Persimmon dishes. Persimmon dishes recipes

What dishes can be prepared from persimmons? Has anyone ever asked this question? In this article I will write for you the best recipes for persimmons! Today we will talk about what kind of berry this “Persimmon” is and what dishes can be prepared from it. And indeed, I was not mistaken when I called persimmon a berry! This is not a fruit! Persimmon is a fleshy fruit that grows on shrubs or small trees of the Ebony family, in the subtropics or tropics.

Persimmon is an elongated, bright orange fruit with light flesh that has an astringent taste. Although for some reason it tastes like a pear to me. Now let's move on to the recipes.

Panacotta with persimmon recipe:

Take a ripe persimmon, peel and remove the seeds. Using a blender, turn it into puree.
Soak instant gelatin in warm water, stir well until completely dissolved.
Heat the cream and sugar without bringing to a boil, remove from heat and add gelatin, stir. Cool.
Add puree to the cream and beat with a blender until the mixture is smooth.
Pour the mixture into containers and let it harden in the refrigerator for 5 hours. Before serving, grate dark chocolate on top and add a piece of persimmon and a mint leaf.

Ingredients:

50g sugar
300ml cream
10g gelatin
50ml water
ripe persimmon – 1 pc.

Beat sugar with eggs. Add softened butter, sour cream, cinnamon, cottage cheese. Stir.
Place the mixture in a ceramic mold and cover with foil. Bake in the oven for 25-35 minutes.
Wash and cut the persimmons into small pieces. Decorate the finished casserole with persimmons.

Ingredients:

200g sour cream
3 eggs
1 tbsp. butter
2g. ground cinnamon
50g sugar
50g persimmon
200g cottage cheese

Wash the avocado, remove the pit, peel, and cut into small slices.
Squeeze the juice from half a lime. Sprinkle the avocado with lime juice and add salt and pepper.
Also wash the persimmon, remove the peel, cut into slices, add to the avocado and sprinkle with lime juice again.
Peel the daikon, cut it into thin strips using a vegetable peeler, and add to the avocado and persimmon. Add salad.
Now let's make the salad dressing. Peel the ginger, grate 1 tsp on a fine grater.
Squeeze the juice from the second half of the lime. Mix juice and rice vinegar with soy sauce. Add grated ginger as well as ginger jam. Mix everything well.
Pour the dressing over the salad and sprinkle with sesame seeds.

Ingredients:

For the salad:

1 avocado
1 persimmon
¼ daikon
1 handful of corn lettuce
½ lime
1 tsp black sesame
1 pinch ground black pepper
1 pinch sea salt

for refueling:

30g ginger root
2 tbsp. soy sauce
1 tbsp. rice vinegar
20g ginger jam
½ lime

Persimmon is the national fruit of Japan, which is red-brown or orange in color, grows on a tree like a plum, and looks like a small, rather flat tomato.

Recipes with persimmons are varied, they include desserts and fruit jams, drinks, purees, sauces, as well as sorbets and ice cream.

It is an underrated fruit and many people still don't know what to do with it. Below are some recipes that will put persimmon on an equal footing with other autumn fruits.

Persimmon jam

You don't need to spend a lot of time making jam. But in the future it will serve as a great addition to pancakes, oatmeal, or just a crispy croissant for breakfast.

With orange

Thoroughly wash 500 grams of persimmons and remove seeds and leaves.
Cut the pulp into pieces and place in a deep enamel pan.
Rinse orange (1 piece) with hot water and cut into thin slices along with the peel. If desired, you can grind it using a blender.
Combine both ingredients and pour 1.5 cups on top, let the mixture brew for 1 hour.
Place the container over low heat and bring the mixture to a boil, stirring it occasionally with a wooden spoon. The pan should not be covered with a lid.
After the jam has boiled for about half an hour, turn it off and let it cool completely.
Then boil again for 10 minutes and place in pasteurized jars, roll up tightly with lids.

