Persimmon Jam: 8 Recipes

For most of the inhabitants of the European part of Russia and some other CIS countries, persimmon symbolizes the expectation of New Year's holiday miracles. After all, it is on New Year's Eve that the fruits of the 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 tasting the fresh juicy flesh of persimmons. Medical professionals unanimously assert the benefits of this amazing berry. Specialists say that the number of useful properties with persimmon few can compete with.

An additional advantage of the tropical fruit is the fact that persimmon brings no less benefit to the body, if it is cooked in jam - after all, this is considered the best way of preservation. Therefore, it is worth paying attention to the ways of cooking the most ancient kind of persimmon delicacy. We will also tell about the composition and useful properties of tropical gifts, we will discover the secret of their power, give interesting historical facts.

What a persimmon is and how it grows

The exact date of persimmon's appearance in the human diet is unknown, but already in ancient sources dating back to the pre-Christian era, there is mention of this amazing berry. This succulent fruit originated in China. Later cultivation of this crop came to Japan, and only in the 19th century did persimmon appear in southern Europe. Such a wide distribution of tropical fruits, combined with their rich history of existence, was fertile ground for the creation of myths and legends, as reflected in the many unusual names of the crop. In different parts of the world persimmon is called date plum, heart berry, oriental fig, wild date. But in literal translation from Latin the name of the fruit sounds like "divine fire".

Today, this representative of the Ebony family is grown in productive quantities not only in regions with tropical and subtropical climates, but also in France, Austria and Great Britain. On the territory of Russia persimmon is perfectly accustomed to the Black Sea coast of the Caucasus. Thanks to its excellent taste characteristics persimmon has found a wide range of applications in various fields: cooking, cosmetology, pharmaceutics.

Description of external and taste characteristics

By all botanical characteristics persimmon is a berry. An adult tree under favorable conditions reaches up to eight meters in height. Approximately the same parameters have in diameter and the crown of the tree. The culture does not require special care, but tolerates a lack of moisture and light frosts well. Fruits are ripe by the end of October, but should not be consumed before the first frosts. Depending on the variety of date plum, the color of the berries can vary from bright yellow and orange hues to chocolate tones. Equally diverse are the variations in the shape of the fruit. But regardless of the variety, persimmons have one specific property - a tart taste and astringency.

The astringent effect of the fruit is due to the high content of unripe fruit tannin. Although this component reduces the taste of the product, but it has pronounced antibacterial properties. That is why experts advise eating only fully ripe fruits. However, the unpleasant taste of viscosity 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 your mouth with the prepared remedy immediately after eating unripe persimmons.

Popular varieties of oriental figs

The popular fruit crop is characterized by a variety of species. This factor is largely influenced by the prevalence of the crop, the method of pollination, and taste characteristics. The most popular variety in the world is considered "Korolek", which, in turn, is subdivided into the following four subspecies:

• chocolateberry;
• Gaitley;
• Hyacume;
• Honey Early.

The above subspecies of persimmon are most commonly found on sale in our country. Their fruits are easily recognized by their slightly elongated shape. It is the variety "Korolek" usually appears on the table of Russians in November, saturating their diet with vitamin supplements.

Other well-known varieties common in our territory include the following:

1. "Rossiyanka", created by the breeders of the Crimean Botanical Garden. This species is characterized by such features: rounded-flat shape, smooth with a waxy coating of skin, very sweet flesh of ripe fruits.
2. "Virginia" (America). A mature tree can reach a height of 25 meters. By the way, it 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 the apple tree. The ripe fruits take on a bright orange color. They are distinguished by their impressive size and juicy, devoid of tartness, flesh. In taste "Sharon" resembles an apricot and a little quince. The culture is not fastidious to the conditions of existence, but does not take root in 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.

Useful tip: To eliminate the tart flavor of persimmons of one of the varieties of the variety "Korolek", it is enough to place the fruit in the freezer for 12 hours. You can leave the fruit to ripen along with the apples and bananas in the refrigerator.

The benefits of persimmon jam for the body

Persimmon jam in any variant of cooking - it is a delicacy, worthy to take an honorable place on the table among other dishes. In fact, even in ancient times there were the first methods of canning "plums of the gods" - as they respectfully called the tart berry in the East. The combination of beneficial micro-and macronutrients and vitamins, which are present in the fruit, 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 caloric content of the product, which is only 60 kcal per 100 grams serving, persimmon has a truly rich composition. To make sure of this, it is enough to give a list of only the main components:

1. Ascorbic acid (vitamin "C") is the basic material for a strong immune system.
2. Potassium is an element necessary for the normal activity of the cardiovascular system.
3. Nicotinic acid (vitamin PP) in tandem with dietary fiber carries out a regular purification of blood vessels from cholesterol, contributes to the normal course of metabolic processes.
4. Magnesium together with iron also has a responsible mission - it enriches the blood, contributing to the reproduction of red blood cells.
5. Organic acids are involved in metabolism and protein synthesis.
6. Iodine is an essential 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 value for health, as it not only has a positive effect on vision, but is also a powerful antioxidant. The ability of this element to neutralize free radicals prevents the development of cancer and slows the aging process.
8. Calcium. Its content in persimmon is also very high. This element is the main "building" material of the bone system. Therefore, persimmon is so useful for children.

