Persimmon jam is a wonderful recipe to enjoy persimmons all year round. Discover how to make it easily at home with the ingredients and steps that we propose.
Now that we are in autumn it is possible to start enjoying the wonderful persimmons, an exquisite and delicious fruit native to Japan, and which is also commonly known by the name of rosewood. It is a fruit easily distinguishable by its appearance and color, and with it today we are going to learn how to prepare an exquisite persimmon jam, which will give us the possibility of being able to enjoy it practically all year round.
The truth is that the shape or appearance of the persimmon is very reminiscent of the shape of the large tomato, although unlike this one, it tends to be orange in color. When it is green it tends to have a bittersweet taste and when moderated and chewed it can be quite unpleasant, so it is best to try to consume it always ripe.
Of course, being mature we must be quite careful when handling it, since it tends to be very sensitive to blows.
Although in its whole and mature version we can enjoy it during the autumn and winter months, luckily, with its pulp we can learn to make exquisite jams and preserves. Do you want to know how? We explain what ingredients you need and the steps to follow. Take note.
Ingredients
- 1 kg of ripe persimmons
- 800 g of sugar
- 1 teaspoon lemon juice
- 1 glass of persimmon juice
- Thickener
How to prepare persimmon jam:
- First wash the persimmons well. Put water in a saucepan and blanch them in boiling water. Once blanched, remove from the heat and, when the persimmons are cold, peel them. Chop the pulp well, reserving the juice (which is what we will use later).
- In a casserole ideal for jams or jams add the sugar and persimmon juice. Cook until it reaches the ball point.
- Once the ball point is acquired, add the chopped pulp of the persimmons and the thickener.
- Bring to a boil and cook, stirring occasionally with the help of a wooden spoon. Check the consistency from time to time.
- When the jam has acquired the desired consistency foam at the end of cooking with the help of a slotted spoon.
- To finish, put the jam in airtight glass jars almost to the edge, close the lid and place them upside down until cool. Finally, once cold, put a label with the packaging dates.
Why is it essential to put the label with the packaging date on the jars of homemade jams and preserves?
You will probably be surprised to discover why in each of our jam or jam recipes we recommend adding a label with the packaging date of the jam or jam that you have prepared at home, and then placing it in the jars or jars.
It is something fundamental and essential, since in this way we will know at all times what has been the production / packaging date of the jam or jam that we have in our hands, and we will know if many months have passed or not since its preparation.
