There persimmon jam it is a very delicious preparation. Very good spread on bread for breakfast, served with yogurt or ice cream or as an ingredient for stuff a tart. A recipe easy to be made, to preserve the flavor of a fruit that is the symbol of autumn all year round.
Ingrediants
- 1 kg and 200 g of ripe persimmons
- 500 g of granulated sugar
- the juice of 1 lemon
- 1/2 vanilla bean
- 300 g of golden apples
There persimmon jam it is a delicious preserve. Excellent a Breakfast, spread on bread or served with plain yoghurt, is not easily found on the market and because it includes one recipe easy it is a fantastic home preparation.
THE persimmon, with their beautiful orange color, characterize the entire autumn season and are a true symbol of it. Very sweet and greedy, they lend themselves to various uses in the kitchen. The jam that we offer, exquisite both natural and flavored with vanilla or cinnamon, is the ideal filling for an autumn tart.
Thanks to the rich sugar and energy content, persimmons are particularly suitable for those who carry out sports activities. The precious contribution of vitamins A and C, beta-carotene and potassium, makes them a good fruit to consume when the immune defenses need to be strengthened.
With persimmons you can also enjoy persimmon smoothie, salad with pomegranate and apple persimmon or persimmon, pomegranate and pistachio crumble
OTHER DELICIOUS RECIPES: Pumpkin jam, pear and ginger jam, chestnut jam, pear jam and white chocolate with Thermomix
How to prepare: Persimmon jam
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
45 min
- Portions
-
6
How to prepare: Persimmon jam
Making persimmon jam is simple. First sterilize the jars. Wash them in water together with the caps, then collect them in a saucepan and intersperse them with tea towels so that they do not break. Fill with water and bring to a boil. From now on, count 30 minutes. Remove them with pliers and then let them dry upside down on a clean cloth.
Divide the persimmons in half, remove the seeds and the stalk and, with the help of a spoon, take the pulp and collect it in a saucepan. Then add the diced apples and mix.
Add the sugar, the filtered lemon juice, the vanilla seeds, mix and leave to rest for 30 minutes. Put on the heat and cook the jam for 45 minutes, if possible using a flame spreader so as not to concentrate the heat too much on the bottom of the saucepan. During cooking, stir and skim with a slotted spoon. When there are 5 minutes left from the end, blend with an immersion blender to obtain a homogeneous mixture.
Immediately put into jars, close with the caps and let cool upside down. The persimmon jam is ready to be eaten immediately or stored for about 3 months.
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