Is it possible to prepare persimmons for the winter? Persimmon jam

Persimmon and apple jam

Ingredients:

• 8 pcs. persimmons;
• 2 apples;
• 600 g sugar;
• ¼ tsp. lemon juice;
• ¼ tsp. cinnamon.

Cooking method:

1. Wash the persimmon, remove the stem and seeds. Using a spoon, scoop out the pulp into the prepared bowl.
2. Peel the apples and remove the core. Slice the peeled apple into the persimmon.
3. Using an immersion blender, blend the persimmons and apples into a homogeneous mass.
4. Pour the puree into a saucepan with a thick bottom and place on low heat.
5. After boiling, stirring occasionally, simmer over low heat for 20 minutes.
6. Remove from heat and let steep for 1 hour.
7. Add sugar and lemon juice. Stir thoroughly. Return to low heat.
8. After boiling, cook until thickened, stirring occasionally.
9. Add cinnamon, stir and pour into a sterile jar.

For cooking, choose soft, ripe persimmons. To remove the astringent taste, remove the skin from the fruit. You can check the readiness of the jam by dropping a small amount onto a plate. If the drop does not spread, the jam is ready.

Recipes for original persimmon preparations for the winter

Does classic-style jam last in the cellar for years? In this case, you need to change something and start preparing new original versions of the sweet treat. We invite you to consider a selection of delicious and unusual desserts.

With rum

Products:

• granulated sugar - 1.5 kg;
• persimmon - 3.2 kg;
• ground cinnamon - 16 g;
• white rum - 90 ml;
• Zhelfix 2 in 1 (orange) - 110 g.

Actions:

1. Rinse the ripe berries, remove the skin and seeds. Grind the resulting pulp through a sieve into an enamel container. In a cup, mix gelfix with 200 grams of granulated sugar. Combine the 2 resulting masses, mixing thoroughly.
2. Place on the stove over medium heat. Bring to a boil and add the remaining sugar. Stir, reduce temperature to low and simmer for 60 minutes. A quarter of an hour before turning off, add chopped cinnamon and stir.
3. Turn off the stove, pour in the rum and mix everything again. Pack into sterile jars and close tightly. After cooling, remove the container with the contents to the cellar or refrigerator.

With walnuts

Products:

• lemon - 100 g;
• granulated sugar - 700 g;
• persimmon - 1.1 kg;
• walnut - 150 g;
• filtered water - 150 ml;
• coffee - 60 g.

1. Rinse the ripe berries, remove the seeds and rough skin. Chop into equal cubes. Place in a suitable container for cooking, add sugar and mix everything thoroughly. Cover and leave on the kitchen counter for 90 minutes.
2. Preheat the oven to a temperature of 170 degrees. Place the finished sweet pieces on a clean baking sheet. Place it in the oven and leave for 30 minutes. Don't forget to stir, 2 times will be enough.
3. Meanwhile, rinse the lemon fruit, place in boiling water for 3 minutes and rinse again with a foam sponge. Cut off the zest in a thin layer and chop finely. Squeeze the juice from the pulp and strain it through a sieve. Dissolve coffee in 100 ml water.
4. Carefully remove the persimmons from the oven. Place in a saucepan and combine with coffee drink and lemon juice. Pour in the zest, stir and place the container with the contents on the stove. Add a little filtered liquid to prevent the composition from burning; 50 ml will be enough.
5. Cook on medium heat for 40 minutes, stirring regularly. Cover and leave until completely cool. Add peeled and fried walnut kernels, boil and cook for another 10 minutes.
6. Place the finished treat into clean, sterile jars. Close tightly, and after cooling, remove to a cool place.

With ginger and pumpkin

Products:

• pumpkin - 650 g;
• granulated sugar - 400 g;
• persimmon - 300 g;
• filtered water - 200 ml;
• ginger root - 8 cm.

Procedure:

1. Wash the persimmon, remove the stem and seeds. Chop together with the skin and place in an enamel pan.
2. Peel the ginger root, rinse and cut into strips on a grater. Wash the pumpkin, remove skin, seeds and fibers. Cut into medium sized cubes.
3. Combine all prepared ingredients, add granulated sugar, stir. Pour in the required amount of water, place on the stove and bring to a boil. Reduce heat, cook for 1 hour. Do not forget to stir and remove any foam that forms on the surface.
4. Pack into clean jars and close tightly. Turn it over, wrap it until it cools completely, and then put it in the cellar or refrigerator.

Enjoying jam in winter is already a tradition, but often you want something more exotic. Then you should try this persimmon version of this dessert. It has several varieties, so jam can be made in different ways. Several options for preparing a delicacy from such an unusual product are presented in the recipes with photos below.

Dried persimmon

Ingredients:

• fresh persimmon;
• thick thread or twine;
• powdered sugar.

