Frozen persimmon jam and tangerine. How to make persimmon jam? Classic persimmon jam

Persimmon in all its versatility is in high demand. An exotic fruit can be purchased in summer and winter at retail outlets of the corresponding direction. The peak of harvest sales is observed in February and continues until the beginning of summer. That is why experienced housewives prefer to stock up on lance-based treats, processing it into jam.

Persimmon and mandarin jam

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

1. It is desirable to carry out manipulations in the evening. Rinse the tangerine and rub the skin with a sponge to remove the buildup. Dip the citrus in boiling water for a quarter of an hour, then move it to cold water. Leave for 8 hours.
2. Rinse the persimmon in the morning, chop it into pieces, scrape the soft area with a spoon. Get rid of the bones, transfer the raw materials to the cooking dishes. Add slices of tangerines with or without zest here.
3. Pour in the granulated sugar in portions and stir at the same time. Let stand covered for 1.5 hours. Now set the refractory container on the fire, cook for 35 minutes.
4. After that, cool the contents directly in a saucepan without a lid (to avoid condensation), you can cover the dishes with gauze. Pack in sterilized jars, close.

Persimmon jam with liqueur and apple

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

1. Rinse an apple (preferably the sweet and sour variety), cut out the middle, and leave the peel. Grind the fruit into a pulp using a blender.
2. Wash the persimmon, cut it into sections. Scoop out the pulp using a dessert spoon. Remove the seeds, stir the puree into the apple. Send the mass to a heat-resistant cooking dish.
3. Set the pan on the stove, simmer and stir for a third of an hour. Remove from the burner, cool at room temperature for 1.5 hours. Pour in lemon juice, season with sugar.
4. Stir the mass and continue to boil it again until the grains become homogeneous. As soon as the granulated sugar has dissolved, pour in the freshly ground cinnamon and add the Blue Curacao.
5. Continue heat treatment for 10 minutes, then pack the treats in sterile jars while hot. Close with tin lids, let the treat cool.

Persimmon and orange jam

• persimmon (preferably the King variety) - 0.6 kg.
• granulated sugar - 330 gr.
• orange - 80-100 gr.

1. Wash the citrus and persimmon under the tap, dry on waffle towels. Release the Kinglet from the crown and leaves, chop into equal slices. Rinse the orange with boiling water and chop into cubes.
2. Mix the fruits in one bowl, scroll with a blender to a puree state. Sprinkle with sugar, do not mix. Leave for 2 hours at room temperature.
3. After a predetermined interval, stir the contents with a spatula, send to the fire and wait for the boil. Reduce the power of the burner, boil the mass for another 25-30 minutes.
4. 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. Pour the jam immediately and close.

Persimmon and pear jam

• persimmon - 850 gr.
• pears (better than the winter variety) - 0.8-0.9 kg.

1. Prepare the pear by rinsing it and drying it. Remove the middle part and tail, chop the fruits into equal slices. Now wash the persimmon, remove the peel and take out the seeds. Chop the pulp into cubes.
2. Mix the fruits together, add 150 ml. drinking water. Set the dishes on the stove, cook after boiling for 20 minutes. Let the treat cool, repeat the heat treatment three more times.
3. 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.

1. Rinse, peel the persimmon from seeds and peel. Chop into pieces of equal size. Send the raw materials to the dishes for cooking, add granulated sugar, stir. Infuse the components for 1.5 hours.
2. Now preheat the oven to 170 degrees. Put the persimmon in a baking sheet, warm up for half an hour. For the specified period of time, the contents must be mixed twice.
3. While the persimmon is baking, dip the lemon in boiling water and rub the citrus with a sponge. Remove the yellow layer of zest, chop it. Squeeze out the juice from the pulp. Prepare coffee (ground or instant) in an amount of 40-50 ml.
4. Remove the persimmon from the oven, pour coffee and lemon juice over it. Sprinkle with zest, mix until smooth (as far as possible). Put the contents of the pan on the stove, pour in some drinking water (to avoid burning).
5. Boil the delicacy for 40 minutes, stirring constantly. After the specified period, cool the treat, then boil again for 10 minutes. This time, add the roasted walnut kernels at the initial stage of languishing.
6. Pack up the finished treat, then cork with tin. In an inverted state, bring to room temperature, covering with a sweatshirt. After about a day, transfer the treat to the cold.

