.

You will need:

Persimmon – 2 fruits (sweet and soft, preferably “Korolek”).
Pumpkin pulp – 250-300 gr. (pre-cut)
A piece of ginger - a tail no more than 3 cm.
Sugar – 1 cup (the 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

pumpkin - 330 gr.
granulated sugar - 0.2 kg.
persimmon - 150 gr.
table water - 0.1 l.
ginger root - 4 cm.

First, wash the persimmon, remove it from the box, dry it and chop it together with the skin. Rinse the ginger root, peel it, and grate it into a large section.
Cut the peel from the pumpkin and remove the fibers, cut the pulp into cubes. Mix with the first ingredients and place in a saucepan. Pour in water and add granulated sugar, knead.
Place the container with its contents on the stove and cook for 50-60 minutes. Get rid of foam in a timely manner, it spoils the appearance and taste of the treat. After the allotted time has passed, pour and close the jam.

Cooking persimmon jam

Persimmon jam is a bright representative of a tasty and very healthy preparation for the winter; in addition to excellent taste, it has a lot of useful components that contribute to a speedy recovery after a long illness, in addition, it has a beneficial effect on the heart muscle in particular and the cardiovascular system in general. , also calm the nervous system, have a bactericidal effect, and so on. However, despite the great benefits of the main component of jam - persimmon, it should not be eaten by people suffering from a disease such as diabetes.

It is no secret that jam can be prepared according to a jam recipe; you just need to make some adjustments to the preparation method and get jam with the taste of your favorite delicacy. So, delicious banana jam can be “transformed” into jam, marmalade or marmalade.

For lovers of a spicy note, we recommend preparing jam with vanilla and cognac - ingredients: • Persimmon - 1 kg; • Granulated sugar - 300-500 g; • Cognac - 150 g; • Ground vanilla or vanilla sugar - to taste.

Method of preparation: Wash the persimmon, remove the pit, remove the leaves. Next, you should “extract” the juice from the pulp, cover the pulp with sugar (the skin should be separated immediately), and mix. When the granulated sugar has melted, the workpiece should be put on fire and cooked until a certain thickness (thanks to the delicate pulp, persimmons boil much faster than other fruits, therefore, their cooking time is also shorter). While the jam is boiling, add vanilla to the juice, boil, remove from heat, add 100-130 ml of cognac, this “brew” should be added to the jam shortly before the end of cooking.

Place the finished jam into hot jars; when the sweet preparation has cooled, the jars should be covered with paper discs dipped in the remaining cognac, then closed with a lid. Should be stored in a cool place.

Photo of persimmon jam

Persimmon jam “Aromatic”:• Persimmon – 0.5 kg;• Granulated sugar – 0.5 kg;• Star anise – 1 pc.;• Vanilla (tube) – 2 cm. Method of preparation:

Prepare persimmons as described in the previous recipe, chop, add vanilla and star anise. Cook for two hours, cool, rub through a sieve, cook again for one and a half to two hours. Place in jars and roll up (stores just as well as Victoria jam).

Persimmon with cognac

persimmon - 600-650 gr.
vanilla sugar - 30 gr.
cognac - 150 ml.
granulated sugar - 0.5 kg.

First of all, it is necessary to prepare the persimmon for further actions. Fruits of the “Korolek” variety are suitable for cooking treats; they are moderately viscous. If you choose a different type, first soak the persimmon in the refrigerator for half an hour.
Then plunge the product into boiling water for 3 minutes, then immediately rinse under the tap. Remove the peel and cut into slices. Get rid of the seeds. You can puree the pulp with a fork or blender.
Mix persimmons with sugar and vanilla, set the container on fire. Boil for 10 minutes after the start of boiling. Finally, add cognac and cool. Carry out a second heat treatment.
While the treat is still hot, pour it into (sterilized) containers. Cover only with tin, then keep under a sweatshirt until it cools. Refrigerate.

There are many delicious recipes for persimmon jam with the addition of apples, tangerines, spicy spices, pumpkin, pears, walnuts, liqueur, cognac, and rum. You can combine the treat with your favorite sweeteners, for example, replace sugar with honey or combine them. Believe me, after tasting the delicacy, even the most sophisticated gourmet will not remain indifferent.

