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 mash them (including the skin) 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 hot mixture through a sieve
At this point, pour the strained mixture back into the saucepan, adding the sugar
Slowly bring back to a boil to dissolve it well
Stir often
When a teaspoon of the mixture poured onto a plate flows slowly, the jam has reached the right consistency and is ready
Pour the still hot jam into jars up to 1 cm from the rim and seal with the lid
At this point, turn the jar upside down for five minutes so that the still hot jam thoroughly sterilizes the entire inside of the container
Saucepan
Immersion blender
Store in an airtight container in the refrigerator
Persimmon jam is ideal for accompanying cookies, slices of toasted bread, or to be enjoyed directly by the spoonful.
Italia
| 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 |
