Persimmon jam for winter

Bright, fragrant jam with honey flavor! But without the bright citrus sourness, as in recipes with lemons or oranges. The classic version will also be good: persimmon + sugar, but I wanted to cook it by adding quite a few tangerine slices. I was not mistaken, tangerines gave a shade and softened the natural sweetness of persimmons. The taste turned out to be interesting and balanced. Jam can be served simply with tea and it will reveal its taste in filling and baking even more advantageously.

BLUE-EYED

Recipe author

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Composition / ingredients

servings:

Persimmon (Weight prepared. These are 4 large /Azerbaijan/. The weight before preparation was 1,170gr.)

750

Tangerines (Weight prepared. This is 2 pieces average / China/. The weight before preparation was - 150gr.)

110

Sugar

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 42 g

161 kcal

GI: 26 / 0 / 74

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the products. Wash the tangerines and persimmons. You can take both fruits with elastic flesh and overripe ones.
Step 2:
Peel the persimmon, cut out all damaged areas from a very ripe one. Peel the tangerines, disassemble them into slices and release them from the films as clean as possible. Cut persimmon and mandarin slices into small fragments.
Step 3:
To remove the tart astringent taste of fruits, they should be frozen before cooking. After defrosting, the tartness will disappear. If freezing is neglected, the astringent astringency of persimmon will remain in the finished jam, significantly worsening its taste.
Step 4:
Add sugar to the crushed fruits, stirring in parts. Leave for 30-40 minutes, the persimmon should let the juice.
Step 5:
After that, put the future jam on the fire, which, after boiling the workpiece, reduce to a minimum so that the mass does not boil, but languishes. Jam from overripe persimmons will be ready in half an hour of such languor, if the fruits were elastic – cook for about an hour.
Step 6:
Remove the foam from the finished jam and pour it into sterilized jars. It will turn out a watery jam with pieces of fruit.
Step 7:
To make jam with the consistency of thick jam, punch it hot with a blender.
Step 8:
Return the jam to the stove and bring it to a steady boil, there will be no foam. Immediately pour into prepared jars, twist, turn over, and let cool under a "fur coat". Hot jam will be liquid at first, after cooling it will thicken without any auxiliary means.
Step 9:
From this amount of ingredients, 1 0.5 jar and 1 cup / 200ml / of delicious jam turned out. If necessary, increase the proportions. The jam turned out to be quite sweet, but the sweetness may depend on the taste of the fruits themselves. Also, the color of the jam is from light amber to reddish, depending on what color the pulp of the persimmon was.

Due to the high content of natural fructose, there is no need to put a lot of sugar in the jam. For the classic version, the proportions are usually taken: for 1 kg of persimmon - about 5 kg of sugar. Lemon, orange, tangerine, apples, vanilla, cinnamon, rum, cognac are well combined with persimmon, and other options are possible.

Persimmon contains many trace elements – calcium, beta-carotene, sodium, potassium, iron and magnesium. Also polyphenols, which restore the body after stressful situations. Polyphenols are able to protect DNA cells from the effects of carcinogens and prevent the formation and spread of cancer cells in the human body. Another positive aspect of polyphenols is their ability to degrease food saturated with fats.

Eat jam for fun and be healthy!