If you've never tasted homemade jam from persimmons, be sure to prepare it for this recipe!
Type of kitchen:
Cooking method :
In the oven
- 1 kg of persimmons (sort Korolek)
- 1 kg of sugar
- 0.5 l clean water
- half a hour. citric acid
- 1/5 tsp vanillin
Recipe for cooking at home
- Persimmon wash, remove the leaves with pedicels and cut the fruits in small pieces about the same size. If there are solid ossicles – they need to be removed. Pour clean water into a saucepan, add sugar and put on fire.
- Stirring, bring the syrup to a boil and add the crushed persimmon. Prepare jam from persimmons, stirring occasionally, on moderate fire for about 50 minutes. Then add citric acid, vanillin to the jam and mix thoroughly.
- Cans and lids can be sterilized in any convenient way for you (steamed, in the oven or microwave). To spread out on banks hot jam and roll up lids. Turn the cans upside down, wrap up the blanket and leave in this position until it cools down completely. Preserved jam from persimmons in a dark cool place for up to 1 year.