In the winter time in the markets you can find a largeamount of exotic fruits. It is worth noting that the price for them varies according to the season. That is why the fruit of persimmon can be purchased for a little money right after Christmas. This is due to the fact that the festive excitement has already passed, and there are goods on the counters that have been stale since last year. This pricing policy allows you to prepare jam from this fruit without the high costs and special difficulties.
Ingredients
For preparation it will be required:
- persimmon - 2 kg;
- sugar - 0.5 kg.
Selection of fruits
Before you go to buy persimmon, you mustunderstand that these fruits are sweet only at the end of their ripening period, and before that they have a tart flavor. That is why persimmon jam is made from fruits that have already ripened. However, they are not only well suited for this recipe, but can also be quite cheap because they have lost their presentation. However, one should not acquire damaged fruit or with pronounced defects. They may contain bacteria harmful to the body and even parasites.
Preparation
Before you start making persimmon jam, allfruits should be thoroughly washed and separated from the leaves. Then the fruit is cut into small pieces, removing the bone. If the persimmon is so soft that it immediately loses its shape, then you should not worry, because the result should be a homogeneous mass.
Some cooks and housewives prefer to removepeel so that it does not fall into the persimmon jam. The recipe for cooking does not change. However, before you make a decision, you should try the peel. If she is not tart, then you can leave her.
Cooking
After the fruit is cut, they are placed inmetal container and covered with sugar. In this form, products should be 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 the jam turns out, although it is considered that this should not be done, otherwise the volume will decrease significantly and the taste will deteriorate.
It is also worth noting that at the time of cooking in the dishYou can add various spices or herbs. This can significantly change the final taste, giving it a piquancy. However, real connoisseurs of these fruits prefer not to do this in order to preserve the natural flavor.
Long storage
Usually, persimmon jam is immediately used.This is due to the winter period of its cooking and excellent taste. If there is a desire to preserve it for the future, then immediately after the end of the cooking process, it should be packaged using previously prepared cans and tightly closed with special lids. After that, put the dishes in a warm place upside down and wrap a towel. This ensures uniform cooling. When the jam is cooled to room temperature, it is placed in a dark and cool place where it will stay until it is consumed.
