With the end of summer, it is time for jams, compotes and jellies based on fresh or dried fruit, whole, in pieces or minced.
See my post with Tips on Sweet Jams, Compotes, Jellies, Marmalades and Preserves: https://lifeandflavours.blogspot.pt/2017/10/sweet-jams-compotes-jellies-preserves.html .
Persimmon (or Oriental or Japanese persimmon) is an oriental fruit with an orange colour and characteristic flavour that not everyone appreciates. Another way to eat this fruit is as a jam or compote, making it even more tasty.
Health Benefits: Improved vision, improvement of production of red blood cells, has anti-infective, anti-inflammatory, anti-haemorrhagic properties and is rich in B-complex vitamins.
Ingredients:
- 1 to 1.2 Kg of Persimmons (6 to 7 Persimmons)
- 300g to 350g Yellow or white sugar
- 2 teaspoons Cinnamon powder
- 1 large Lemon (peel and juice)
Peel, remove the seeds and cut the pulp of the Persimmons into pieces. In a pan, add the pulp, peels, sugar, cinnamon powder and the lemon´s peel and juice. Turn on the stove at medium to high temperature and stir occasionally until it starts to boil.
As soon as it begins to boil, lower the temperature to a low heat and simmer about 15 minutes until the fruit is cooked, not forgetting to stir from time to time.
Turn off the stove and crush the fruit roughly. If you want it to look like a puree, mince entirely so that it becomes a compote.
Bring this jam to low heat boil for another 10 minutes to thicken a little more.
Your Jam is ready!
Use it on delicious bread, toast, cakes and desserts!
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