What do you think of this bold but delicious jam recipe? Persimmon jam with the addition of cognac has a pleasant hint of a good alcoholic drink.

To make jam you will need:

1 kg of persimmon;
0.6 kg sugar;
150 ml cognac;
1 packet of vanilla sugar.

Pass the fruits through a blender and place in a saucepan for making jam. Add sugar and vanillin and put on fire. The readiness of persimmon jam can be determined by its color: the jam should darken.

Don't forget to stir the jam while it cooks for 40 minutes. Pour cognac into the prepared, slightly cooled jam and mix thoroughly.

After pouring the jam into the jars, place a paper disk soaked in cognac on top and close with a lid.

These are the recipes for persimmon jam with photos that we can offer you. Be sure to try a couple; this wonderful homemade dessert will become the main delicacy for any tea party. Bon appetit!

Strawberry jam in a slow cooker

You will need: 1 kg of strawberries, 1 kg of sugar.

How to cook:

Sort through the berries, rinse gently under running water, and dry.
Place the berries in the multicooker bowl, add sugar, turn on the “Heat” mode for 20 minutes, leave until cool.
As soon as the berries give juice and the sugar dissolves, set the “Stew” mode for 1 hour.
During the cooking process, the multicooker bowl must be removed at least 2 times and gently shaken. The jam is cooked in its own juice, the berries should retain their shape.
Place the finished jam into sterilized jars.

Apple jam

You will need: 1 kg of apples, 800 g of sugar, 4 g of citric acid, 100 ml of water.

How to cook:

Peel and core the apples and cut into slices.
In a bowl, mix apples with sugar and citric acid.
Place in a multicooker bowl, add water and set to “Soup” mode, bring to a boil.
Cook the jam for an hour in the “Stew” mode.
Place the cooled jam into jars and store.

Redcurrant jam

You will need: 0.5 kg of berries, 900 g of sugar, 1 glass of water, juice of half a lemon.

How to cook:

Pour sand into the multicooker bowl and add water.
In the Baking mode, prepare sugar syrup.
Separate the berries from the ridges, sort, rinse under running water and dry on a paper towel.
Pour the berries into the syrup and cook in the “Stew” mode for 40 minutes.
5 minutes before the jam is ready, add lemon juice.
Pack the cooled jam into sterilized jars.

Plum jam in a slow cooker

Tip: Do not put more than 1 kg of berries in the multicooker bowl, as they may “run away” during cooking; cook in small portions.

Plum jam in a slow cooker

Almost all slices of plums (plums, nectarines or peaches) in jam prepared in the “Stew” mode in a slow cooker will retain their shape and remain intact.

You will need: 1 kg of plums, 1 kg of sugar.

How to cook:

Divide the plums into slices (you can use fresh berries or frozen halves), place them in a slow cooker and cover with sugar.
Turn on the “Stew” mode and cook the jam for 1 hour.
Cook with the lid closed; there is no need to stir the jam.

Rhubarb jam in a slow cooker

You will need: 1 kg of rhubarb, 1 kg of sugar.

How to cook:

Peel the rhubarb petioles from the top films, remove the hard veins, wash, dry, cut into 1 cm pieces.
Pour rhubarb and sugar into the multicooker bowl and leave for 3 hours.
When enough juice appears, turn the multicooker to “Stew” mode and cook without closing the lid for 1 hour.
Place the cooled jam into prepared jars.

How to make jam, jam from overripe persimmons: recipe

Tired of traditional jam and want something new? We invite you to consider a recipe for making a spicy and transparent persimmon dessert. In cooking, this is a real discovery. The taste of the finished product is tart, slightly creamy and aromatic. At first the dessert seems strange, but after 2 spoons it is impossible to tear yourself away from it. Despite the fact that the delicacy is considered an acquired taste due to its extraordinary taste.

Products:

filtered liquid - 150 ml;
star anise or star anise - 4 pcs.;
ripe persimmon - 2 kg;
pink pepper - 20 peas;
lemon - 2 pcs.;
vanilla pod - 1 pc.;
cinnamon stick - 2 pcs.

