Persimmon jam: 8 recipes

For most residents of the European part of Russia and some other CIS countries, persimmon symbolizes the expectation of New Year's holiday miracles. Indeed, it is on New Year's Eve that the fruits of a tropical tree appear on our shelves along with tangerines, oranges and other exotic gifts. It is noteworthy that both children and adults love to enjoy the fresh juicy flesh of persimmon with pleasure. On the benefits of amazing berries with one voice, doctors say. Experts say that by the number of useful properties with persimmon, few are able to withstand competition.

An additional advantage of tropical fruit is the fact that persimmon brings no less benefit to the body if you make jam from it - after all, this is considered the best way of preservation. Therefore, it is worth paying attention to the methods of preparing the most ancient type of goodies from persimmon. We will also talk about the composition and useful properties of tropical gifts, discover the secret of their strength, and give interesting historical facts.

What is persimmon and how does it grow

The exact date of the appearance of persimmons in the diet of people is unknown, but already in ancient sources dating to the period of the pre-Christian era, there is a mention of this amazing berry. The homeland of these juicy fruits is China. Later they began to engage in the cultivation of this culture in Japan, and only in the 19th century persimmon appeared in the southern regions of Europe. Such a wide distribution of tropical fruits in combination with a rich history of their existence became fertile ground for the creation of myths and legends, which was reflected in many unusual names of the culture itself. In different parts of the world, persimmons are called date plums, heart berries, oriental fig trees, and wild dates. But in the literal translation from Latin, the name of the fruit sounds like "divine fire."

Today this representative of the Ebony family is grown in production volumes not only in regions with a tropical and subtropical climate, but also in France, Austria, and Great Britain. In Russia, persimmon has taken root on the Black Sea coast of the Caucasus. Due to its excellent taste characteristics, it has found wide application in various fields: cooking, cosmetology, and pharmaceuticals.

Description of the external and taste characteristics

According to all botanical indicators, persimmon is a berry. An adult tree under favorable conditions reaches up to eight meters in height. The crown of a tree has approximately the same parameters in diameter. The culture does not require special care, but tolerates a lack of moisture and slight frosts. Fruits are ripened by ripe maturity by the end of October, but they should not be consumed before the first frosts. Depending on the date plum variety, the color of the berries can vary from bright yellow and orange to chocolate tones. No less diverse are variations in the shape of the fruit. But regardless of the variety, persimmon has one specific property - tart taste and viscosity.

The astringent effect of the fruit is due to the high content of tannin in unripe fruits. Although this component reduces the taste of the product, but it has pronounced antibacterial properties. Therefore, experts advise using only fully ripened fruits in food.True, the unpleasant aftertaste in the mouth is easy to remove with a solution of ordinary baking soda, which reduces the concentration of tannin. It is enough to rinse the oral cavity with the prepared product immediately after consuming unripe persimmons.

Popular varieties of oriental fig tree

A popular fruit culture is diverse. In many ways, this factor is influenced by the prevalence of culture, pollination method, and taste characteristics. The most popular variety in the world is the Korolek variety, which, in turn, is divided into the following four subspecies:

• chocolate bar;
• gateley;
• hiakume;
• honey early.

The named types of persimmons are most often found on sale in our country. Their fruits are easily recognizable by a slightly elongated shape. It is the Korolek variety that usually appears on the table with Russians in November, saturating their diet with vitamin supplements.

Among other well-known varieties common in our territory, we can name the following:

1. "Russian woman", created by breeders of the Crimean Botanical Garden. This species is characterized by such signs: a round-flattened shape, a skin smooth with a wax coating, a very sweet pulp of ripe fruits.
2. Virginia (America). An adult tree can reach 25 meters in height. By the way, this is the only persimmon variety that can withstand even severe frosts. Small round fruits have a sweet taste. This variety of date plum is grown in the northern regions of Ukraine and the Kuban.
3. Sharon is also quite popular. But it is better known under the name "Apple Persimmon", because it was obtained by crossing with an apple tree. Ripe fruits take on a bright orange color. They differ in impressive size and juicy, devoid of astringency, pulp. To taste, “Sharon” resembles apricot and a little quince. Culture is not whimsical to the conditions of existence, but does not take root in the northern regions.

All of the varieties listed here are ideal for making delicious jam according to one of the recipes that will be given below.

