Khaki and Green Apple jam. A simple and tasty jam, delicious on bread for breakfast (and I would also add a layer of butter demi-sel) but also suitable to accompany cheeses or blue-veined. I like it, seasoning with vanilla Bourbon and a splash of Maraschino. If you like jam or preserves and healthy homemade, have a look at all my OF JAMS RECIPES, including the most clicked, the JAM OF ORANGE RIBERA. Is, in season, try my RECIPES DESSERTS WITH PERSIMMON.
Tips for a perfect persimmon jam
Only two things to remember: use very ripe persimmons (also to decrease the amount of sugar to add to the jam) and resist the temptation to open the jar for at least a month and a half, best two. Persimmons and apples already contain a great deal of natural pectin, so your Jam will thicken while cooking without problems.
Once ready, you can choose to leave the jam and rustic khaki green apple, with the pieces of fruit evident, how I like it, or if you prefer a smooth homogeneous jam: in this case you simply whip with the mixer and then, Once the desired consistency, put it back on the heat until boiling, boiling jars because it. I recommend, sterilize the jars as I explain in case, in order to preserve and enjoy the persimmon jam and Green apples safely. Have a good day!
1,2 pounds of ripe persimmons (net weight of waste)
500 grams of caster sugar
300 grams of Green apples (net weight of waste)
organic lemon juice
organic lemon peel
vanilla Bourbon, powder or extract, to taste
50 milliliters of Maraschino (or Grand Marnier or your favorite liqueur)
Sterilize the jars. Before preparing the jam persimmons and apples have to sterilize the jars. I would recommend that you buy them new even if, like I do, be used to wash and reuse jars of pickles, Pickles, jams etc. New ones will ensure a much higher cap for leaks. Wash jars and caps under water, put them in a pot and fill it with water, so that even the jars are filled and should be thoroughly. Bring the water to a boil and continue over medium heat for at least 30 minutes. Remove the jars and caps with Tongs and put them to drain upside down on a cloth of cotton (Obviously spotless).
For the jam. Peel the persimmons, cut them in half and remove the seed and whitish parts inside, they contain tannin that could make your jam too astringent mouthfeel. Put the meat in a pan together with the lemon juice and. Peel apples, cut them in half, remove the core and make them into pieces small enough to. Combine the apples to cachi. Add vanilla and caster sugar. Stir the fruit, so that the sugar begins to melt and create a sort of syrupy liquid.
Leave the fruit to macerate with sugar for 30 minutes, then put the saucepan on the stove and Cook, over low heat, for 45 minutes. Add maraschino or liquor that you have chosen to continue cooking for another 10-15 minutes. To see if the jam is cooked, You can spill a drop on a saucer: tilt the saucer, If the drop will tend to leak rapidly the jam isn't ready and you have to cook it again. Once the jam persimmons and apples will be ready, pour it still hot in jars up to half a centimeter from the edge.
Cap the jars carefully and flip. Leave the jars upside down, without moving, all night. The next day you can flip the jars and set them aside: exert pressure on the surface of the CAP to make sure that the vacuum formed well and that the CAP remains motionless (must not descend to the Center, otherwise it means that inside there is air). I remind you that this jam persimmon and apple needs to rest for a month and a half, best two months, before being consumed. Bon appétit!