Delicious and healthy dessert - persimmon jam

Persimmon is a favorite fruit of many. But few have tried to make persimmon jam. Such a delicacy can be safely called unusual and even exotic. Taking into account the seasonality of this fruit, making jam or jam allows you to make a supply for the whole year. There are many recipes, each of them has its own characteristics and advantages. Consider the classic way of making jam - it is he who preserves the maximum taste and aroma of an exotic fruit.

It is important to know that persimmon jam, the recipe for which will be presented below, is not only tasty, but also a healthy delicacy. It contains fructose, glucose, beta-carotene, potassium and magnesium. By adding this dessert to the menu, you can strengthen your immune system and protect yourself from bad mood and stress.

Persimmon jam is the perfect condiment for hard cheese or freshly baked bread. This combination correctly reveals the taste of the overseas fruit.

Rules for choosing fruits for persimmon jam

Considering the classic recipe for persimmon jam, it is worth selecting ripe fruits that are not too viscous. Ripe fruits have such qualities, so the preparation of jam can be postponed until the end of the ripening season. It is preferable to use the variety "Korolek".

The main criteria for choosing persimmons for jam:

• the fruit has no defects - cracks, rotten spots;
• the skin is even, dense, translucent;
• the surface of the fruit is slightly soft to the touch, but at the same time quite elastic;
• the peduncle is completely dry and brown in color.

Do not buy persimmons if the stalk is dry but green - this indicates that the fruit was picked unripe. Consequently, its taste is low.

Classic persimmon jam recipe

Classic persimmon jam, a recipe with a photo that will be presented below, is prepared without sugar (if desired, sugar is added at the rate of 0.8 - 1 kg per 1 kg of fruit). The finished dessert turns out to be a little tart, creamy and very fragrant. Since persimmon contains a lot of glucose and fructose, no additional sweeteners are required. The addition of spices and lemon enhances the flavor of the jam.

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;
• lemon medium - 1 pc.

It is important to use natural spices, not powdered ones. After all, when ground, they have a limited shelf life. In addition, many unscrupulous manufacturers add different fillers in order to reduce the cost of the product, and this negatively affects the taste of persimmon jam according to the classic recipe.

The main stages of making persimmon jam:

1. Preparation of ingredients. Persimmons need to be washed well, dried on a cloth. When cleaning, not only the stalk is removed, but also the skin. The pulp can be grated, mashed with a potato grinder or minced.
2. Squeeze the juice from the lemon. The zest should not be thrown away or chopped - it is added whole during the cooking process.
3. In a heavy-bottomed saucepan, combine water and lemon juice. Heat until boiling over medium heat, add spices and zest. Simmer for 15 minutes over low heat.
4. Add chopped persimmons to the syrup, after boiling, cook for about 20 minutes. Stir the jam throughout the cooking time to prevent it from sticking to the sides of the pan.
5. Remove the zest at the end of cooking.Pack the ready jam in sterilized glass jars and roll up.

Lemon can be replaced with orange - then the taste of the dessert will become brighter, more piquant.

It is advisable to store jam in the refrigerator or basement.