Persimmon and Quince Jam

When we have a lot of fruit available, one way to avoid waste is definitely preservation in jars. During this time, persimmons abound in my plants, so I thought about using them to make a thick, ginger-scented jam! Let's prepare it together!

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Identity Card of the Recipe

• 148 KCal Calories per serving

• Ingrediants

  • 1 kg of persimmon pulp
  • 1 piece of ginger
  • Untreated lemon juice and zest
  • 450 g of sugar
  • 250 g of quince pulp

  Materials Needed

  • Jars with screw caps
  • Casserole
  • Wooden spoons
  • Chopping board
  • Grater
  • Scale weighs food
  • Ladle

  Preparation

  1. First, sterilize the glass jars with their respective screw caps: insert the jars (with the caps) in a saucepan, then cover with cold water. Bring to a boil and cook for at least half an hour.
  2. Meanwhile, gently wash the persimmons, cut them in half, remove the stalk and peel them. Gather the persimmons in a saucepan and weigh the pulp: the weight of the persimmons must be equal to 1Kg.
  3. Wash the quince and rub it with a brush to remove the fluff that surrounds it and any impurities. Cut the quince into wedges, peel and remove the central part. Weigh the apple pulp: the weight must be 250 g. Combine the pieces of quince in the persimmon casserole and add 450 g of sugar (white or cane).

  Did you know that
  Persimmons, like quince, are rich in pectin: this will allow us to obtain a thick jam in a short time, avoiding adding powdered pectin to the jam.

  4. Wash the lemon, grate the zest and squeeze the juice. Peel a piece of fresh ginger and grate it: add lemon and ginger to the fruit.
  5. Those who wish can flavor the jam with vanilla or cardamom.
  6. Bring the saucepan over the heat while maintaining a lively flame. When it comes to the boil, skim (if necessary) and continue stirring.
  7. When the fruit is soft (after 5-10 minutes), immerse the mixer and blend until creamy. As an alternative to the immersion mixer, a vegetable mill can be used.
  8. Continue to cook the jam until you notice the change in consistency: the longer the jam remains on the stove, the denser it will be when cold. To understand when the jam has reached the desired degree of density, it is advisable to do the "saucer test": just pour a spoonful of jam on a plate, wait for it to cool and tilt the support. If the jam does not drip and remains firm, it means that it is ready to be potted.
  9. Remove the jars from the water, wait for it to dry and pour in the boiling jam. Close with the respective screw caps and let the jam rest until vacuum packed.

  Did you know that
  If the jam is placed in hot pots (in dry jars but just removed from the water), it is not necessary to proceed with the classic pasteurization method.
  If, on the other hand, you decide to pot with warm or cold jam, after closing the jars with the cap, they must be completely immersed in water, brought to a boil for twenty minutes and left to cool in their own water. Once vacuum packed, the jam is ready to be stored.

  10. Store persimmon jam jars in a dark environment for 10-12 months.

  Alice's comment - PersonalCooker

  How to use quince and persimmon jam? It is excellent to spread on bread or rusks, but it is superb as a filling for crepes! If you like "sweet-salty" contrasts, I recommend combining it with roasts and boiled meats: a combination to try!

  Nutritional values ​​and Health Comment on the recipe

  ATTENTION! It is not possible to estimate the level of dehydration of the jam being cooked and its nutritional concentration, which is why the translation and the nutritional comment only concern the values ​​of the raw ingredients.
  
  Persimmon and Quince Jam is a sweet and preserved fruit-based food.
  It has an average caloric intake, although it is necessary to keep in mind that, following concentration with cooking, this value could even double.
  Calories are mainly provided by simple carbohydrates, followed by very few proteins and lipids. Fiber is abundant and cholesterol is absent.
  Persimmon and Quince Jam is a product that can occasionally be contextualized in the diet of the overweight subject; it should be avoided or taken with extreme moderation in case of hyperglycemia and hypertriglyceridemia. It is suitable for diet against celiac disease and lactose intolerance. It is suitable for vegetarian and vegan nutritional regimes.
  The average portion of Persimmon and Quince Jam is about 30-40g (44-60kcal).