• persimmon - 950 gr.
• refined sugar - 480 gr.
• lemon (large) - 1 pc.

1. Rinse the persimmon, dry it and cut it in half. Remove the pulp with a spoon, put it in a multicooker container. Sprinkle with sugar, add lemon juice.
2. Stir the contents of the bowl with your hand, leave for 1 hour to infuse. Then turn on the multicooker in the "Extinguishing" mode for 30-40 minutes.
3. When the program is over, start packing the treat in sterile jars. Twist with a tin, then cool at room temperature under a sweatshirt.

Feijoa persimmon jam

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

1. Rinse the orange, dip it in boiling water and leave for 1 minute. Dry, remove the peel and chop it into strips. Squeeze out the juice from the pulp.
2. Rid the feijoa from the tails, and the persimmon from the stalks. Do not remove the skin, immediately chop the washed fruits into pieces of equal size. Send in a heat-resistant deep container.
3. Pour sugar and orange zest, add citrus juice. Stir, leave the treat for 1.5-3 hours, depending on free time.
4. After the named interval, set the dishes with the contents on a small fire, boil after the start of boiling for a quarter of an hour. Turn off the burner, let the treat cool down. Unpack and seal.

Persimmon jam with rum

• granulated sugar - 0.75 kg.
• persimmon - 1.6 kg.
• freshly ground cinnamon - 8-10 gr.
• rum (preferably white) - 45 ml.
• gelfix 2-in-1 (orange) - 55 gr.

1. Rinse the persimmon and remove the peel. Get rid of the seeds, wipe the pulp with a sieve. Connect gelfix with 100 gr. granulated sugar, add this mass to the persimmon.
2. Send the contents for cooking, after the first bubbles, sprinkle with the remaining sugar. Boil the treat for 1 hour, 5-10 minutes before the end of the process, add freshly ground cinnamon.
3. Mix the composition. When time is up, add rum. Immediately carry out packaging and closing the cans with tin lids. Store in the kitchen until cool, then refrigerate.

Persimmon jam with ginger and pumpkin

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

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

Persimmon jam with cognac

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

1. 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 have chosen a different type, first soak the persimmon in the refrigerator for half an hour.
2. Then dip the product in boiling water for 3 minutes, then immediately rinse under the tap. Remove the peel, cut into slices. Get rid of the seeds. You can puree the pulp with a fork or blender.
3. Mix persimmon with sugar and vanilla, set the container on fire. Boil 10 minutes after the start of bubbling. At the end, season with cognac and cool. Carry out a second heat treatment.
4. While the treat is still hot, pour it into containers (sterilized). Close only with tin, then keep under a sweatshirt until cool. Put away in the cold.

There are many delicious recipes for persimmon jam with the addition of apples, tangerines, spicy spices, pumpkins, pears, walnuts, liquor, brandy, rum. You can pair the treat with your favorite sweeteners, such as substituting honey for sugar, or a combination of the two. Believe me, after tasting the delicacy, even the most sophisticated gourmet will not remain indifferent.

Video: persimmon jam

How to cook persimmon jam? Secrets and subtleties of cooking. TOP 6 delicious recipes.
The content of the article:

Eating jam in winter is a tradition on a snowy and frosty day. However, sometimes you want something exotic, for example, persimmons. It is on a par with tangerines in winter is very popular. But some varieties are viscous, so this fruit is not to everyone's taste. From such fruits, you can cook a variety of blanks, for example, cook jam. After all, it is high time to debunk the myth that jam is made only in summer. It can be brewed all year round from winter fruits, as in this example of persimmon. And since the berry has several varieties, the jam can turn out with a different taste, but it will always be a beautiful amber color. Several recipes for this delicacy from an unusual product are presented below.

To know how to make delicious persimmon jam, you need to learn some simple secrets that will help you get a flawless treat.

