October – the time when persimmon is poured with the last warmth is softer and sweeter. They are often eaten fresh, but if the crop is large, part can be turned into a thick, aromatic jam with a honey tint. It does not require sugar, since the persimmon itself is sweet enough, and is prepared almost without participation: put on fire and forgot.
What will be needed:
Ripe persimmon – 2 kg
Lemon – 1 piece
Cinnamon or vanilla – to taste (optional)
Clean jars with twisting lids – 3-4 pieces of 0.5 liters
How to cook:
- Wash the persimmon, remove the skin and remove the stalks. Cut the pulp with cubes or just open a fork.
- Fold in a pan with a thick bottom, add a little water so that it does not burn.
- Put on low heat and languish under the lid for 30-40 minutes, stirring from time to time.
- When the mass becomes homogeneous and thick, add lemon juice and a pinch of cinnamon or vanilla.
- Continue to cook for another 10-15 minutes.
- Check the readiness as follows: drip on a plate if the jam does not spread, it is ready.
- Pour hot jam into dry, clean jars, close the lids and turn over for 10 minutes.
Thanks to the natural acid of the lemon and the dense texture of the persimmon, it is perfectly stored in a cool place until spring.
Such jam is ideal for toasts, pancakes, cottage cheese or just in yogurt.
Question-answer:
Is it possible to use solid persimmon?
No, only ripe and soft. The solid persimmon will be knitted, and the jam will turn out to be bitter. If the persimmon has not yet dares, leave it for a couple of days at room temperature.
Why is the jug from the persimmon darkens?
This is fine. Gurma darkens like apples or pears when heated. Color can vary from amber to dark brown, but this does not affect.
