Jam "kinglet" from chopped persimmon

Jam "kinglet" from chopped persimmon

Category: Blanks

Ingredients
Fresh persimmon "kinglet"	1 kg.
White sugar	500 grams to taste
Lemon juice	1 PC.

Cooking method

• I had a persimmon of the "kinglet" variety that had to be "disposed of". But, since I have a new meat grinder in my household, I use every convenient moment to scroll something, cut, squeeze, and so on.
• Today is the day of persimmon)))
• 
• Peel fresh persimmon, wash in water, cut into pieces, remove seeds. Do not peel the peel.
• 
• Pass the pieces of persimmon through a meat grinder, a large wire rack to make large pieces of fruit.
• 
• Transfer the chopped persimmon to a metal saucepan, add sugar.
• 
• Bring the mass to a boil, stir and cook over high heat for about 10 minutes.
• Then go to low heat and cook in the "whispering" mode for about 20 minutes to evaporate the liquid and thicken the mass. At this stage, add the lemon juice and boil the lemon jam.
• It should be noted that the mass foams a lot and snorts in different directions, so it is better to cover the stewpan with a protective screen
• 
• And constantly stir the mass so that it does not fry to the bottom of the saucepan.
• Transfer the ready-made hot jam to the jars, close the lids, and put on the lids until they cool completely.
• You can store jam in a pantry or closet.
• 
• 

Note

So, I never thought that I would cook persimmon jam, and that it would turn out so delicious.
Pieces of chopped persimmon fruit are very pleasantly felt on the bite.
Bon appetit, everyone!

Class, Tanya !!!

Tatyana, that's an inexhaustible fantasy! An interesting jam can probably be chopped with blender knives - if you eat for now, a little Thank you

Girls, health!

You can try and smash with knives - but I don't know how the mass will behave, what happens.
But judging by the fact that the jam turned out from the crumbs, then in the blender it should turn out

Why not use a meat grinder? Very fast and convenient on a large grid

[Admin]

Admin,
Tatyana has already determined by the name that this is your recipe! Thanks for the recipe! An interesting experiment, maybe I will also decide to preserve persimmon.

[Kate]

Kate, they don't argue about tastes, but I think I will like persimmon jam
I also cooked for the first time, and I doubted the taste - but this is already in the past, I will make such jam again

[Tatyana]

Tatyana, too, perhaps, I will take it away as a filling for tartlets, my illness now is a tartlet

[Ilmira]

Ilmira, to your health!
As a filling for pies, it is great, the jam is thick, especially when standing in a jar

The jar is still in stock to stir up the pies

Tatyana, can you use a very ripe persimmon? I bought a lot of things at the base today, including a box of my favorite drug, persimmons. And for me, the seller loaded two boxes of overripe beetle into the trunk just like that. now I'm racking my head)

[koluchchka]

koluchchka, you can, of course, Perhaps there will be more liquid, so you will have to adjust the consistency of the finished jam. Either liquid jam, or cook longer until thick. The flavor will also depend on the degree of cooking.