Persimmon jam: 11 most delicious recipes

Persimmon
Good afternoon, my beloved readers! Both children and adults love sweet treats, despite the fact that in some cases they are not at all good for their figure and health.

Meanwhile, there are also sweets that are healthy, but you can’t buy them in a store; you can only prepare them at home. In which store can you find persimmon jam today? That's right, in no way.

The exotic berry is sold only in fresh or dried form. And at home you can make a similar dish for those with a sweet tooth, and right now we will prepare persimmon jam, I will reveal the most delicious recipe for you and tell you how to make incredibly tasty and healthy jam (jam) from persimmons with oranges, lemon and tangerines.

It is worth noting that all the methods for preparing persimmons, which will be described in this article, allow you to preserve the taste, color, and benefits of natural products as much as possible. It is worth choosing ripe soft fruits for jam, preferably non-astringent varieties.

Persimmon jam with lemon

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 is 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.

Overripe persimmon jam

How to choose persimmon for jam

It is preferable to eat persimmon fresh. However, the seasonality of the berry and the desire to see it on your table all year round lead to different options for persimmon preparations. One of the most common methods was jam.

To prepare the product, the persimmon must be soft and ripe. Purchased unripe berries are left in the freezer for 4-5 hours. At sub-zero temperatures the fruit “ripens”. If the variety is too sweet, you need to reduce the amount of added sugar. If the fruit is not juicy enough, syrup made from water and sugar at a ratio of 1:2 is added to the peeled berries. Next, prepare the jam according to the recipe.

Fact! In jam with peel, more tannins are retained.

Overripe, stale, but unfermented fruits are suitable for jam. The pulp of such berries is separated from the peel using a spoon.

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).
Fresh orange – 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.

Feijoa fruit

Persimmon and feijoa jam

How to wilt persimmons

You can try drying this juicy and fleshy fruit. To do this, choose denser berries and tie strong ropes or threads to their stalks. Persimmons are hung in a dark, well-ventilated room with a cool temperature.

After 7-8 days, a white coating will form on the fruits - this will begin to release sugar. Starting from this day, you need to regularly (every two days) lightly knead the fruits with your hands. Thanks to these actions, the dried persimmon will be quite soft.

Important! Fruits are dried for a long time - for persimmons it is about two months.

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 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

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.

Jam: persimmon with lemon

Persimmon for the winter - cooking secrets

To make persimmon jam even tastier, it’s worth learning a few simple but effective secrets. It is necessary to add cognac, liqueur and rum at the end of cooking; this cannot be done during cooking. If you replace sugar with fructose, you need to add a little less of it so that the resulting jam does not turn out too sweet. After covering the persimmons with them, you should let the mixture sit for a couple of hours so that the berries release their juice. A few more simple tips:

It is recommended to take Zhelfix in a ratio of 40 g per 1 kg of persimmon. This will create a liquid and flowing jam. If you need a thicker treat, you should increase the amount of gelling additive to 60 g.
When adding cinnamon, you need to keep an eye on the jam, because it can “run away”. At this time you will have to extinguish the foam.
Before cooking, you should carefully examine the fruits and remove those that have cracks and dark spots.
If you are not a big fan of spices, do not add them in large quantities or eliminate them altogether, because in combination with delicate persimmons they are very powerful. For “honey” berries, the best “neighbors” are lemon and cognac.
In recipes containing oranges and other citrus fruits, you can add their pulp, juice and even zest.
It is recommended to freeze persimmons that are not yet ripe and have a dense structure. If you use half-ripe fruits, then after the procedure they will become liquid and will not be suitable for making jam.
Really ripe fruits can be purchased in October and November. At this time, it is recommended to make preparations from persimmons before they lie on the shelves.
You can get rid of astringency not only by freezing. You just need to soak the persimmon for about half an hour in warm water.
If the berry tastes too sweet, you can reduce the sugar to half the amount called for in the recipe.

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

Varnier: persimmon and orange

Recipe for cooking in a slow cooker

More tasty jam is obtained when cooked in a slow cooker. Since the lid does not open, the delicacy has a rich taste.

A simple recipe consists of the following products:

persimmon (overripe varieties can be used);
0.5 kg sugar;
lemon.

Instructions:

Remove the pulp from the berries, place in a slow cooker, add sugar. Squeeze the juice from the lemon. Mix everything thoroughly.
Select the “Stew” or “Jam” mode and cook for 30 minutes.
Roll up the finished treat in jars.

Jam made from overripe fruits, the consistency resembles jam.

Persimmon and pumpkin delicacy in a slow cooker

To prepare this delicious dessert with ginger and pumpkin you need:

Pumpkin.
Two persimmons.
Ginger.
Water (100 grams).
1 cup of sugar.

Grind pumpkin and exotic berries. Grate ginger root (5 cm). Place in a slow cooker, add sugar, add water. Turn on the “Stew” mode and cook for about an hour. Place the jam in a container and roll it up.

Advice! If the persimmon is not very juicy, then you can stir it twice during the cooking process.

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 slice (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.

Sugar-free persimmon jam

Interesting facts about persimmons

There are several interesting facts about this amazing berry that are worth paying attention to.

In the Middle East, the fruit symbolizes wisdom, and among the Japanese, the golden fruit represents the desire for victory.
The largest variety of persimmon grows in South America and is called “Chocolate Pudding”. One berry can weigh up to 600 g.
In many countries around the world, persimmons are added to alcoholic drinks.
The indigenous people of North America used the fruits of the wild tree to make bread.
In Armenia and Georgia, persimmons are considered a sign of family happiness and prosperity.

Persimmon jam is aromatic, sweet and tasty. Prepared according to any recipe, it is used for baking and preparing confectionery products.

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 sticky, dense or soft).
Lemon – 1 small fruit (with 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

Persimmon jam with cognac

A simple recipe with cognac and vanilla

This recipe for making jam has become a classic - cognac adds piquancy to sweet fruits. Here you need:

persimmon – 650 g;
sugar – 500 g;
vanillin – 30 g;
cognac – 150 ml.

Preparation.

The berries are chopped and crushed to a puree consistency using a fork or mixer.
Granulated sugar is poured into the mashed mass and mixed. Place everything on the fire and cook for 10 minutes from the moment it boils.
Cognac is poured into the pan and the mixture is left to cool.
Boil the jam again for 10 minutes.
The product is poured into containers, rolled up, and wrapped.

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.

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 - 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