In the winter season, you can find a large number of exotic fruits in the markets. It is worth noting that the price of them varies in accordance with the season. That is why persimmon fruit can be purchased for little money immediately after Christmas. This is due to the fact that the festive excitement has already passed, and on the shelves there are goods that have remained since last year. Such a pricing policy allows you to prepare jam from this fruit without high costs and special difficulties.
Ingredients
To prepare you will need:
- persimmon - 2 kg;
- sugar - 0.5 kg.
Fruit selection
Before you go buy persimmons, you need to understand that these fruits become sweet only at the end of their ripening period, and before that they have a tart aftertaste. That is why persimmon jam is made from fruits that are already overripe. At the same time, they are not only well suited for this recipe, but can also be quite cheap, since they have lost their presentation. However, you should not purchase damaged fruits or with pronounced defects. They may contain bacteria that are harmful to the body and even parasites.
Preparation
Before you start making persimmon jam, all fruits must be thoroughly washed and separated from the leaves. Then the fruit is cut into small pieces, removing the bones. If persimmon is so soft that it immediately loses shape, then you should not worry, because in the end you should get a homogeneous mass.
Some cooks and housewives prefer to remove the peel so that it does not get into persimmon jam. The recipe for this does not change. However, before making a decision, you should try the peel. If it is not tart, then it can be left.
Cooking
After the fruits are cut, 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 are put on a slow fire, on which persimmon jam is prepared for one hour. Sometimes this period is increased so that more moisture evaporates and it turns out to be jam, although it is believed that this should not be done, otherwise the volume will significantly decrease and the taste will deteriorate.
It is also worth noting that at the time of cooking, you can add various spices or herbs to the dish. This can significantly change the final taste, giving it piquancy. However, true connoisseurs of these fruits prefer not to do this in order to preserve the natural flavor.
Long-term storage
Usually persimmon jam is immediately consumed. This is due to the winter period of its cooking and excellent taste. If there was a desire to keep it for the future, then immediately after the cooking process it is necessary to pack it in previously prepared cans and tightly close with special lids. After that, the dishes are placed in a warm place upside down and wrapped in 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 use.