Persimmon jam is a recipe providing soluble fibre, antioxidants, vitamins, and minerals. We present you with this delicious autumn jam.
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Persimmon jam, homemade recipe
Coming almost to winter, this delicious tropical fruit appears with a unique aroma, texture, and flavour.
Persimmon or kaki are fruits that are advisable to eat raw since they have a pulp that makes them unique. In addition, it does not provide many essential nutrients for our diet.
It is also true that it is an ingredient of high nutritional value for our recipes.
This is the case with this autumn jam—a delicacy made with this seasonal fruit that will make us vibrate our senses.
The benefits of persimmon are varied thanks to the high nutritional value of this sweet fruit. Persimmons provide valuable amounts of vitamins A and C and manganese, a mineral that supports blood clotting. They also contain antioxidants that decrease the likelihood of critical health conditions such as cancer and stroke.
Persimmons are recommended fruits for the whole family. Likewise, the jam made with these fruits will surely delight even the little ones in the house.
Among its benefits, we can distinguish that it is a natural cleanser thanks to its high amount of water. In addition, thanks to its soluble fibre content, it helps us regulate intestinal transit.
Likewise, it helps us eliminate bad cholesterol from our body thanks to the fibre it provides us.
It also provides us with different vitamins and minerals. As a consequence, it is an antioxidant food. In addition, it is favourable to nourishing our nervous system.
As you can see, it is a fruit with many nutrients that make it very healthy.
When to have persimmon jam?
This recipe is perfect to have for your breakfast with toast. Likewise, you can also use this type of jam as an ingredient in other recipes, such as cakes, pastries, crepes, and persimmon jam.
Persimmon jam is a recipe providing soluble fibre, antioxidants, vitamins, and minerals.
- 1 kg of the acquis
- 400 grams of sugar
- One branch of cinnamon
- clove for flavouring
- ½ lemon
First, we wash the persimmons well, cut them in half, and empty the pulp with the help of a spoon.
Next, we add the pulp of the persimmons, the sugar, the cinnamon, and the cloves to a pot. We add the juice of half a lemon.
Next, we put the whole mixture over low heat. Stir for approximately 40 minutes or until a thick mixture remains. This fruit has pectin. As a consequence, it will help the jam to thicken.
Finally, we introduce the mixture in glass jars and vacuum packs for better conservation.
Separate the seeds from the pulp so that the texture of the jam is finer. Stir constantly over medium heat so it doesn’t stick and burn.
Conservation tip for persimmon jam
This advice is transferable to any homemade jam that we make.
We recommend using glass containers. Before using them, it is advisable to style them to eliminate harmful bacteria. To do this, boil the containers in a pot for approximately 20 minutes.
Be careful when removing the containers from the pot; do not burn them. You can use some kitchen tongs.
To preserve this homemade persimmon or kaki jam for a long time, we must place it hot inside the container one centimetre from the edge.
Then cover vigorously and turn over, leaving the part of the lid on a cloth on the table. The jam must be boiling when introduced into the container.
Finally, when the jam is cold, turn again. In this way, it is preserved in a vacuum.
It can also be done in a water bath if the previous process fails. Better to take the day after making it when it is refrigerated.
The recipes for jams of any fruit are a different way of taking these foods. Indeed, we should not abuse these recipes since they contain a lot of sugar.
On the other hand, I love flavouring recipes with cinnamon or cloves, as they provide many flavours and aromas. In addition, in jams, the lemon helps the fruit not oxidize, and the sugar thickens and preserves it, adding flavour.
With persimmon or kaki, it is easy to make recipes. These ingredients are very grateful since they are an absolute delight.
I hope you like the persimmon jam, a homemade recipe with an autumn flavour.
My name is Ellie Lauderdale, MD and I am USA based professional Nutritionist .
I am a Registered Dietitian Nutritionist and board certified specialist in sports dietetics who is trained in integrative medicine. I have worked with hundreds of clients, from those suffering with chronic disease to professional and olympian athletes. My goal is to help optimize you from the inside so that you can feel, perform, and look your best on the outside.