Helpful advice: to eliminate the astringent taste of persimmon of one of the varieties of the Korolek variety, it is enough to place the fruits in the freezer for 12 hours. You can leave the fruit to ripen with apples and bananas in the refrigerator.

The benefits of persimmon jam for the body

Persimmon jam in any cooking option is a delicacy worthy of taking an honorable place on the table among other dishes. Indeed, in ancient times, the first methods of preserving the "plum of the gods" appeared - as the tart berry was respectfully called in the East. The combination of useful micro and macro elements with vitamins that are present in the composition of the fruits can not only satisfy the gastronomic needs of the human body, but also provide it with the necessary complex of nutrients.

With a relatively low calorie content of only 60 kcal per 100 gram serving, persimmon has a truly rich composition. To verify this, it is enough to list only the main components:

1. Ascorbic acid (vitamin "C") is the main material to ensure strong immunity.
2. Potassium is an element necessary for the normal functioning of the cardiovascular system.
3. Nicotinic acid (vitamin PP) in tandem with dietary fiber provides regular cleansing of blood vessels from cholesterol, contributes to the normal course of metabolic processes.
4. Magnesium, along with iron, also fulfills a responsible mission - enriches blood, promoting the reproduction of red blood cells.
5. Organic acids are involved in the metabolism and protein synthesis.
6. Iodine is a necessary element for the normal functioning of the thyroid gland. Since the human body is not able to independently synthesize this substance, persimmon can become a reliable supplier of this component.
7. Beta-carotene is also of great health value, since it not only positively affects vision, but is also a powerful antioxidant.The ability of this element to neutralize free radicals prevents the development of cancer and slows down the aging process.
8. Calcium. Its content in persimmons is also very high. This element is the main "building" material of the skeletal system. Therefore, persimmon is so useful for children.

Benefits for women

In addition to these substances, persimmon contains a lot of healthy elements. It is appropriate to note here that low calorie content, combined with excellent taste characteristics, have turned a wild date into an indispensable product in a diet for weight loss. Therefore, many women prefer to lose weight with the help of this particular tropical fruit. In addition to the ability to effectively saturate the body and burn fat, persimmon well rejuvenates the skin of the face, which is especially appreciated by women.

Benefits for men

Useful "divine berry" for men's health. The high content of B vitamins normalizes blood circulation in the lower parts of the pelvis, which reduces the risk of prostatitis and increases potency in men. Particular attention should be paid to this fruit to representatives of the male part of the population, prone to the systematic intake of alcoholic beverages. The magnificent antioxidant properties of persimmons will help nullify the consequences of even the most plentiful feast. When fresh fruits are not available, a small portion of jam will quite cope with the process of effective cleansing of the body.

Possible risks and contraindications

According to the laws of nature, the presence of positive properties does not exclude the negative side. This rule also works for such a healthy fruit as persimmon. Of course, if the fruits are consumed in moderation, then you should not be afraid of side effects. For an adult, the norm is 3-4 fruits per day, and for children - no more than 2. A wild plum should not be introduced into a child’s diet before the age of three.

You also need to be very responsible about the choice of fruits, that is, their quality. Even for cooking jam, it is recommended to select only ripe fruits without signs of spoilage and rot.

Persimmon should be completely abandoned by persons who:

• intestinal disorders;
• obesity;
• type 1 diabetes mellitus;
• individual intolerance to the product;
• tendency to constipation.

Although pregnancy is not a contraindication, persimmon should be limited during this period. It is undesirable to introduce tropical fruits also during breastfeeding, as there is a risk of developing an allergy in the baby.

How to choose a persimmon for jam

In principle, the preparation of persimmon jam does not differ from the process of harvesting from other fruit crops in this way. But nevertheless, some nuances that any housewife should know about are:

1. The stickiness and viscosity of the product do not like many. We have already mentioned ways to effectively eliminate this taste deficiency - this is freezing, ripening in the refrigerator. There is another effective method - heating fruits without a step in the microwave.
2. If you get an overly sweet persimmon, then you need to halve the rate of sugar for jam.
3. The insufficient juiciness of the fruits can be compensated for by preparing the syrup according to the formula: 1 part water to 2 parts granulated sugar. Then, on this basis, you need to cook prescription preserves.
4. You can improve the aromatic and taste qualities of the final product by adding spices: cloves, cinnamon, anise star.
5. Persimmon jam should be cooked with constant stirring, preventing its burning.
6. At the preparatory stage, the flesh of the overripe fruits should be removed with a spoon.