Procedure:

Wash the main ingredient, dry it and remove rough skin. Grate the resulting pulp using a medium-sized grater. Remove the pits while slicing.
Pour freshly squeezed lemon juice and filtered liquid into an enamel pan. Bring to a boil over medium heat, add prepared seasonings and 1 tsp. chopped zest.
Warm up for a quarter of an hour at low temperature. Then add the persimmon pulp and simmer for 20 minutes, remembering to stir the contents regularly.
Take out the cinnamon and vanilla bean. Cover the persimmon jam and leave to infuse for 30 minutes.
Place the sweet dessert in clean, sterile jars, close the lids tightly, and store in the cellar.

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.

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.

Making all kinds of jams, marmalade or preserves has become our pleasant and very useful annual ritual. Winter preparations are replenished with bright jars with your favorite sweets from apples, pears, raspberries and currants. But sometimes you want to please your family with an unusual dessert, for example, make persimmon jam.

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.

To make the jam velvety and viscous, use ripe fruits, but with elastic, dense pulp. They are easy to clean and grind. You should not buy overripe persimmons, which are difficult to cut and immediately turn into puree. If you do come across overripe fruits, cut them into 2 parts and scoop out the pulp with a teaspoon.

An unripe, hard berry is tart and not juicy. To remove the bitterness from it, you will need 2 times more sugar.

Strawberry jam in a slow cooker

Who loves strawberries? There are many more such people than those who are indifferent to this tasty, aromatic and healthy berry. The strawberry picking season has begun, there are so many berries that you just have time to pick them. You can make delicious jam from strawberries, make compote, prepare dessert or jelly, or bake a delicious pie. You can also make amazingly delicious jam from strawberries. We will make it using a multicooker, so for those housewives who do not yet know where to start, we will tell you how to make strawberry jam in a multicooker.

Products:

strawberries – 1 kg;
sugar – 1 kg;
“Jam preserves” bag.

Making strawberry jam in a slow cooker:

It seems that everything is very simple, the berries are covered with sugar, mixed, the desired program is turned on and that’s it. It turns out that every recipe has its own tricks, which you can’t do without. Let's start by sorting out the berries. We need whole, not rotten strawberries. If you come across spoiled ones, put them aside. Crumpled ones are not allowed to be used to make strawberry jam in a slow cooker. What should you consider when making strawberry jam in a slow cooker? This means that you will have to prepare a delicious delicacy in small batches, because the size of the multicooker bowl is small

It is important that the bowl is only half loaded, because during the process of preparing the jam when boiling, it may “ask” to come out. It is also very important not to spoil the coating of the multicooker bowl, you need to add sugar to the berries in a separate bowl, wait until the juice is released, and then you can transfer the whole mass to the multicooker bowl for heat treatment. The sorted berries must be covered with sugar and left the bowl on the table (cover with a lid, a clean towel) overnight. During this time, the strawberries will release juice and the sugar crystals will dissolve. Next, you will need a blender to puree the strawberries right in the bowl. Pour the entire mixture into a clean multicooker bowl, you don’t even need to stir it

Turn on the “Quenching” program. Let the time be set automatically for now; here it is important to wait until the mixture boils and then you can close the lid of the multicooker. From this moment we set the time to 1 hour. Rest assured, the multicooker will cope with the task perfectly, the strawberries will not burn and will not go anywhere, you won’t even have to collect the foam. After the specified time, you need to mix the contents of the multicooker bowl - you get aromatic strawberry jam. The mass is liquid, but we need it to make jam. Therefore, we add a special powder that contains gelatin to the mass. At your discretion, you can put a pack as indicated in the recipe, and if you want it thicker, then 2. You can find out the thickness of the finished strawberry jam in a slow cooker only after the product has cooled. But you will have something to compare with, and next time you will be able to independently regulate the thickness of strawberry jam prepared in a slow cooker. Even before you start preparing strawberry jam in a slow cooker, you need to take care of jars with lids, because the preparation must wait in the wings in the pantry or basement. So the jars and lids need to be sterilized, either in a slow cooker in advance or, if that doesn’t work, then on the stove or in the oven. Hot strawberry jam in a slow cooker should be poured into prepared jars and immediately rolled up. Then wrap it in something warm (blanket, coat or jacket), leave until completely cool, there is no need to turn the jars over and put them on the lids.