Cooking method:

1. Wash the persimmons, cut off the peel.
2. Tie the tail tightly with a thread. Leave the ends of the thread long.
3. Place persimmons in a boiling pot of water for 1 minute.
4. Hang in a cool, ventilated place for 2-3 weeks.
5. Roll the dried fruit in powdered sugar.

Choose the royal variety of persimmon or large, smooth, oblong, slightly unripe fruits. Buy fruit with a tail so that you have something to tie it to. Using kitchen scissors, carefully cut the leaves in a circle. Check that there is no water in the persimmon tail after scalding. The peel should be cut in one direction: from bottom to top. When hanging fruits, make sure they do not touch.

For quick results, place the cut fruit in the oven for 2-3 hours at 90°C. If you have an electric dryer in your kitchen, just cut the persimmon into slices and leave for 8-10 hours.

Persimmon Pie

Baking with persimmons turns out great! Try, for example, making this persimmon pie (recipe with photo attached).

Ingredients (in dough):

• flour - a glass (250 g) + as needed for “dusting”;
• sugar (preferably brown) - 100 g;
• a pinch of salt;
• butter - 100 g;
• yolk of one raw egg;
• milk - 2/3 cup;
• instant yeast - 1 tsp.

Filling:

• persimmon (Korolek variety or other sweet) - 2 pcs.
• granulated sugar - 1 tbsp. l.

For jelly (for coating):

• gelatin – packaging;
• water - glass;
• granulated sugar - 2 tbsp. l.

1. We prepare the dough like this: mix the ingredients and knead the dough until it is ready, it turns out tight. Then you need the dough to “rise.”
2. Then we roll out the dough into a layer according to the size of the mold, put it in a greased form, leaving the sides.
3. Wash the persimmons, peel them and cut them into half circles. Place the persimmon slices slightly overlapping each other over the dough and, sprinkling sugar on top of them, let the pie rise a little more.
4. Bake this pie in an oven preheated to 200 degrees until the dough is golden. Meanwhile, dilute the jelly (according to the instructions) and boil it. When the pie is removed, apply jelly to the persimmon slices with a brush.

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The pie is ready, you can gather your family to the table!

Frozen persimmon

Wash and dry the persimmons. Wrap each fruit in several layers of cling film and allow to freeze completely. Frozen persimmons lie at a temperature of -18°C for more than six months. You can also store slices and purees in the freezer.

By freezing persimmons, you will not only get rid of viscosity and extend its shelf life, but also make the fruit even healthier. Tannin amino acids and tannins will disappear, and the persimmon will become sweeter and softer. Thawed persimmons can be consumed immediately, or you can prepare a dessert by mixing them, for example, with yogurt or ice cream.

Spicy persimmon jam

Ingredients:

• 2 kg of persimmon;
• 1 grapefruit;
• 1 kg sugar;
• 4 cinnamon sticks.

Cooking method:

1. Remove the zest from the grapefruit and squeeze out the juice.
2. Pour boiling water over the persimmon, cut out the stalk, remove the peel and remove the seeds. Use an immersion blender to puree the pulp.
3. Add sugar, cinnamon, grapefruit zest and juice. Stir. Let it cook.
4. Reduce heat after boiling. Cook, stirring and skimming, for another 1 hour.
5. Take out the cinnamon sticks and pour into a sterilized jar.

If the persimmon is hard, it needs to be blanched. All damaged areas must be cut out. Jam serves as an excellent layer for cakes and pies.

Popular recipes

However, if you bought a viscous persimmon, you can get rid of the specific characteristic. You can keep it in cool water for 12 hours, freeze it, or put it in the same bag with apples for ripening for a couple of days. All these methods allow you to neutralize the viscosity of persimmons.

Persimmons can be consumed not only fresh, but also used to make jam, smoothies and cocktails, salads and even hot dishes. It, like apples, can be baked with poultry or rabbit. To do this, it is recommended to choose dense fruits, for example, the “Korolek” variety, which will retain their shape during baking.

When choosing persimmon for a particular dish, it is recommended to take into account its variety. Thus, the most suitable for preparing sauces and stewing is velvet persimmon (“Mabolo”, “Velvet Apple”). It has a light cheesy flavor and pinkish flesh. If you don't like the cheesy smell, you can get rid of it by removing the skin.

“Korolek” is considered universal because it does not stick to the mouth. Due to its juiciness and sweetness, it is well suited for making drinks, including alcoholic ones.

If you are looking for the sweetest variety of persimmon, then it is “Chocolate”. It is important to choose dark brown fruits with chocolate-colored pulp and seeds. This persimmon has undergone pollination, so it pleases with its high taste.

If you want to surprise your guests with an unusual type of salads or desserts, as well as fruit slices containing this berry, purchase the fruits of the Black Sapota variety. It is distinguished by its sweetness and dark chocolate, almost black tint of pulp.

