Persimmon jam is a sweet and tasty autumn preserve, rich in vitamin C and fiber. Ripe persimmons are cooked together with sugar, apple, and grapefruit to obtain a sweet and delicate jam.
After washing the persimmons, remove the stem and crush them (skin included) in a thick-bottomed steel saucepan
Peel the apple, cut it into small pieces, and add it to the persimmons along with the grapefruit juice
Bring everything to a boil: cook for 3/4 minutes, skimming often
Remove from heat and pass the still boiling mixture through a sieve
At this point, return the puree to the saucepan adding the sugar
Slowly bring back to a boil to dissolve it well
Stir often
When pouring a teaspoon onto a plate the mixture flows slowly, the jam will have reached the right consistency and will be ready
Bottle the hot jam up to 1 cm from the edge of the container and seal with the lid
At this point, turn the jar upside down for five minutes so that the still hot jam sterilizes the inside of the container
Pot
Immersion Blender
Store in an airtight container in the refrigerator
Persimmon jam is ideal for accompanying cookies, slices of toasted bread, or to enjoy directly by the spoonful.
Italy
| Energy (kcal) | 171.59 |
| Carbohydrates (g) | 45.62 |
| of which Sugars (g) | 41.78 |
| Fat (g) | 0.12 |
| Protein (g) | 0.38 |
| Fiber (g) | 2.39 |
