Persimmon and Lemon Jam

Persimmon instantly attracts attention on store shelves and market counters. It has a beautiful orange color and pleasant aroma. But these advantages of this fruit are not limited. Persimmon is a treasure trove of vitamins and micronutrients: potassium, iodine, magnesium, beta-carotene. Moreover, persimmon will help strengthen the immune system and improve mood. Any persimmon will be suitable for making persimmon jam. But if you come across astringent, binding fruits, I advise you to cut the persimmon into pieces and put it in the freezer for a day. This will eliminate stickiness. Then thaw the persimmon and cook according to the recipe. Another way to fight persimmon stickiness is to treat it with strong alcohol. But I would not recommend using this method in this case if the jam will be eaten by children. After all, this jam cooks quickly, and the alcohol will not have time to evaporate. I came across a sweet persimmon, so I skipped the freezing process. I cut the peeled persimmon into cubes and sprinkled it with sugar. Left it for two hours. During this time, the persimmon released juice, which completely dissolved the sugar.

I rinse the lemon with boiling water and chop it into small pieces together with the zest. I don't remove the zest - I prefer it that way. But if you are afraid that the zest will be bitter, then remove it.

Place the lemon, along with the juice, in a small saucepan and add water. You only need a little bit of water, just enough to cover the citrus pieces. Once it starts boiling, cook for three minutes.

Transfer the persimmon to a saucepan, add water (100 ml), and bring to a boil over low heat.

Add the lemon pieces (keep the liquid in which the lemon was boiled, just in case you need to add it to the jam). Let it simmer gently for another 6 minutes, stirring occasionally. Pour the finished persimmon jam into jars and seal with lids.