Hurma jam: the most delicious recipe with Feihoa, apples, lemon, orange, skate, pumpkin, without sugar, slices. How to cook jam, jam from ripe persimmons: recipe

In the article you will find recipes for delicious jam from persimmon.

Hurmar jam has a lot of advantages. It is very tasty and healthy. It can be prepared from fresh and even spoiled overripe fruits, from sweet and tart persimmon. You can combine fruits with a variety of ingredients: ginger, banana, kiwi, apple, citrus fruits and any berries.

Jam of binder, unripe persimmon: recipe

The recipe for such jam will definitely come in handy if you bought too much persimmon and it has deteriorated. The persimmon ripens fast enough and therefore the orange pulp turns into a “snotty” mass of brown color.

What do you need:

• Hurma -up to 1 kg. (You can less, any variety, but it is best to use Korolek).
• Sugar -400-500 gr. (You adjust the amount of sugar yourself to get the perfect taste for you).
• Lemon -1-2 slices (can be replaced with orange slices, use with the peel).
• Cinnamon stick -1-2 pcs. (can be used instead of sticks of 1-2 pinch of ground).

Important: this is a regular recipe for jam called the "five -minute."

How to cook:

• Previously, be sure to rinse the berries and dry a little.
• Remove the seeds and the stalk thoroughly, try to cut the pulp itself as finely as possible.
• Put the persimmon in a saucepan, pour sugar, mix and turn on a small fire.
• Keep the mass until boiling (cinnamon can be added at this stage with lemon).
• After the fruit mass boils, cook it over low heat for no more than 5 minutes (during this time the sugar must melt, check that it does not “crunch”).
• Hot mass can be rolled into prepared jars in the usual way.

Hurma jam: recipe with Feihoa

Feihoa is an exotic, but very useful fruit, which only recently appeared in the usual access on store shelves. These are berries with a pronounced pleasant aroma and sweet and sour pulp in a dense green shell. Feihoa is rich in vitamins and trace elements. Its maturation, like a persimmon, falls in the middle of autumn.

Important: jam made from persimmon with the addition of Feihoa will not only be very unusual, but also incredibly useful. With such a treat, you will definitely surprise your loved ones!

What do you need:

• The fruits of the persimmon -3-4 pcs. (soft, preferably varieties of the Korolek).
• Feihoa -3 pcs. (soft enough, not tight and not light green).
• Orange fresh -from 1 large fruit (also use the zest of one orange)
• Sugar -200-300 gr. (You can regulate the sweetness of the finished jam yourself).

How to cook:

• The fruits of the persimmon and Feihoa must be washed
• Dry the fruits and be sure to remove the tails, as well as the stalks (the seeds of the persimmon, if any).
• Hurmos and Feihoa chop into cubes, pierce the fruits in a saucepan and pour sugar.
• Pour in 1 orange juice and rub it finely by its zest
• Mix everything thoroughly and turn on a moderate, small fire.
• Cook jam for about 7-8, but no more than 10 minutes, and then roll up in the usual way or store in the refrigerator.

Hurmar jam with apples: recipe

Apples are always available and always tasty. They can serve as the basis for making jam, and supplement the taste of persimmon (ordinary or overripe).

What will come in handy:

• Sweet apple -1 kg. (any variety, preferably soft).
• Hurma -1 kg. (any variety, you can even overripe)
• Sugar -500-600 gr. (Adjust the amount of sugar yourself, depending on whether you like the cute or sour jam).
• Juice of half of the lemon -or several tbsp. (replace a pair of a pinch of citric acid).

How to cook:

• Wash the apple and persimmon, remove the bones from the fruits
• Fruits should be passed through a meat grinder
• Drain the pulp into a saucepan, add sugar and lemon juice
• Mix everything thoroughly and bring to a boil
• Cook a mass for 5-7 minutes over low heat
• Roll up in the usual way to jars

Personal jam slices with lemon: recipe

You can also cook jam or pieces from persimmon. So that the fruits do not boil, use dense varieties of persimmons, such as Sharon or Bull Heart.