• Choose a persimmon for appearance. Ripe fruit with elastic soft surface, dry brown leaves. If the stalk is green, then the persimmon is unripe.
• For jam, do not use fruits with cracks and dark spots.
• If the berry is tart, then you can get rid of it by freezing the fruit. It is better to freeze persimmons that are not yet ripe with a dense structure.
• Another way to get rid of astringency is to dip the fruits for half an hour in warm water.
• The best variety for jam is considered "Korolok".
• To cook jam, take an aluminum or enamel pan.
• Wash the jars thoroughly beforehand and sterilize by dousing with boiling water.
• Persimmon can burn, so cook it over very low heat, stirring constantly.
• You need to add alcohol (cognac, liquor, rum, etc.) at the end of cooking. Do not do this while cooking.
• Sugar can be replaced with fructose, but it should be less, otherwise the jam will turn out too sweet.
• After filling the persimmon with sugar or fructose, the mass is kept for a couple of hours so that the berry releases juice.
• If the persimmon is not very juicy, then first boil the syrup from sugar and water.
• When adding cinnamon, you should follow the jam, because. it can run away. Then you will need to extinguish the foam.
• Do not add spices in large quantities, because. in combination with delicate persimmons, they manifest themselves strongly.
• For "honey" persimmons, lemon and cognac are considered the best additives.
• Citrus fruits can be added in the form of juice, pulp and zest.
• If the berry is very sweet, then the amount of sugar can be reduced to half of the recommended serving, which is suggested in the recipe.
• Take a gelling additive for 1 kg of persimmon 40 g to get a liquid and flowing jam. If you want to get a denser treat, increase the amount of gelatin to 60 g.

For making jam in a slow cooker, the optimal program is "Stew", the "Baking", "Jam" or "Multi-cook" mode is also suitable. Otherwise, the cooking process is no different from using the usual pots and gas stoves.

• Calorie content per 100 g - 282 kcal.
• Servings Per Container - 6
• Cooking time - 1 hour

Ingredients:

• Sugar - 0.5 kg
• Persimmon - 1 kg
• Large lemon - 0.5 pcs.

Step-by-step preparation of persimmon jam in a slow cooker:

1. Rinse the berries, dry and remove the pulp.
2. Place the persimmon in the thicket of the multicooker.
3. Sprinkle it with sugar, add lemon juice and mix.
4. Turn on the "Extinguishing" program with a timer for half an hour.
5. After this time, roll the treat into sterilized jars.

A simple persimmon jam will take an hour, and the result will be extraordinary with a honey taste.

Ingredients:

• Persimmon - 1 kg
• Sugar - 1 kg
• Water - 2 tbsp
• Citric acid - 0.5 tsp

Step-by-step preparation of simple persimmon jam:

1. Remove the skin from the persimmon and cut into cubes.
2. Make syrup from sugar and water. After boiling, dip the persimmon into it.
3. Cook the berries over low heat for 50 minutes, stirring occasionally and removing the foam.
4. 10 minutes before cooking, add citric acid.
5. Remove the finished jam from the heat, cool and pour into jars.
6. Seal the jam with lids and store it in a cool place.

Persimmon jam with cognac is the most common and classic recipe. The taste of the finished dessert is rich and spicy. And after the tasting, even the most sophisticated gourmet will not remain indifferent.

Ingredients:

• Persimmon - 600-650 g
• Vanilla sugar - 30 g
• Cognac - 150 ml
• Sugar - 0.5 kg

Step by step preparation of persimmon jam with cognac:

1. Remove the peel from the persimmon, cut into slices, get rid of the seeds and turn the pulp into a puree with a fork or blender.
2. Mix persimmon with sugar.
3. Send it to the fire and boil for 10 minutes after boiling.
4. At the end, season with cognac and cool.
5. Repeat heat treatment.
6. Pour the hot treat into sterilized containers. Cover with a warm blanket and put away in the cold.

Despite the fact that it is better to make jam from ripe persimmons, overripe fruits can also be used to make an amazingly tasty treat. To do this, you need to add spices to the jam and put more sugar to get the right consistency.

