313
Spicy persimmon jam
In search of ideas for Christmas gifts we, of course, among others, have turned to the proven method – the procurement of unusual jams. Here the main thing to surprise and to please not nested in gift funds, and the amount of love, friendship, optimism and good mood.
This year is the year of the persimmon. We then discussed with friends what grade is the most delicious, and most expressed a preference for persimmon crisp, sweet and navajoa. A soft, jelly-like, and knitting was an obvious outsider. The price it is much more democratic than the Spanish, for example. In General, there was no reason not to try. Besides, I was wondering how to change the astringent taste by heat treatment.
On this later, but for now I want to say: persimmon jam — this is our opening year.
Taste, led us first in confusion, and then opened bright and unusual faces. Pungent, aromatic, slightly creamy. So delicious that a second helping of jam we cooked in a few days – because the first one ate very quickly.
I have to say – most likely, this jam will not please everyone. It is absolutely extraordinary, and probably not for everybody, but in our case it was an absolute hit. The fact that the heat treatment does not eliminate astringent taste, and puts it in a somewhat different category. As condiment fresh bread and cheese — it's perfect for our taste. Especially, if to keep the jam at least a couple of weeks to complete vzaimoraschetyi tastes.
So, in order. Persimmon in itself has a strong aroma and flavor. Than its color it is a matter of preference. We found it interesting to add some spice, slightly acidified with lemon juice and weave a thin thread of sweet vanilla flavor. And not to disturb the balance that all these imported tastes and smells do not become excessive and is not overshadowed the original fruit.
For the sample we decided to take an ordinary knitting overripe persimmon, which is squeezed from the skins, causing everyone around her honey juice.
Ingredients:
1 kg of pulp of ripe persimmons
1 lemon (juice and zest part – two or three strips)
500 g brown sugar
70 ml of water
½ Vanilla pod or vanilla extract
1 stick cinnamon
2 stars of star anise
10-15 grains of pink pepper
Washed and dried persimmon grate it so that not to break the skin. Only need the pulp. In a pot pour sugar, pour water and lemon juice. Bring to a boil, put the star anise, cinnamon stick, pink pepper and a few strips of lemon peel. Cook, stirring occasionally, until the sugar dissolves. Pour puree the persimmons, add the vanilla, bring to boil and reduce the heat, because it will foam. Cook, stirring, for 20 minutes. Remove the strips of peel. Leave the jam to stand for 5 minutes. Pour into sterilized hot jars, close the lids, invert and leave to cool.
It is desirable to keep the jam for a couple of weeks – a month to stand during this time all the flavors will come together and become more balanced, and astringent taste is a bit faint.
Our comments: do Not substitute brown sugar for the regular, the taste plays an important role. If you don't like persimmons because of astringent taste, try not to cook jam from fresh fruit, and frozen and thawed. Although, in our opinion, it is in this jam is a light astringency only decorates the taste and makes it more interesting.
published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/154108.html
This year is the year of the persimmon. We then discussed with friends what grade is the most delicious, and most expressed a preference for persimmon crisp, sweet and navajoa. A soft, jelly-like, and knitting was an obvious outsider. The price it is much more democratic than the Spanish, for example. In General, there was no reason not to try. Besides, I was wondering how to change the astringent taste by heat treatment.
On this later, but for now I want to say: persimmon jam — this is our opening year.
Taste, led us first in confusion, and then opened bright and unusual faces. Pungent, aromatic, slightly creamy. So delicious that a second helping of jam we cooked in a few days – because the first one ate very quickly.
I have to say – most likely, this jam will not please everyone. It is absolutely extraordinary, and probably not for everybody, but in our case it was an absolute hit. The fact that the heat treatment does not eliminate astringent taste, and puts it in a somewhat different category. As condiment fresh bread and cheese — it's perfect for our taste. Especially, if to keep the jam at least a couple of weeks to complete vzaimoraschetyi tastes.
So, in order. Persimmon in itself has a strong aroma and flavor. Than its color it is a matter of preference. We found it interesting to add some spice, slightly acidified with lemon juice and weave a thin thread of sweet vanilla flavor. And not to disturb the balance that all these imported tastes and smells do not become excessive and is not overshadowed the original fruit.
For the sample we decided to take an ordinary knitting overripe persimmon, which is squeezed from the skins, causing everyone around her honey juice.
Ingredients:
1 kg of pulp of ripe persimmons
1 lemon (juice and zest part – two or three strips)
500 g brown sugar
70 ml of water
½ Vanilla pod or vanilla extract
1 stick cinnamon
2 stars of star anise
10-15 grains of pink pepper
Washed and dried persimmon grate it so that not to break the skin. Only need the pulp. In a pot pour sugar, pour water and lemon juice. Bring to a boil, put the star anise, cinnamon stick, pink pepper and a few strips of lemon peel. Cook, stirring occasionally, until the sugar dissolves. Pour puree the persimmons, add the vanilla, bring to boil and reduce the heat, because it will foam. Cook, stirring, for 20 minutes. Remove the strips of peel. Leave the jam to stand for 5 minutes. Pour into sterilized hot jars, close the lids, invert and leave to cool.
It is desirable to keep the jam for a couple of weeks – a month to stand during this time all the flavors will come together and become more balanced, and astringent taste is a bit faint.
Our comments: do Not substitute brown sugar for the regular, the taste plays an important role. If you don't like persimmons because of astringent taste, try not to cook jam from fresh fruit, and frozen and thawed. Although, in our opinion, it is in this jam is a light astringency only decorates the taste and makes it more interesting.
published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/154108.html