How to make persimmon jam?

Persimmon is loved by many since childhood.This tropical berry ripens, when in the middle latitudes of Russia frost is already rattling. The ancient Greeks called persimmon food of the gods, as well as divine fire. Bright fruits glow orange among the bare branches of a tree. By the time the fruit is ripe, the leaves are already falling.

Persimmon fruits have a spherical shape and bright orange color. Inside the fleshy fruit is up to 10 oblong seeds. The taste of ripe berries is slightly astringent. This feature disappears during freezing and subsequent defrosting. Or at full ripeness of the fruit, when the flesh becomes soft and jelly-like.

Persimmon fruits contain a huge amount of nutrients, among which stand out:

• alimentary fiber;
• vitamins A, B, C, PP;
• magnesium;
• potassium;
• iron salts.

It is indicated for people with diseases of the cardiovascular system. Persimmon is a diuretic, it is useful to use it for puffiness.

Persimmon is grown in areas with warm climates. There are many varieties of this plant. Depending on the variety, ripe berries may look different.

Frost-resistant crops grown on the territory of Russia should have a dark orange color when ripe. Before purchasing it is important to pay attention to the appearance of the fetus.

1. The skin should be slightly flushed when pressed.
2. There should be no dark spots on the peel, it is a sign that the berry has overslept. Such a persimmon will be sweet, but the flesh of the fruit will turn into almost jelly.
3. The stem of ripe persimmon is dry, brown in color. The green stem is in unripe fruits.
4. Persimmon varieties "King" has a dense, brown in the core of the flesh. Almost knit. Fruits in November.

Variety "Chocolate" has a dark brown flesh and sugary sweet taste. Chocolate is grown in areas where the temperature does not fall below 15 degrees. In Russia, is not on sale often.

Contrary to popular belief, these juicy orange fruits can be consumed not only in fresh form. You can make pastila, jams from them, make amazingly tasty jam. Persimmon goes well with oranges, tangerines, apples and even pumpkin.

In order to prepare the jam, it is preferable to select the “King”. This is a fairly common variety. The culture almost does not knit a mouth and at the same time has dense pulp.

In order to boil the persimmon and orange jam, we will need only one large orange, 500 grams of persimmon and a half cup of granulated sugar. Berries need to be well washed, remove the stem and peel, dried with paper napkins. Pulp cut into small cubes. Peel the orange, divide it into slices, remove the white film from it and grind. Fold the ingredients in an enamel bowl, cover with sugar and mix on top, leave for about one hour.

After the specified time, you need to mix well again. Put on the fire, let the mixture boil and reduce the temperature to the very minimum. Boil without a lid, stirring with a wooden spatula, for thirty minutes. Then the pan should be removed from the stove, let cool. Boil again and boil over low heat for ten minutes. Cool the jam and pour into jars. Ready jam spread in dry sterilized jars and roll up. Persimmon jam with orange is a storehouse of vitamins, it is not only pleasant to eat them, but also good for health.

To prepare the persimmon and lemon jam, the following ingredients are needed:

• 1.8 kg of dense, not overripe persimmon;
• 700 grams of sugar;
• 1 large thin-skinned lemon.

Berries wash well, dry. Cut into slices, carefully remove the bones.The persimmon prepared in this way is put into a container with a lid and placed in a freezer for 24 hours. A day later, remove the fruit, cover it with sugar and leave it for 2-3 hours at room temperature. At this time, you want to do lemon. It should be thoroughly washed, doused with boiling water and cut into circles. Put the lemon in a container and boil for three minutes with a tablespoon of water.

Pour 50-100 grams of water into a pan with persimmon and sugar and bring to a boil over low heat. Add lemon along with the resulting syrup when cooking. While stirring with a wooden spoon, cook the mixture on low heat for another 10 minutes.

The first place in the positions of delicacies without additional processing is occupied by a dessert of persimmon and cottage cheese. Persimmon - a real leader among the berries on the content of vitamin C. But during heat treatment, it is destroyed. Experts in the field of nutrition recommend cooking the original dessert of cottage cheese and persimmon.

For this we need:

• 2 ripe large persimmon;
• 1 glass of freshly squeezed orange juice
• 250 grams of soft low-fat cottage cheese;
• 50 grams of natural yogurt;
• 20 grams of instant gelatin;
• 1 small bag of vanilla;
• 100 grams of powdered sugar.

Gelatin is required to soak in the juice of an orange and wait for it to swell. At this time you need to process the persimmon. It should be peeled, rid of stones and cut into slices. Add sliced ​​pieces to the curd, beat with a blender. Pour the yoghurt into the resulting mass and beat, gradually adding powder and vanillin. Mix the ingredients with gelatin, beat well again. Pour into forms and refrigerate until cured. Useful and tasty dessert appetizing orange color at this stage is ready.

For the manufacture will need:

• 1 large ripe banana;
• 3-4 persimmons;
• lemon juice - 1 tsp (can be replaced with an aqueous solution of citric acid);
• ground cinnamon - to taste;
• tablespoon of powdered sugar;
• fresh mint for decoration.