Ingredients:

• Badian - 2 stars
• Persimmon - 1 kg
• Citric acid - to taste
• Carnation - 3 pcs.
• Sugar - 800 g

Step-by-step preparation of jam from overripe persimmon:

1. Peel the berries from the leaves with the stalks, rinse and dry.
2. Remove the pulp, place it in a saucepan and sprinkle with sugar.
3. After an hour, put on fire and after boiling, cook for 40 minutes.
4. Then season with spices and soak for 2 hours.
5. Boil the jam for another 10 minutes and arrange it in jars.

Homogeneous, with a honey taste and slight sourness, persimmon jam with the addition of citrus fruits is obtained. It is perfect for filling in pastries, in curd mass, semolina or oatmeal.

Ingredients:

• Persimmon - 2 kg
• Sugar - 1 kg
• Lemon - 1 pc.

Step-by-step preparation of persimmon jam with lemon:

1. Wash the persimmon, remove the peel and seeds and cut into cubes.
2. Put it in a bowl for cooking and sprinkle with sugar.
3. Pour the fruit mass with warm water and leave for 1.5 hours.
4. After the time has passed, put on fire and boil.
5. Simmer for one hour.
6. Peel the lemon with seeds and cut into cubes.
7. 15 minutes before readiness, send it to the jam and boil for 15 minutes.
8. Pour the finished hot jam into hot jars and roll up the lids.

Persimmon jam is a very unusual delicious dessert that will appeal not only to sweet tooth, but also to true gourmets. In winter, when all the other blanks have long been rolled up, you can take a little time to prepare such a delicacy for the everyday and festive table.

Do you make persimmon jam?

Persimmon belongs to overseas berries, the jam from which is completely unusual for a Russian person. It appears on the shelves only in the winter. In addition to taste, it is valued for its rich chemical composition, which determines many useful and medicinal properties of the berry. For the prevention of cancer, cleansing the body, improving digestion and the functioning of the cardiovascular system, the berry can be consumed fresh or cooked fragrant jam, for which there are a lot of recipes.

Reviews of persimmon jam recipes are often positive. Ease of preparation and a minimum of ingredients have made them very popular.

How to cook persimmon jam correctly

Preparation of fruits for cooking blanks largely depends on its variety. The most suitable berry variety for making jams is Korolek. It is also called chocolate and is qualitatively different from its usual varieties. Sweet berry, even when not fully ripe, slightly brownish on the outside and inside, and its shape is round. Good jams are also obtained from astringent varieties of berries, but its fruits must be properly prepared.

Two methods are used to remove viscosity and astringency:

• freezing fruits (only if their structure is quite dense);
• exposure of berries in warm water for 30 minutes.

Important! In order to choose ripe fruits, you need to pay attention to their stalks - if they are green, then the fruit has not yet ripened.

The surface of the berry should be soft, but elastic. If there are darkening and cracks on it, then it is better to refuse the purchase.

Before you start cooking jam, you need to prepare jars and lids, as well as an enamel pan. Below are a few general helpful tips to help you prepare a delicious winter harvest.

1. Since the berry tends to burn, during the heat treatment, you need to set a small fire, stir the contents of the pan from time to time.
2. Instead of sugar, some use fructose, but make a smaller amount of it.
3. In order for the berry to give juice, it is covered with sugar and kept for 2 hours.
4. All ingredients containing alcohol are added at the very end of the heat treatment.
5. When using not juicy persimmons, sugar syrup is pre-boiled.
6. When using sweet fruits, the amount of sugar indicated in the recipe should be reduced.
7. The sweet taste of berries goes well with many fruits and spices.

Important! If spices and spices are present in persimmon jam recipes, then their amount should not be increased.

Against the background of the delicate taste of berries, one can feel their strong manifestation in the preparation. Jams that include cinnamon in the recipe give a strong foam that needs to be extinguished.

Immediately before cooking, persimmons are washed, cleaned of seeds and skins.

Persimmon jam with lemon

Often a small amount of lemon is added to persimmon jam. Citrus will give it a slight sourness and a refreshing aroma. To prepare it you will need:

• persimmon - 2 kg;
• lemon - 1 pc.;
• sugar - 1 kg.

Cooking process.

