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 (including the skin) in a thick-bottomed steel saucepan
Peel the apple, cut it into small pieces and add it to the persimmons together with the grapefruit juice
Bring everything to a boil: cook for 3-4 minutes, skimming often
Remove from the heat and strain the still-hot mixture through a sieve
At this point, pour the strained purée back into the saucepan and add the sugar
Slowly bring it back to a boil so that the sugar dissolves 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
Jar the jam while still hot, filling up to 1 cm from the rim of the container, and seal with the lid
Then turn the jar upside down for five minutes so that the still-hot jam sterilizes the entire interior 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 be enjoyed 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 |