These simple tips will greatly simplify the process of making persimmon jam in your home kitchen.

How to cook persimmon jam: recipes

There are a huge number of recipes for making goodies from this berry. Some recipes follow the traditions of Slavic national cuisine, but there are also quite exotic techniques.Of course, it is impossible to list all the methods for making persimmon jam here, so we will focus on the most interesting options, and start with the unfading classics.

Classic recipe

This option can be considered the most popular, because it is characterized by the simplicity of preparing a dessert. The initial components, that is, sugar and pulp of ripe persimmon, must be taken in a ratio of 1: 1. In this case, the winning option is the use of overripe fruits. Detailed process description:

1. Wash the fruits thoroughly, cut in half, remove the peel and seeds.
2. Pour the prepared fruit mass with sugar (pour in syrup), mix well, leave for a couple of hours so that the pulp starts the juice.
3. Then put the mass on fire, bring to a boil. Then reduce the fire to a minimum. The mass should languish, but not boil.

If overripe fruits are taken as the source material, then in half an hour the jam will reach readiness. It remains only to distribute the banks and roll up.

Multicooked Jam with Lemon

The proposed method greatly simplifies the process by using a technical device. But not only that, he attracts housewives. The delicacy prepared in this way has a rich aroma, since the lid remains in the closed position throughout the process. Required options for heat treatment of fruit mass: "Stew", "Cooking" or "Baking".

Source ingredients:

• sugar - 1/2 kg;
• persimmon fruit pulp - 800 g;
• lemon - 1 piece.

The sequence of culinary actions:

1. First immerse the lemon in boiling water to remove the bitterness. Then grind the fruit together with the peel in any way.
2. Persimmon pulp is best cut into cubes, which then fill the capacity of the multicooker.
3. Pour the base of the jam with sugar, add the lemon mass.
4. Allow the workpiece prepared in this way to stand for a while so that the juice stands out.

Only after these steps can you select the appropriate program and turn it on for an hour.

Walnuts and Lemon Jam Recipe

The delicacy prepared according to the proposed recipe will delight the younger members of the family, although adults will also be happy to eat it. This is perhaps the most “delicious” recipe for which the Korolek persimmon variety is ideally suited.

Ingredients:

• persimmon (mass, peeled and pitted) - 0.5 kg;
• sugar - 300 g;
• water - 1/2 cup;
• lemon - medium-sized fruit;
• nuts - 70 g;
• instant coffee - 30 g.

Step-by-step cooking process:

1. Chopped peeled persimmon fruit at will.
2. Cover the fruit mass with all the sugar, add half the water, put it in the oven.
3. Stir the mixture periodically.
4. After half an hour, add jam with lemon juice. Dissolve coffee in the remaining water and also send to the total mass.
5. Add some water if necessary.
6. Approximately 10 minutes before the end of cooking, add chopped nuts.
7. Ready jam immediately pour into banks and roll up.
8. To improve the aromatic qualities of the product, you can use vanillin or cinnamon.
9. If you want to get marmalade or jam, you need to increase the time of heat treatment.

This jam can be served on the table as a dessert, laid out in beautiful sockets, and decorated with fruit slices on top.

Diet jam

This option is optimal for the diet of people for whom sugar is contraindicated. Although not everyone will like the taste characteristics of such goodies, such a jam can diversify the menu.

To prepare a diet treat you will need:

• sweet persimmon - 1 kg;
• lemon - 1 piece;
• star anise - 2 pieces;
• pink pepper - 10-15 peas;
• vanilla - 1/2 pod;
• water - 70 ml.

Step-by-step cooking process:

1. Peel the lemon after scalding with boiling water and squeeze the juice.
2. Now prepare the syrup: bring the indicated volume of water to a boil, then add spices and lemon juice.
3. Reduce heat and simmer another quarter hour syrup.
4. Now extract the spices from the water, and add the puree obtained from the persimmon pulp there.
5. Cook the jam for another 20–25 minutes, constantly stirring the mass.
6. Ready jam to distribute in jars, close the lids, put in storage in a cool place.

