5 of the Best Persimmon Jam Recipes

Preparing the ingredients

The perfect persimmon jam or preserve has a soft, completely non-tart flavor and a delicate, slightly chewy consistency. To truly achieve this, you need to carefully select the main ingredient—the persimmon. The technique requires using only ripe, non-tart persimmons of firm varieties. These fruits are juicier, cut easily, and require less sugar to make the preserve. Unfortunately, finding the perfect persimmon is rare, so you have to choose from what's available.

The Korolek variety is ideal for preserves. If you use regular persimmons, the jam will taste astringent. You can reduce the viscosity by briefly freezing them, but it's best to buy ripe fruit right away, as they'll make a delicious dessert. Rinse them under running water, dry them, cut them in half, and remove the seeds.

The recipe will tell you what to do with the pulp. Some versions involve scooping it out of the peel with a spoon and sprinkling it with sugar. Others involve slicing the fruit or grinding it completely, skin and all, using kitchen equipment.

Video: "Delicious Persimmon Jam"

This video will show you a recipe for delicious and healthy persimmon jam.

Step-by-step recipes

Exotic jam can be made in different ways: the classic way, using only persimmon and sugar, or by adding other ingredients and seasonal fruits. Below are 5 different treat options offered, from which every housewife can choose the best one for herself.

Classical

For traditional persimmon jam you will need:

• fruits, cut into slices with skin - 800 g;
• sugar – 600 g;
• citric acid powder – 2 g.

The cooking process itself is very simple:

1. Cover the persimmon slices with sugar layer by layer and leave for 5 hours until juice forms.
2. Let the jam boil, reduce the heat to low and simmer, stirring, for about 40 minutes.
3. A couple of minutes before the end of cooking, add citric acid.
4. Pour the hot dessert into sterile jars, close, turn upside down with the lids, wrap and leave to cool.

With lemon

Citrus is the perfect complement to this recipe, imparting a pleasant aroma and a subtle aftertaste to the dessert. For added nutritional benefits, it's also recommended to add zest, but that's a matter of taste.

So, the main ingredients are:

• persimmon, crushed to a puree state – 1 kg;
• sugar - 0.5 kg;
• citrus – 1 pc.;
• vanillin – 5 g.

Place the puree over low heat and simmer, stirring for 5-7 minutes. Meanwhile, squeeze the juice from the citrus fruits and grate the zest. Add the sugar and vanilla to the boiling mixture, stir, then add the juice and zest. Reduce the heat to low and simmer for 20 minutes, stirring constantly. Pour the finished jam into sterilized jars, wrap them in something warm, and leave until completely cool.

With cognac

A sweet treat with the aromatic notes of an intoxicating drink is a wonderful way to boost your immunity in winter. Even those who don't like jam will love it, as the dessert's flavor takes on a completely different, slightly spicy and rich flavor. Furthermore, cognac is a good preservative, helping to keep the fruit pieces intact and preventing the dessert from spoiling for a long time.

To make jam with cognac you will need the following ingredients:

• persimmon pulp without skin, cut into pieces – 600 g;
• sugar – 500 g;
• alcohol – 150 ml;
• vanilla sugar (25 g) or vanilla powder (5 g).

Cooking process:

1. Using a spoon, separate the pulp from the skin and cut into pieces. If the skin doesn't come off, scald the fruit with boiling water.
2. Place the persimmon in a saucepan, add sugar and vanilla, and stir.
3. Bring to a boil, simmer for 10–12 minutes over low heat, stirring gently.
4. At the end of cooking, pour cognac into the jam, stir, and pour hot into sterilized jars.

It is recommended to store the dessert in a cool place.

With orange

Any citrus fruit pairs beautifully with persimmon and imparts a delightful aroma to the dessert. Orange is especially suitable. It should be large, juicy, and thin-skinned, as the zest is also used.

Ingredients required:

• sweet persimmon pulp – 600 g;
• sugar – 400 g;
• 1 orange.

Method of preparation:

1. Cut the persimmon into small pieces or grind it into a puree (as you prefer).
2. Sprinkle the fruit mixture with sugar and let it sit for a couple of hours.
3. During this time, finely chop the washed orange along with the peel.
4. When the sugar has melted, place the jam on the fire and, stirring, bring to a boil.
5. Reduce the heat, add the orange and simmer the sweet mixture for 20–25 minutes.
6. Turn off the heat and let the dessert cool completely.
7. Then we heat the jam again, boil it for 10 minutes, and pour it into jars while hot.

In a multicooker

If you don't want to bother with making jam the traditional way, modern technology can help. Many new-generation multicookers feature a "Jam" function.

If you don’t have one, you can use the “Extinguishing” program.

The list of necessary products is as follows:

• persimmon pulp without skin – 1 kg;
• sugar – 0.5 kg;
• lemon – 1 pc.

For citrus, use only the juice. Place all ingredients in a multicooker bowl, stir, and let steep for 1 hour. Then, set the timer to "Stewing" mode for 30 minutes and wait for the result. Pour the finished dessert into jars while it's hot.

The flavor of this jam is richer because you don't need to open the lid to stir it during the cooking process, which allows you to preserve more of the flavor and nutritional qualities.