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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 stainless steel saucepan with a thick bottom
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 pass the mixture, still boiling hot, through a sieve
At this point, pour the purée back into the saucepan, adding the sugar
Slowly bring it back to the boil so that it dissolves well
Stir often
When a teaspoonful is poured onto a plate and the mixture runs slowly, the jam will have reached the right consistency and will be ready
Pour the preserve while still hot into jars up to 1 cm from the rim and close with the lid
At this point, turn the jar upside down for five minutes so that the jam, still boiling hot, sterilizes the whole inside of the container well
Pot
Immersion Blender
Store in an airtight container in the refrigerator
Persimmon jam is ideal for accompanying biscuits, slices of toasted bread or to be enjoyed straight from the spoon.
Italia
| Energy (kcal) | 171.59 |
| Carbohydrates (g) | 45.62 |
| of which sugars (g) | 41.78 |
| Fat (g) | 0.12 |
| Protein (g) | 0.38 |
| Fibre (g) | 2.39 |