Salads

Persimmon with avocado and chicken breast

Ingredients:

• 2 persimmon fruits;
• 1 red onion;
• salad mix;
• 1 avocado;
• 250-300 g chicken fillet (turkey is possible);
• 50 mg pumpkin seeds;
• chicken seasoning – 1 teaspoon;
• 1 tablespoon each of soy sauce and lemon juice.

First you need to prepare the chicken - wash the fillet, cut into pieces and marinate in spices for 10-15 minutes, then fry in a frying pan. Instead of ready-made spicy collection, you can use ground black pepper, paprika, suneli hops, and basil.

You need to remove the skin from the persimmon and cut the fruit into half rings; to do this, the fruit is cut in half, then into thin slices. The onion is also cut into half rings or rings. Wash, peel, split the avocado in half, remove the pit and cut into strips, cubes or thin slices.

The salad needs to be washed and torn with your hands, placed on the bottom of the plate. On top of it are fried chicken, persimmons, and onions. Season the salad with a mixture of lemon juice and soy sauce, sprinkle the finished dish with pumpkin seeds.

With persimmon and greens

This recipe cannot be classified as a salad, it is a sauce for dishes, however, the combination of persimmons and spices, as well as the fresh taste of this sauce, allow the dish to be classified in this category of recipes.

Ingredients:

• 1 ripe persimmon;
• a bunch of lettuce;
• 1 bell pepper;
• 150 g cilantro.
• for dressing - a tablespoon of olive oil, lemon juice, soy sauce and a teaspoon of honey.

All salad ingredients need to be washed. Chop or tear persimmons and greens with your hands. Remove the stem and seeds from the pepper and cut into cubes. Peel the persimmon and cut into small slices. Mix everything and put it in a salad bowl. Mix the ingredients for the dressing and pour over the dish.

Persimmon caprice

Tender persimmon can easily replace tomato in the classic Italian appetizer caprice. To prepare, you need mozzarella and persimmons, as well as a teaspoon of olive oil and a little freshly ground black pepper (optional).

The fruit must be peeled and cut into slices, removing the seeds. The cheese is also cut into slices. The thickness of the persimmon and cheese pieces is approximately 1-1.5 cm.

Cheese and persimmons are laid out in layers on a plate, the resulting “tower” is poured with oil and sprinkled with pepper. You can decorate the dish with a basil leaf.

With persimmon and goat cheese

You will need:

• 2 persimmons;
• 100 g goat cheese;
• 50 g arugula;
• salad mix;
• for dressing - 3 tablespoons of olive oil, 1 teaspoon each of honey and lemon juice.

Place the chopped salad mix in the salad bowl. Washed and peeled persimmons should be cut into thin slices and also placed in a salad bowl. Crumble goat cheese on top. Mix the ingredients for the dressing and pour it over the salad. The dish can be decorated with nuts or sesame seeds.

With shrimp and persimmon

A hearty, but at the same time light and interesting-tasting salad. To prepare it you need the following ingredients:

• 2 persimmons;
• 16 shrimp;
• 1 red onion;
• garlic clove;
• 10 olives;
• 50 g arugula;
• 1 red onion;
• 2 tablespoons flour;
• balsamic vinegar, olive oil, salt, pepper.

Peel the shrimp and bread them in flour. Heat olive oil in a frying pan, add peeled and chopped garlic. As soon as it gives off its aroma and taste to the oil, remove the garlic from the oil and add the shrimp there. Fry on both sides until golden brown.

Cut the washed and peeled berries into slices, olives into rings. Place arugula, shrimp, persimmons and olives in a salad bowl. Add red onion sliced ​​into thin rings. Season with olive oil and balsamic vinegar.

Persimmon and blue cheese

Ingredients:

• 2 persimmons;
• salad mix;
• 50 g blue cheese;
• 50 g walnuts;
• for the sauce - 2 tablespoons lemon juice, 1 tablespoon cranberry syrup, 1 teaspoon honey, salt, pepper.

Peel and cut the persimmons as you like. Chop the walnuts with a knife. Place lettuce in a salad bowl (chop them if necessary), and top with persimmons and nuts. Pour over the sauce and crumble the blue cheese.

Fruit salad with persimmons

You will need:

• 3 green apples;
• 2 persimmons;
• 4 walnuts;
• 3 tablespoons of natural yogurt without additives, sour cream or kefir.

Peel the apples and cut into cubes, berries into slices. Mix everything in a salad bowl, bowl or small glass. Pour in kefir (you can add a pinch of cinnamon), yogurt or sour cream. Sprinkle nuts on top. The dish can be decorated with a mint leaf, or make a sugar rim around the edges of the glass.