What do you need:

• Hurma solid -1 kg. (dense persimmon is not always ripe fruits, specify in advance with the seller how sweet or tart is sweet or tart).
• Lemon -1 fruit (small size, you need to cook along with the zest).
• Cinnamon stick -1 PC. (can be replaced with a pair of grounds of ground).
• Sugar -300-400 gr. (adjust your preferences)

How to cook:

• Hurmam and lemon wash, and then dry
• Cut the fruits with slices (remove all possible bones, tails and cups).
• Pour the fruits with sugar and let it stand in this state for about 1 hour.
• Then pour in a saucepan, put a cinnamon stick inside and turn on a small fire.
• After boiling, jam should be kept over low heat for 10 minutes.
• You do not need to bring to a boil twice, immediately roll

Hurma jam with orange: recipe in a slow cooker

You can cook jam not only on fire, but also with the help of such a modern kitchen device as a slow cooker.

What will come in handy:

• Hurma -1 kg. (any variety, sweet or viscous, soft or dense).
• Orange -1 PC. (large fruit or 2 small)
• Cinnamon stick -1-2 pcs. (can be replaced with ground)
• Sugar -500-600 gr. (Sweetness can be adjusted independently, adding more or less sugar to taste).

How to cook:

• Persimmon and orange are thoroughly washed out, dried
• All fruits are cut into small cubes
• Pierce the fruits in the multicooker bowl, pour sugar and put the cinnamon stick.
• Turn on the “cook” mode and after boiling, keep the mass under a closed lid for 10-15 minutes.
• Remove the wand and roll up the hot mass

Personal jam without sugar: recipe

Hurma is a fairly sweet fruit and added sugar. Additionally, there is simply no need. This is especially true for those who consider calories and lose weight.

What do you need:

• Hurma Sweet "Korolek" -3-4 fruits (you can use overripe).
• Lemon -1 slice (you can do with a pinch of citric acid).
• Cinnamon -1 stick or pair of pinch
• Vanilin -0.5-1 tsp (optional)
• Corn starch -1-2 tbsp.

How to cook:

• The fruits should be passed through a meat grinder or chopped with a blender (the mass should be homogeneous)
• Add vanillin, lemon and cinnamon to the twisted mass
• Put on fire, pour starch and bring to a boil
• Discount the resulting jam in jars and send it to the refrigerator.

Important: sugar in jam acts as a kind of preservative, and if you do not add it, then it is better not to roll such jam, but to store in the refrigerator so that it does not go bad.

Hurma jam with skate: recipe

This is an unusual recipe for jam, which will surprise you with its aroma and a balanced, sweet-suffering taste.

What is required:

• Hurma -3-4 fruits (sweet or viscous, dense or soft).
• Lemon -1 small fruit (along with zest)
• Sugar -200-300 gr. (adjust its number yourself).
• Cognac -405 tbsp. (any cognac)

How to cook:

• Hurmma and lemon should be washed and very finely chopped (can be passed through a meat grinder). If you do not like lemon veins, just squeeze the lemon juice and finely grate its zest.
• Pour the resulting mass with sugar and let it stand up to half an hour.
• After that, put the mass on the fire and bring to a boil
• Hold the mass for 5-7 minutes on low heat
• Remove from heat, pour cognac, mix and roll up

How to cook jam, jam from ripe persimmons: recipe

To use jam to cook jam is not necessarily dense ripened persimmon, even overripe fruits are suitable.

What is required:

• Hurma -1 kg. fruits (any variety)
• Sugar -1 kg. (If such a quantity makes a jam for you too sweet, use less sugar).

How to boil:

• Prepare the fruits - they should be poured with boiling water (this will make the skin softer).
• Peel the fruits from damaged parts and stalks
• Turn the persimmon, you can use a meat grinder or blender.
• Pour sugar and put on fire
• Cook for 5-7 minutes, and then take into the refrigerator for storage

Video: "Simple jam from persimmon"

Hurma jam: a recipe with a pumpkin

You will come in handy:

• Hurma -2 fruits (sweet and soft, preferably “korolek”).
• Pumpkin pulp -250-300 gr. (cut in advance)
• A piece of ginger -tail no more than 3 cm.
• Sugar -1 cup (quantity can be adjusted to taste).
• Water - 1/3 cup (regulate by consistency)

How to cook:

• Wash and chop the persimmon
• Smat the pulp of pumpkin on grater along with ginger
• Pour the entire mass with sugar and water
• Put on the fire
• After boiling, cook jam for 15 minutes over low heat, stirring regularly (as the ingredients are softened and the water will evaporate).
• After cooking, roll up in the usual way or store in the refrigerator

Video: "Tasty jam from the Hurma Korolka: Recipe"