1. Diced persimmons are put in a saucepan, sprinkled with sugar, and poured with warm water. The mass is left for 1.5 hours.
2. Then, after boiling, the fruits are boiled over low heat for 1 hour.
3. 15 minutes before the end of the heat treatment, a lemon peeled from the peel, seeds and cut into medium-sized cubes is added.
4. The hot mass is poured into jars, rolled up.

Persimmon jam slices

Before cooking the workpiece according to this recipe, the fruits are cleaned only of seeds, and the skin with pulp is left. Needed here:

• persimmon - 2 kg;
• lemon - 1 pc.;
• sugar - 0.8 kg.

Cooking.

1. Cut the persimmon into slices, sprinkle with sugar and leave for 2 hours.
2. The lemon is washed, scalded with boiling water and, together with the peel, thinly cut into circles. Citrus pieces are placed in a saucepan and boiled in water for 3 minutes.
3. Pour a glass of water into the pan with persimmons and wait for the boil. Then lemon is added and everything is boiled together for 6 minutes.
4. The finished jam is put into jars, rolled up.

The most delicious recipe for persimmon jam with cloves and star anise

Ripe berries can be used in this recipe. To obtain the desired consistency, add more sugar. The spices indicated in the recipe will give it a pleasant fragrant taste. Ingredients:

• persimmon - 1 kg;
• sugar - 0.8 kg;
• cloves - 3 pcs.;
• star anise - 2 pcs.;
• lemon acid.

Cooking technology.

1. After an hour of exposure, sprinkled with persimmon sugar, the mass is set on fire, boiled and boiled for 40 minutes.
2. After the end of the heat treatment, seasonings are added and the jam is cooled for 2 hours.
3. The heat treatment is repeated, but its time will be only 10 minutes.
4. The finished workpiece is placed in jars and rolled up.

How to cook persimmon and apple jam

A blank prepared according to this recipe can be served at the festive table; all guests will appreciate this unusual delicacy. The list of ingredients is as follows:

• persimmon - 1 kg;
• apple - 1 pc.;
• sugar - 0.6 kg;
• lemon juice - ¼ tsp;
• cognac - 50 ml;
• cinnamon - 2 sticks.

Cooking technology.

1. Fruits and berries chopped with a mixer are boiled for 20 minutes.
2. The fruit mass is cooled for 45 minutes.
3. Lemon juice, sugar are added and boiled to a thick consistency over low heat.
4. After heat treatment, cognac and cinnamon are added, after which the mass is left to infuse for 0.5-1 hour.
5. The mixture is placed in containers, twisted.

How to make persimmon and orange jam

The recipe is simple, but in the end the dessert turns out very tasty. Orange harmonizes perfectly with the sweetness of the berry. Components:

• persimmon - 0.5 kg;
• orange - 1 pc.;
• sugar - 1.5 tbsp.

Cooking.

1. Citrus slices are crushed in a blender and combined with persimmon pulp, chopped randomly, sent with granulated sugar.
2. Heat treatment continues 30 he after boiling.
3. The mixture is cooled, cooking is repeated - its duration will be 10 minutes.
4. The mass is poured into jars, twisted.

How to make persimmon jam with tangerines

Of all the persimmon and citrus jams, the variant using tangerines is sweeter. All ingredients (berries, fruits and sugar) are taken in the same proportions - 1 kg each.

1. Tangerines are prepared in advance - 8 hours before cooking. They are blanched for 10 minutes without peeling.
2. Tangerines are peeled and divided into slices. The zest can be added if desired, cut into pieces.
3. Persimmon pulp, tangerines, zest, sugar are added to the pan and left for 1.5 hours.
4. Cooking begins on low heat, then it is increased to boil, and reduced during the main heat treatment, the duration of which will be 30 minutes.
5. Hot jam is placed in containers, rolled up.

Recipe for persimmon and pumpkin jam

Jam made according to the proposed recipe will be very sweet, so you can diversify your usual breakfast and serve it with porridge, cottage cheese or pancakes. Ingredients:

• persimmon - 500 g;
• pumpkin - 300 g;
• ginger root - a piece of 5 cm;
• sugar - 200 g.

Cooking.

