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Preparation
40 minutes
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Processing
1 hour
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Difficulty
Medium
Persimmon jam not only is a snack that is delicious and unique, but it also plays the role of relieving cough, stimulating digestion and is super simple to make. So what are you waiting for? Come to the kitchen to make persimmon jam to enjoy with a hot cup of tea with your family!
Ingredients for making Persimmon Jam For 6 people
Persimmon 2 kg Rock sugar 100 gr Salt 35 gr (5 gr for cooking the jam and 30 gr for washing the persimmon) Honey 1 tablespoon
Tips for buying persimmon
- You should choose large, round fruits, thick skin, just ripe with a yellow-green color, and when pressed lightly, it should not feel too soft, and the clusters should have fresh stems.
- Do not choose overly ripe fruits as they are very easy to bruise when stirred and create a sharp sweet taste on the tip of the tongue, causing nausea.
How to make Kumquat Jam
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Preparing Kumquats
Cut the stem of the kumquats, it is recommended to use scissors to avoid damaging the fruit. Soak in a little salt for about 30 minutes to help remove any chemicals on the fruit.
Then take them out and let them dry completely.
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Steaming Kumquats
Put the kumquats into a steamer for 20 minutes, then take them out to cool completely and remove the seeds inside.
Gently squeeze to separate the seeds without causing the kumquat flesh to fall apart.
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Making candied pomelo peel
Use a thick-bottomed pan to make sure the candied fruit doesn’t burn. Add all the prepared pomelo peel into the pan along with 100g of rock sugar and 5g of salt. Place the pan on the stove on low heat and stir continuously until the rock sugar is completely melted.
Once the sugar syrup starts to form a thick mixture, add 1 tablespoon of honey and stir well. When the sugar has evaporated, turn off the heat but continue to stir until the sugar becomes sticky and slightly tacky.
Let the candied pomelo peel cool, then store it in a glass jar for longer preservation.
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Final product
The finished candied fruit is a blend of sweet, sour, and fragrant flavors, with a golden exterior, a soft and chewy interior, and a slight tingling sensation on the tip of the tongue that is very stimulating to the taste buds.
Combined with a cup of hot tea, it truly is a delightful treat for the Tet holiday gatherings and also helps with cough relief and phlegm reduction.
Tips for successful execution and how to preserve jam
- When cooking the jam, keep the heat very low and stir continuously; do not be complacent thinking there’s still a lot of syrup left without stirring, as it can easily burn.
- Add the right amount of sugar to achieve a more beautiful color for the jam.
- Before placing the jam into glass jars for storage, wait for the jam to cool completely. If you want the jam to last longer and be chewier, you can spread the kumquat out in the sun for about 2 – 3 hours. The glass jar must be sealed tightly and stored in the refrigerator, which can last from 6 months to 1 year.
- It is advisable to estimate the amount to take out, and not to put leftover jam back into the jar.
With simple, easy-to-find ingredients, it has created the delicious and fragrant kumquat jam to enjoy with family, what could be better? So let’s get started right away, wishing you success!