Spicy persimmon jam with cognac

This recipe will appeal to lovers of exotic and unusual flavor combinations. This jam is not only tasty, but also very good for health, especially during colds and flu. Thanks to the gentle heat treatment technique, most of the vitamins are preserved, and the presence of cognac in the product gives it a pleasant aroma.

Source ingredients:

• fruit pulp - 1.5 kg
• brown sugar - 0.5 kg;
• cognac - 150 ml;
• vanilla - 1/2 pod (5 g of powder product);
• pink pepper - 15 peas;
• star anise - 2 pcs.;
• cinnamon - 1 stick.

Step-by-step execution of work:

1. Peel the fruits of persimmon from the skin, remove the pulp and knead it to get a puree mass. For this purpose, you can use a blender.
2. Pour the fruit mass on top with sugar, add the indicated spices, boil for 10-15 minutes.
3. Introduce cognac into the hot jam, stir well, pour into jars.

Jam takes on a particularly vivid taste in two weeks. Instead of brandy, you can add liquor, white rum.

Persimmon with pear

It has already been noted above that wild plum goes well with other fruit and berry crops. For example, aromatic jam will be obtained in combination with a winter pear. Moreover, the dessert preparation procedure is extremely simple:

1. Take the same amount of persimmon and pear.
2. Cut fruit into slices and cubes.
3. Put the workpiece in a container in layers, pouring each layer with sugar.
4. In this form, leave the workpiece for 5-6 hours.
5. Then put on low heat and wait until sugar is completely dissolved. It is necessary to constantly stir the mass, preventing the sedimentation of sugar at the bottom.
6. Then you need another five minutes to boil the jam and again remove for 5 hours from the stove.
7. Such intervals should be repeated two more times, and only at the end of the dessert, bring the mass to a boil, add cinnamon, vanilla, and then distribute to the banks.

In addition to pears, green apples can be added to this jam.

Citrus note treat

Although persimmon is always good in alliance with citrus fruits, as an example of an ideal treat, it is worth bringing its alliance with mandarins.

Required:

• persimmon - 800 g;
• sugar - 800 g;
• tangerines - 800 g.

Dessert cooking sequence:

1. Dip tangerines for five minutes in boiling water, and then send them into cold water with ice.
2. Dice the persimmon pulp into cubes and place in a saucepan. Tangerines to disassemble into segments, it is advisable to remove the bones and films. After that, connect with persimmon.
3. Pour the fruit mixture with sugar, simmer for 30 minutes over low heat, stirring constantly.
4. Then remove the workpiece from the stove and leave to cool completely. Then again boil the jam for 10 minutes.

Ready jam remains to pour into banks.

Gelatin persimmon jam

It would be unfair to ignore this old recipe for a treat that is perfect for a festive tea party. This jam can also be used as a layer for cakes.

To prepare a dessert, you will need only four components:

• persimmon - 1 kg;
• sugar - 0.5 kg;
• lemon juice - 75 ml;
• gelatin - 20 g.

The sequence of the procedure for preparing thick jam:

1. Turn the processed persimmon fruits with a blender into mashed potatoes.
2. Dissolve gelatin in 60 ml of water.
3. Boil the mashed potatoes first third of an hour, and then remove from heat and pour sugar.
4. After 45 minutes, put the jam on the fire again and cook another 40 minutes.
5. At the last stage of cooking, add the swollen gelatin, and then distribute the jam to the banks.

Interesting facts about persimmons

1. In ancient times, people believed that the gods gave them persimmons, which is confirmed by the Latin name of the genus of these fruit crops - Diospyros. In Russian everyday life, the name of these exotic fruits appeared due to Farsi - the ancient Persian language. There, this outlandish fruit was called a date plum.
2. There are many legends and beliefs associated with persimmon. So, in the Middle East, these fruits symbolize wisdom, and among the Japanese persimmons embody the desire for victory.
3. The largest variety is considered to be persimmon, which grows in South America and is called "Chocolate Pudding." The fruits of this variety reach 600 grams of weight.
4. In many countries of the world, persimmon is an essential component of alcoholic beverages.
5. In pre-Columbian times, Native Americans used wild persimmon to make bread.
6. In Armenia and Georgia to this day there is a tradition to give girls before the wedding persimmon fruits as a sign of family well-being and happiness.