1. The fruits are crushed in any convenient way (cubes or mashed), finely rubbed with ginger, sugar and half a glass of water are added.
2. The mixture is boiled for 1 hour. Periodically rising foam is removed.
3. The hot billet is poured into jars, rolled up.

A simple recipe with cognac and vanilla

This recipe for making jam has become a classic - cognac gives piquancy to sweet fruits. Needed here:

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

Cooking.

1. The berries are cut and crushed to a puree consistency with a fork or mixer.
2. Sugar is poured into the mashed mass and mixed. All put on fire and boil for 10 minutes from the moment of boiling.
3. Cognac is poured into the pan, the mixture is left to cool.
4. The jam is boiled again for 10 minutes.
5. The product is poured into containers, rolled up, wrapped.

Persimmon jam, recipes in a slow cooker

Excellent jams are obtained from hostesses who have a slow cooker. Any kitchen assistant has the “Extinguishing” function, which is just what is useful for cooking the workpiece. The product at the exit is saturated and fragrant, since the lid is tightly closed during the heat treatment. The simplest, which has already become a classic, recipe for a slow cooker provides for the following components:

• persimmon - 1 kg;
• lemon - 1 pc.;
• sugar - 0.5 kg.

Cooking.

1. The pulp of the berry is put into a multicooker bowl, sprinkled with sugar and juice squeezed from a lemon is added.
2. After mixing all the components of the jam and installing the lid, turn on the required mode and cook for 30 minutes.
3. The finished product is poured into containers, rolled up.

Rules for storing persimmon jam

The terms and conditions of storage of jam directly depend on the lids with which the jars are closed. In a city apartment, you can store blanks that are tightly rolled up with metal lids. If there is a basement or a place in the refrigerator, you can use nylon covers. In this case, the blanks do not lose their useful and gustatory qualities within 24 months.

Conclusion

Persimmon jam, made according to one of the recipes proposed above, will delight relatives and friends gathered at the family table. The unique sweetness and bright aroma of healthy berries will warm you on cold winter evenings, and in spring they will give strength and energy to the body.

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Since the persimmon ripening season does not last long, from two to three months, then of course you want to make all kinds of blanks out of it for the future. Winter is long and sometimes protracted, so bright and tasty ones will come in handy. I just adore persimmon and I am ready to eat it in any form. I recently began to prepare persimmon jam, and today I bring to your attention the most delicious recipe of all that I know. Fresh persimmons do not last long. Therefore, the jam recipe came in handy for me. And my whole family just loves such an exotic jam: it is sweet, tasty and has a beautiful, attractive look. There is another way to save and prepare persimmons for future use, I saw this method in one TV show - this is drying persimmon fruits. But persimmons need to be dried at a certain temperature, under certain humidity conditions, so I immediately ruled out this method. Now I just roll up jars of persimmon jam for the winter and enjoy it until spring. Which is what I advise you.



Required products:
- 800 grams of persimmon,
- 500 grams of granulated sugar,
- 1 cinnamon stick,
- 1 pinch of citric acid,
- 2 pinches of vanilla sugar.




I wash the persimmons and cut off the tails. If the fruits are soft, then the tail itself moves away from the fruit. Persimmon for jam is better to take well-ripened and even soft. Soft persimmon has a rich taste and pleasant non-astringent flesh.




Now I cut the pulp into medium pieces. If there are bones, then I remove them.




I sprinkle the persimmon with granulated sugar, let it brew for 6-8 hours.




Then I cook on low heat, stirring occasionally for 45 minutes.




Then I add a little vanilla sugar to give additional flavor.




I add a pinch of citric acid to make the jam with a little sourness.




After the jam boils with vanilla sugar and citric acid for 5-7 minutes, I put a cinnamon stick in the hot jam. I boil for another 10 minutes.




Before pouring the jam into jars, I take out the cinnamon from it, it will be clearly visible. I fill the steamed and dried jars with sweet and tasty persimmon jam. That's what my kids call it. They say: "Mom, when will you open the persimmon jam."




While the jam is still hot, I roll it up with lids, wrap it with a “fur coat” and let it cool. As the jam cools, it becomes thicker and more flavorful. Try also to cook no less tasty and bright