Benefits for women

In addition to these substances, the persimmon has a lot of other useful elements for health. Here it is appropriate to note that the low caloric value combined with excellent taste characteristics have turned the wild date into an indispensable product in the diet for weight loss. Therefore, many women prefer to get rid of excess weight with the help of this particular tropical fruit. In addition to the ability to effectively saturate the body and burn fat, persimmon rejuvenates the skin, which is especially valued by women.

Benefits for men

Useful "divine berry" and 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 the representatives of the male population who are prone to systematic intake of alcoholic beverages. The excellent antioxidant properties of persimmons will help to negate the consequences of even the most profuse repast. When there is no fresh fruit 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 sides. This rule also applies to such a useful fruit as persimmon. Of course, if the fruit is consumed in moderation, then there is no need to fear the appearance of side effects. For an adult, the norm is 3-4 fruits per day, and for children - no more than 2. In the diet of a child should not be introduced wild plums before the age of three.

You also need to be very responsible for the choice of fruit, that is, their quality. Even for cooking jam recommended to select only ripe fruit with no signs of spoilage and rotten.

Completely refuse persimmon should be abandoned by persons who have:

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

Although pregnancy is not a contraindication, during this period persimmon consumption should be limited. It is undesirable to introduce the tropical fruit also during breastfeeding, because of the possible risk of allergies in the baby.

How to choose persimmon jam

In principle, the preparation of persimmon jam does not differ from the process of making preserves in this way from other fruit crops. But there are still some nuances that any housewife should be aware of:

1. Tartness and viscosity of the product is not liked by many people. Above already mentioned ways to effectively eliminate this flavor flaw are freezing, ripening in the fridge. There is another effective method - heating the fruits, deprived of the foot, in the microwave oven.
2. If you got a too sweet persimmon, you need to halve the rate of sugar for jam.
3. The lack of juiciness of the fruit can be compensated by making syrup according to the formula: 1 part water to 2 parts sugar. Then on this basis should be prepared jam according to the recipe.
4. Improve the aroma and taste of the final product by adding spices: cloves, cinnamon, badian.
5. Boil persimmon jam should be cooked with constant stirring, avoiding its sticking.
6. At the preparatory stage, the pulp of overripe fruits should be extracted with a spoon.

These simple tips will make the process of making persimmon jam in the home kitchen much easier.

How to cook persimmon jam: recipes

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

Classic recipe

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

1. The fruit is carefully washed, cut in half, remove the peel and pips.
2. Prepared mass of fruit pour sugar (pour the syrup), mix well, leave for a couple of hours so that the pulp empties juice.
3. Then put the mass on fire, bring to a boil. Then turn down the fire to minimum. The mass should simmer, but not boil.

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

Jam in the multicooker with the addition of lemon

The proposed method greatly simplifies the process by using a technical device. But this is not the only thing he attracts housewives. Cooked in this way, the delicacy is characterized by a rich flavor, as the lid during the whole process remains in a closed position. Required options for thermal processing of the fruit mass: "Stew", "Boiling" or "Baking".

Initial ingredients:

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

Cooking sequence:

1. First, immerse the lemon in boiling water to remove the bitterness. Then the fruit together with the peel should be chopped in any way.
2. It is better to cut persimmon pulp into cubes, which then fill the container of the multicooker.
3. Fill the base of the jam with sugar, add the lemon mass.
4. Let the prepared in this way billet to stand for some time, so that the juice is released.

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

Recipe for jam with walnuts and lemon

Cooked according to the proposed recipe will delight the younger members of the family, although adults will also be happy to eat it. This is probably the most "delicious" recipe, for which the variety of persimmon "Korolek" is ideal.

Ingredients:

• persimmon (mass, cleaned of seeds and skins) - 0.5 kg;
• sugar - 300 g;
• water - 1/2 cup;
• lemon - a medium-sized fruit;
• nuts - 70 gr;
• instant coffee - 30 g.

Step-by-step cooking process:

1. Peeled persimmon fruits cut randomly.
2. Fill the fruit mass with all the sugar, add half of the water, put to stew in the oven.
3. Periodically stir the mass.
4. After half an hour, supplement the jam with lemon juice. In the remaining water dissolve coffee and also send it to the mass.
5. If necessary, add a little water.
6. Approximately 10 minutes before the end of cooking, add chopped nuts.
7. Ready jam immediately pour into jars and seal.
8. To improve the aromatic qualities of the product you can use vanillin or cinnamon.
9. If you want to get marmalade or jam should increase the time of heat treatment.

