Spicy Persimmon jam

Spicy Persimmon jam

Spicy Persimmon jam

Spicy Persimmon jam

 

In search of ideas for Christmas gifts, I naturally turned to a proven methodharvesting of unusual jams. Here the most important thing is not the good amount of surprise and nested in the gift funds and the amount of love, friendshipoptimism and good cheer.
This time I decided to prepare a persimmon jam. Taste that led me first in bewilderment, and then opened up bright and unusual faces. Tart, aromatic, slightlycreamy. So delicious, that second helping of jam I cooked a few days because the first eaten very quickly.

I have to saymost likely this jam like it. It is absolutely extraordinary, and rather on the fan, but in my case it was 100% hit. The fact of the matter is that heat treatment did not eliminate astringent taste, and translates it in a slightly different category. As a complement to fresh bread and cheese is perfect for my taste. Especially if to withstand at least jam a couple of weeks to full disclosure.

So, in order. Persimmon in itself does not have a strong aroma and pronounced taste. Her colour is a matter of preference. It seemed to me interesting add spices, slightly acidify slightly lemon juice and tie a thin thread of sweet vanillascent. And do not disturb the balance that all these new tastes and smells do not become redundant and not have overshadowed the original fruit.

For a test I decided to take the usual very speluju persimmon, which is squeezed out of the skins, dirtying everything around her honey juice.

Ingredients:

  • 1 kg ripe persimmon pulp
  • 1 lemon (juice and zestpart twothree strips)
  • 500 g brown sugar
  • 70 ml water
  • ½ vanilla pod or vanilla extract
  • 1 cinnamon stick
  • 2 sprockets star anise
  • 1015 whole cloves of pink pepper

 

Cooking:

Wamyten persimmon rubbed on the grater so as not to break the skin. Need only flesh. In a saucepan pour the sugar, pour in water and lemon juice. Bring to a boil, put the star anise, cinnamon stick, pink pepper and a couple of strips of lemon zest. Cook, stirring, until sugar dissolved. Pour the persimmon puree, Add vanilla, bring to a boil and reduce heat, because the foam will go. Cook, stirring occasionally, for 20 minutes. Remove the strips of zest. Leave to stand for 5 minutes to jam. Pour into sterilized hot jars, close with lids, flip and leave to cool.

It is desirable to leave jam for a couple of weeksa month as a conduit, during this time, all the flavors merge together and become more balanced, and will weaken slightly astringent taste.

Tip: do not replace the brown sugar to plain, taste plays an important role here. If you don’t like it is because persimmon astringent taste, try to cook the jamnot from fresh fruit and frozen and thawed. Although, in our view, it is in this very light astringency only decorates the taste and makes it more interesting.

For fans of unusual sweets suggest to pay attention to Spicy Persimmon jam

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