The persimmon jam, or rather the persimmon preserve, is a conserve made with seasonal fruit using classic persimmons, not the hard, less vibrant vanilla persimmon.
I found the recipe on Agrodolce, and I decided to try it immediately with the persimmons my mom gave me last Sunday. The lemon is perfect; its hint of acidity is fantastic and balances the taste at the first bite, but…let’s get ready to prepare the persimmon jam oops… preserve!
PERSIMMON JAM
P.S. I love persimmons. I devour them in a few moments and always hope they are ripe; otherwise, they pucker the palate, and the sensation is quite unpleasant. But let’s head to the kitchen… THIS is the right time ^_^
P.P.S. It’s essential to sterilize jars before making various preserves, and I invite you to read this article!!!
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PERSIMMON JAM
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 small jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients PERSIMMON JAM RECIPE
- lbs persimmons
- 2 ¼ cups sugar
- 1 apple (used for natural gelling pectin)
- 1 lemon (untreated)
Tools PERSIMMON JAM RECIPE
#ADV
- Casserole
- Jar
- Skimmer
- Knives
Preparation PERSIMMON JAM RECIPE
Carefully peel the persimmons, remove the seeds and internal filaments.
Collect the pulp in a saucepan.Now add the washed, peeled, and cored apple.
Also chop it into pieces and mix everything to prepare the persimmon jam.
Add the juice and zest of the organic lemon or untreated lemon.
Pour the sugar into the saucepan and mix all the ingredients well.
Then pour everything into a saucepan, and with moderate heat, be patient and wait for the mixture to thicken.
It’s important to skim the persimmon jam mixture as needed.
Once it reaches the right consistency, pour it into sterilized jars that you then need to flip upside down and let cool completely.
It’s not too sweet, which I find positive, and the citrus note of the lemon is the final aroma that remains and is very pleasant!
Enjoy your breakfast with the persimmon jam!
Advice and Notes
I love cooking, and among the classic preparations, I really enjoy making preserves of both fruits and vegetables, and this persimmon preserve is perfect for the autumn season.
The persimmon or kaki is a little-used fruit, very caloric (65 calories per 3.5 oz of product) with laxative, diuretic properties and rich in fiber. They can be used to prepare not only preserves but also bavarois and other exquisite desserts!
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