Chutney sauce

This sauce can be prepared from various fruits and vegetables with the addition of spices; its peculiarity is its sweet and sour taste. The use of persimmon allows you to achieve a multi-faceted taste of the sauce, and ginger and spices eliminate excessive astringency.

Products:

• 1 persimmon;
• 1 cm fresh ginger root;
• half a red onion;
• half a teaspoon of red pepper;
• 2-3 tablespoons of lemon juice;
• sesame seeds.

The fruits should be washed, peeled and pitted. Finely chop the resulting pulp with a knife. Peel and very finely chop half the red onion. Also peel and grate the ginger on a fine grater. Mix the ingredients, add pepper and lemon juice. Place in the refrigerator to marinate for 2 hours. You can add sesame seeds to it.

This sauce will be an excellent addition to fried chicken breast and rice. You can also marinate meat in it before frying or baking. You can puree persimmons and onions with a blender, but, as experienced housewives say, finely chopped pieces turn out tastier when marinated.

Compote

A light, perfectly refreshing compote is made from persimmon. It can be drunk immediately or poured into sterile jars.

To prepare it, take:

• 5 persimmon berries;
• 5 glasses of water;
• 200 g sugar (adjust the amount based on the sweetness of the fruit and your own preferences).

Its preparation is extremely simple - wash and cut the berries into slices, add sugar and let stand for 5-7 minutes. Add water and cook over moderate heat until boiling. After that - another 5 minutes. At the end of cooking, you can add mint or lemon balm leaves, a cinnamon stick or 3-4 cloves or star anise.

If you are canning the compote, it is filtered and poured into jars while hot. If it is to be served immediately, it is not necessary to strain it, but it is better to cool it first.

Jam made from these fruits pleases with its sunny hue and original taste. It turns out not cloying and very light. It’s nice to eat it just like that, or spread it on sandwiches, or put it in baked goods.

Classic persimmon jam recipe

Ingredients:

• 1 kg of persimmon;
• 70 ml water;
• 1 lemon;
• 1 cinnamon stick.

The berries need to be washed and peeled, and then grated. Pour water into a saucepan, add lemon juice and bring to a boil. As soon as the liquid boils, add grated persimmons to it and simmer over low heat for 10 minutes.

Turn off the jam and let stand for half an hour, then add cinnamon and simmer for another 20-30 minutes. Remove the cinnamon stick and pour the jam into sterile jars, roll up the lids.

Persimmons and oranges should be peeled and cut into pieces, and then minced through a meat grinder. Cover the resulting mass with sand and leave it like that for 2-3 hours.

Cut the lemon in half and squeeze the juice out of it. You will need a little more than half a glass. The juice is also added to the sugar mixture. After this, it is boiled over low heat for about 40-50 minutes with continuous stirring.

If it burns, you can add a little water, but then the cooking time may increase. You should focus on the consistency of the jam. Dropped onto a plate, it should not spread. Roll the finished jam into prepared sterilized jars.

Persimmon compote

Ingredients:

• 6 pcs. persimmons;
• 150 g sugar;
• 2 liters of water.

Cooking method:

1. Wash the persimmons, cut them, remove the seeds.
2. Pour water over persimmons, add sugar. Stir and cook over high heat.
3. After boiling, reduce heat and cook for 30 minutes.

The compote does not need to be rolled up. Choose soft fruits, even overripe ones. If juice leaks from the persimmon and cutting it is inconvenient, scoop out the pulp with a spoon.

How to make wine

Excellent wine can be made from overripe berries.

It's easy to prepare:

• persimmon, in the amount of 5 kg, cut into several parts, remove the seeds;
• put the slices into clean wine bottles;
• syrup is made from 5 liters of water and 1.75 kg of sugar;
• slightly warm syrup is poured over the fruit;
• within five days the wine must ferment;
• after that it is drained, the pulp is squeezed out and placed under a water seal;
• when fermentation is over, the wine is drained from the sediment and taken to the cellar;
• After a month, the finished product can be strained and bottled.

There are many options for preparing aromatic persimmons. You should definitely try at least one of the methods, because this tropical berry is sold fresh for only a few weeks.

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Many people love persimmon, and for good reason. In addition to its unusual taste, this fruit has a whole bunch of useful properties! In terms of vitamin C and iodine content, persimmon is almost a champion among fruits and berries. We are used to enjoying it with the onset of cold weather, when it reaches ripeness and loses its astringency. But what can you make from persimmons to taste this large berry that looks like a tomato?

For example, in Japan and China, persimmons are simply dried and consumed as candy, and in some Asian countries they are combined with rice and meat, adding to hot dishes. Jams, compotes, alcohol – you can make a lot of things from persimmons. True, this fruit has not yet become a traditional ingredient in our country, but this is a big omission. Persimmon dishes turn out to be pleasant to the taste, and most importantly - outstanding and not boring. Your guests will definitely be surprised and will not remain indifferent.