How to Cook Persimmon Jam: Recipe

In the winter season, a large number of exotic fruits can be found on the markets. It should be noted that the price for them varies according to the season. That is why the fruit of persimmons can be purchased for little money immediately after Christmas. This is due to the fact that the holiday hype has already passed, and on the shelves were goods that have been stuck since last year. This pricing policy allows you to prepare jam from this fruit without big expenses and special difficulties.

Ingredients

For preparation it is required:

- Persimmon - 2 kg;

- sugar - 0.5 kg.

Selection of fruits

Before you go to buy persimmons, you need to understand that these fruits become sweet only by the end of their maturation, and before that they have a tart taste. That's why jam from persimmon is made from fruits that are already overripe. In this case, they are not only good for this recipe, but they can also be quite cheap, because they have lost their presentation. However, one should not purchase damaged fruits or with obvious defects. They can contain harmful to the body bacteria and even parasites.

Preparation

Before you start making jam from persimmons, all the fruits should be thoroughly washed and separated from the leaves. Then the fruit is cut into small pieces, removing the bones. If the persimmon is so soft that it immediately loses its shape, then do not worry, because in the end the result should be a homogeneous mass.

Some cooks and housewives prefer to remove the peel so that it does not fall into the persimmon jam. The recipe for cooking does not change from this. However, before making a decision, you should try the skin. If it is not tart, then you can leave it.

Cooking

After the fruit is separated, they are placed in a metal container and covered with sugar. In this form, the products should be kept in a cool place for 8 hours. Then they put on a slow fire, on which jam from persimmons are cooked for one hour. Sometimes this period is increased, so that more moisture evaporates and jam is obtained, although it is believed that this should not be done, otherwise the volume will decrease significantly and taste will deteriorate.

Also worth noting that at the time of cooking in the dish you can add various spices or herbs. This can significantly change the final taste, giving it a piquancy. However, true connoisseurs of these fruits prefer not to do this in order to preserve the natural flavor.

Long-term storage

Usually jam from persimmons immediately goes into use. This is due to the winter period of its preparation and excellent taste qualities. If there is a desire to save it for the future, immediately after the end of the cooking process, it must be packaged on previously prepared banks and tightly closed with special lids. After that, the dishes are put in a warm place upside down and wrapped with a towel. This ensures uniform cooling. When the jam has cooled to room temperature, it is placed in a dark and cool place, where it will be until consumed.