Such jam can be served on the table as a dessert, spreading it in beautiful rosettes, and on top decorated with slices of fruit.

Diet jam

This option is optimal for the diet of people who are contraindicated to sugar. Although the taste characteristics of such a delicacy will not please everyone, still this jam is able to diversify the menu.

To prepare a dietary delicacy you will need:

• sweet persimmon - 1 kg;
• lemon - 1 piece;
• badjan - 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 specified amount of water to a boil, then add the spices and lemon juice.
3. Reduce the heat and cook the syrup for another quarter of an hour.
4. Now remove the spices from the water, and add the puree obtained from the persimmon pulp.
5. Boil the jam for another 20-25 minutes, constantly stirring the mass.
6. Ready jam distribute in jars, close lids, put for 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 healthy, especially in the period of colds and flu. Thanks to the gentle method of thermal processing, most of the vitamins are preserved, and the presence of cognac in the product gives it a pleasant flavor.

Initial ingredients:

• fruit pulp - 1.5 kg
• brown sugar - 0,5 kg;
• cognac - 150 ml;
• vanilla - 1/2 pod (5 g of powdered product);
• pink pepper - 15 peas;
• badjanin - 2 units;
• cinnamon - 1 stick.

Step by step work:

1. Peel the persimmon fruit from the skin, extract the pulp and mash it to obtain a puree-like mass. You can use a blender for this purpose.
2. Fill the top of the fruit mass with sugar, add these spices, and boil for 10-15 minutes.
3. Stir well and then pour it into jars.

The jam acquires a particularly bright taste in two weeks. Instead of cognac, you can add liquor, white rum.

Persimmon with a pear

It has already been noted above that the wild plum is perfectly combined with other fruit and berry crops. For example, a fragrant jam will turn out in combination with a winter variety pear. And the procedure for making the dessert is extremely simple:

1. Take an equal amount of persimmons and pears.
2. Cut the fruit into slices and cubes.
3. Put in a container blank in layers, sprinkling each layer with sugar.
4. In this form leave the billet for 5-6 hours.
5. Then put on low heat and wait until the sugar has completely dissolved. You should constantly stir the mass, not allowing the sugar to settle on the bottom.
6. Then you need to boil the jam for another five minutes and again take it off the stove for 5 hours.
7. Such intervals should be repeated two more times, and only at the end of cooking dessert bring the mass to a boil, add cinnamon, vanilla, and then distribute in jars.

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

Delicacy with a citrus hint

Although persimmons are always good in alliance with citrus fruits, as an example of an ideal treat, it is worth citing her alliance specifically with tangerines.

Need:

• persimmons - 800 g;
• sugar - 800 gr;
• mandarins - 800 gr.

The sequence of preparation of the dessert:

1. Dip the tangerines in boiling water for five minutes, and then put them in cold water with ice.
2. Place diced persimmon pulp in a saucepan. Tangerines are cut into slices, preferably removing pips and membranes. After that, combine with persimmons.
3. Fill the fruit mixture with sugar, and simmer for 30 minutes on low heat, stirring constantly.
4. Then take the preparation off the stove and leave until it cools. Then boil the jam again for 10 minutes.

The finished jam remains to be poured into jars.

Persimmon Jam with Gelatin

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

To prepare the dessert you will need only four components:

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

The sequence of procedures for making thick jam:

1. Turn the processed persimmon fruits with the help of a blender into a puree.
2. Dissolve gelatin in 60 ml of water.
3. First boil the puree for a third of an hour, and then take it off the fire and pour in the sugar.
4. After 45 minutes, put the jam on the fire again and cook for another 40 minutes.
5. At the last stage of cooking, add the swollen gelatin, and then distribute the ready jam in jars.

Interesting facts about persimmons

1. In ancient times, people believed that persimmons were given to them by the gods, which is confirmed by the Latin name of the genus of these fruit crops - Diospyros. In Russian, the name of this exotic fruit appeared thanks to Farsi, the ancient Persian language. There, this strange fruit was called date plum.
2. There are many legends and beliefs associated with persimmons. For example, in the Middle East, the persimmon symbolizes wisdom, and the Japanese persimmon represents the desire to win.
3. The largest variety is the persimmon, which grows in South America and is called the "Chocolate Pudding". The fruit of this variety reaches 600 grams in weight.
4. In many parts of the world, persimmons are a must-have ingredient in alcoholic beverages.
5. Native North Americans in pre-Columbian times used the wild persimmon fruit to make bread.
6. In Armenia and Georgia to this day there is a tradition to give girls before their wedding persimmon fruit as a sign of family well-being and happiness.