Bananas cut into slices, sprinkle lightly with lemon juice so that they do not darken. Peel persimmon, cut into slices, remove the kernels. Put bananas, persimmon, cinnamon into a blender bowl, beat until smooth. Remove from the blender and unfolding into sockets. Sprinkle with powdered sugar and decorate with fresh mint leaves. Serve chilled.

To make fruit in chocolate, you will need:

• dark chocolate bar;
• 2-3 large dense persimmon berries.

Fruits should be washed and dried with paper napkins. Skin carefully removed. Persimmon should be cut into approximately the same size into slices, remove all the bones. The berry prepared in this way is required to be laid out on parchment paper or a silicone mat in one layer.

Half of the chocolate bar is melted to a liquid state in a water bath or in a microwave. It is most convenient to put chocolate in a pastry bag. If there is no pastry bag in the house, you can use a spoon. Each piece is watered with chocolate. When the sweetness completely hardens, the slices are turned over. The remaining chocolate is melted and the same watered on the other side.

The result is an incredibly tasty and delicate chocolates with a soft filling of fresh persimmon.

To prepare the recipe you will need:

• 700 g persimmon fruit;
• 500 ml of heavy cream;
• 300 ml of milk with fat content of 3.5%;
• vanillin 1 g;
• 50 grams of sugar.

Persimmon thoroughly washed, dried and peeled. In this case, the bones are necessarily removed. Next, the fruit should be placed in a blender and make a homogeneous mass. Milk, cream, vanillin and sugar are mixed in a separate container.Beat thoroughly with a mixer. Then you need to mix mashed potatoes and whipped cream with milk, put in a container and send in the freezer.

Ingredients for cooking:

• one large ripe persimmon;
• 100 ml of milk;
• one tablespoon of apricot jam;
• 5 grams of gelatin, mint to decorate the dish.

The persimmon needs to be washed, peeled and peeled, mashed. Gelatin needs to be soaked in milk until it swells. Then the milk mixture is heated, not boiling. Remove from heat and cool to room temperature. It is required to mix the mixture with persimmon puree and apricot jam. After that, the ingredients are whipped until smooth.

The resulting souffle is laid out in molds. Clean in the fridge until it freezes. The finished dish is carefully removed from the forms, decorating with apricot jam and fresh mint leaves. Serve chilled.

For the preparation will require three apples and three large persimmons. You can take overripe fruit. In this recipe, this is more of a plus than a minus.

1. Berries and fruits should be thoroughly rinsed under running water. Then peel off the stalk, skin and seeds. Cut into any shape, place in a blender bowl and make mashed potatoes.
2. Prepare the pan. To do this, the tool should be covered with parchment or smeared with refined, odorless vegetable oil. Spread the mass out of the blender on a baking sheet. Level in such a way that an even formation is obtained with a thickness not exceeding 5 mm.
3. Pastille is dried until it becomes dense, flexible and not sticky to the touch. The process takes several days. You can speed it up by placing the pastille in the oven at a minimum temperature of 6-8 hours.

Ready marshmallow must be separated from the baking sheet or paper, rolled up into rolls and wrapped with parchment paper. Keep the need in the refrigerator.

Experts in the field of nutrition recommend adding persimmon in the diet due to the presence of useful properties used for prophylactic purposes.

1. Persimmon - a great energetic. Only one berry, eaten after breakfast, is able to tone up the body, fill it with vigor for the whole day, increase efficiency. Roasted seeds of these tropical fruits in some countries are used instead of coffee.
2. This is the perfect berry for people who watch their weight. Replace one of its meals. One berry contains a quarter of the daily requirement of dietary fiber. This allows you to feel satiety for a long time.
3. Persimmon can be dried. When the evaporation of moisture glucose contained in the fruit, acts on the surface, forming a white coating. Such dried fruits are an excellent alternative to candy.
4. When coughing and sore throat it is useful to gargle with the juice of fresh persimmon. But for children under three years old persimmon is contraindicated due to its astringent properties, as it can cause intestinal obstruction.
5. The pulp of overripe persimmon can be used for cosmetic masks. To do this, beat the jelly-like pulp with egg yolk and apply on face skin for 20 minutes. Rinse thoroughly.
6. With frequent constipation, the “food of the gods” is very helpful. Persimmon is a mild natural laxative. Regular use helps to establish a chair.

When choosing persimmon you need to pay close attention to the integrity of the skin. The slightest damage is fraught with the fact that the berry will spoil very quickly. In addition, pathogenic bacteria multiply rapidly in the sugary pulp.

The fact that to get rid of the viscosity of the berries to freeze, many people know. However, there is another way to help get rid of the knitting properties of bright orange fruits. For this, the berries should be poured with warm water for at least 12 hours.

Leaves, roots and branches of persimmon can be used to dye natural fabrics. Color stability is ensured by the high content of tannins in these parts of the plant.

Persimmon is strictly forbidden to use on an empty stomach due to the abundance of dietary fiber in the composition of the berries. Herbal ingredients cause nausea, vomiting. In rare cases, intestinal obstruction may cause.

To learn how to make persimmon jam, see the next video.