How to cook jam persimmon: recipe

In the winter time in the markets you can find a large number of exotic fruits. It should be noted that the price of them varies according to the season. That is why the persimmon can be purchased for little money right after Christmas. This is due to the fact that the holiday hype has passed, and on the shelves was products that are unsold from last year. Such pricing policy allows us to prepare jam out of the fruit without the high costs and difficulties.

Ingredients

To prepare you need:

- persimmon - 2 kg;

- sugar - 0.5 kg.

Choose fruit

Before going to buy persimmons, you need to understand that these sweet fruits are only at the end of the period of its ripening, and before they have a tart flavor. That is why jam is prepared from persimmon fruit which is already overripe. They are not only well suited for this recipe, but can cost quite cheap, because it has lost its marketability. However, you should not buy damaged fruits or with pronounced defects. They can contain harmful bacteria and even parasites.

Preparation

Before you start making jam out of persimmons, all fruits must be washed thoroughly and separated from the leaves. Then the fruit cut into small pieces, removing bones. If the persimmon is so soft that it immediately loses its shape, then you shouldn't worry, because in the end you should get a homogeneous mass.

Some chefs and Housewives prefer to remove the peel so that it does not hit the video cards. The recipe remains the same. However, before you make a decision, you should try the peel. If it's not tart, then it is possible to leave.

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Cooking

After the fruit is cut, they are placed in a metal container and cover with sugar. As such, the products must be in a cool place for 8 hours. Next, they put on a slow fire, on which the design of heat cook for one hour. Sometimes this period is increased to evaporate more moisture and it turned into a jam, although it is believed that this should not be done, otherwise significantly reduced the volume and spoil the taste.

It is Also worth noting that at the time of cooking the dish you can add different spices or herbs. This can dramatically change the final flavor, giving it piquancy. However, true connoisseurs of the data fruit prefer not to do, to keep the natural flavor.

Long term storage

The Usual design of heat immediately goes into use. This is due to the winter period, its cooking and excellent taste. If there was a desire to save for the future, immediately after the end of the cooking process, it needs to be packaged in the previously prepared banks and close tightly by special covers. Then the dishes put in a warm place upside down and wrap a towel. This ensures uniform cooling. When the jam has cooled to room temperature, it is placed in a dark and cool place where it will be until the moment of use.