How to make persimmon jam - a classic recipe and in a slow cooker

Persimmon is good in its pure form, but you can diversify it with spices, creating your own unique taste. You can add to persimmon:

• Lemon
• Vanilla
• Star anise
• Cinnamon
• Lemon
• Carnation

But everything is good in moderation. Do not get too carried away with spices, so as not to drown out the main taste of persimmon.

Persimmon jam - a classic recipe

For 1 kg of persimmon:

• 1 kg sugar

Culinary experts advise choosing ripe fruits with dense and elastic pulp. These fruits are easy to peel and cut. And you can get rid of the excessive astringent taste by first freezing the persimmon in the freezer.

But don’t be upset if your fruits are overripe. The taste of such fruits is more intense and there is no astringency. Well, cleaning them is even easier. Simply cut the fruit in half and scoop out the pulp with a teaspoon.

Place the pulp (without seeds) in a saucepan and add sugar and leave for several hours so that the persimmon releases its juice.

Stir the jam and place the pan over low heat. The jam should simmer rather than boil.

Cooking time is calculated individually, depending on the degree of ripeness of the persimmon and its juiciness. For overripe persimmons, it is enough to cook for 30 minutes, but if the persimmons are of medium ripeness, then another hour is needed.

When to add spices?

If you decide to add spices to jam, then you need to do it correctly.

When you think the jam is ready, add spices to it, turn off the gas and cover the pan with a lid.

After 30 minutes, turn on the stove again, bring the jam to a boil, and now you can put it into jars. The spices have been sufficiently steamed and pasteurized.

Persimmon jam in a slow cooker

Making jam in a slow cooker differs only in that water is added to it. For 1 kg of persimmon, take 1 kg of sugar and 1 glass of water.

Water is needed so that the jam does not burn while the persimmon releases its juice.

Place all the ingredients in the multicooker bowl and set the “stew” mode for 30-40 minutes.

Persimmon jam can be stored for quite a long time. If you have a cellar or a cool pantry, then you don’t have to worry about the preservation of jam for 18 months. In a warmer room, like a kitchen cabinet, it is best to eat it within 3-4 months.

How to make persimmon jam, watch the video: