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The persimmon is the fruit of the persimmon tree, also known as the Japanese Plaquemine, the Chinese Plaquemine or the Sharon fruit. The Persimmon jam is delicious and changes a bit our habits.
Ingredients :
- Sugar: 800 gr
- Persimmon: 1000 gr
Preparation time : 30 minutes
Cooking time : 40 minutes
Cooking time : 40 minutes
- The persimmons should be very ripe or overripe; otherwise they are astringent, hard and sharp.
- Carefully scoop out the pulp of the fruit with a spoon without scraping the layer next the fruit skin.
Mix the pulp of persimmons, the juice of a half-lemon and the sugar in a large bowl. - An option: Some people allow the mix persimmons, sugar and lemon macerate overnight at the bottom of the fridge.
- Once the persimmons are prepared, pour them in a cooking utensil (jam cauldron, a large saucepan or even the container of a pressure cooker). Bring to a boil for 10 minutes by stirring so that it does not stick to the bottom.
- To check if the jam is cooked, just do the cold plate test. Put a plate in the fridge. Pour a drop of persimmon jam on the plate, if it stays, it is ready. Otherwise, boil for longer.
- When the persimmon jam is ready, you can fill the jars. Wash the jars; let them dry face down on a clean towel without wiping.
- Use a funnel to pour the jam into the jars, close them and turn them over. Caution! The persimmon jam is very hot, so jars are also very hot! Wait for the jam to cool completely before turning the jars back up. Store them.
For enthusiasts, a vanilla bean can be added at the beginning of the cooking. This recipe is a delight for both young and old, for breakfast or with crepes.
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