In a slow cooker

Prepare 500 grams of granulated sugar, 1 kg of persimmon and ½ lemon.
Rinse the berries well and separate the pulp from the skin using a spoon.
Place everything in a multicooker bowl, add sugar and pour lemon juice on top.
Mix the contents with a spatula and set the “Stew” program, setting the timer for 30 minutes.
When the jam is ready, it should be poured into sterile jars and rolled up.

Citrus

Prepare:

oranges – 700 gr;
limes or lemons – 300 g;
persimmons – 1 kg;
water – 1.5 l;
sugar - 4 cups.

Wash all fruits, but do not peel them.

Cut the oranges and limes into thin rings and then into small (4mm) pieces. Roughly chop the persimmons and then grind in a blender.

Place all ingredients in a thick-bottomed bowl and place over medium heat.

Cook for 1.5 - 2 hours or until the mixture has reduced in volume by half and becomes thick.

Persimmon Pie

Any pie that uses persimmon in its recipe will be distinguished not only by its pleasant aroma and delicate texture, but also by the mass of beneficial properties that this fruit will bring to the body.

Curd

Necessary components for preparing the dough:

150 g flour;
40 g butter;
15 g sugar;
2-3 tablespoons of water.

Products for filling:

400 g of cottage cheese;
2-3 pieces of persimmon;
2 pcs eggs;
1 large spoon of flour;
3 tablespoons sugar;
30 grams of sour cream.

The first step is to make the dough. All the ingredients necessary for this are mixed in a bowl, after which the finished dough is sent to the refrigerator for half an hour to cool.
At this time, you should prepare the filling. In a deep bowl, beat eggs with sugar with a mixer until thick foam. Add cottage cheese, flour and sour cream and stir the mixture at low speed.
Take out the chilled dough and place it in a baking dish (ø 23 cm) forming small sides.
Pour most of the filling onto the dough, then arrange the persimmons, previously cut into thin slices.
Distribute the remaining curd mixture on top and place the pie in an oven preheated to 200˚C for 50 minutes.

Autumn Pie

Peel 650 grams of persimmon and mash the fruit with a fork. If the berries are too hard, use a blender.
In a deep bowl, beat eggs (2 pcs) with sugar (200 g) until thick white foam forms, then slowly pour in vegetable oil (50 g) while continuing to beat.
Add the zest of one lemon and the pulp of persimmon to the mixture.
Pour flour (350 g) and baking powder (10 g) into the mixture, stir well to form a thick dough.
Grease a baking dish with oil and place the prepared mixture into it.
Bake the pie in the oven for 40 - 50 minutes at 180˚C.

Cookies with persimmon

You can prepare cookies according to the following scheme:

preheat the oven to 180˚C;
combine together 120 grams of soft butter, 1 cup of sugar, ½ teaspoon of vanilla extract and 1 egg. Mix well;
sift together flour (280 g), salt (pinch), baking soda (5 g) and the same amount of baking powder, ground cloves, and nutmeg;
thoroughly mix raisins (1 cup), chopped walnuts (100 g) and persimmon pulp (1 cup);
Combine all ingredients together and form cookies with a spoon. Place on a sheet lined with parchment paper. Bake for 12-15 minutes.

Salads with persimmons

This fruit is usually added to desserts or consumed on its own, but its astringency can add exquisite nuances to even well-known products. An original salad with persimmons can surprise not only guests, but also family members with its taste.

Festive

Prepare the following components:

2 firm persimmons;
70 grams of dried cranberries (or cherries);
150 g arugula or spinach;
50 grams toasted and roughly chopped pecans (can substitute hazelnuts, walnuts or seeds);

Refueling:

2 tablespoons olive oil;
1 large spoon of maple syrup (or agave syrup);
15 grams of balsamic vinegar (apple);
a pinch of salt.

Rinse the persimmon under water, remove the skin and cut into thin slices. Tear the arugula into arbitrary pieces. Place all ingredients in a salad bowl and mix thoroughly.

In a separate bowl, prepare salad dressing. The dressing should be poured over just before serving.

Vitamin

Products for salad:

Chinese cabbage – 200 g;
persimmon – ½ piece;
bell pepper – ½ piece;
blue onion – ½ piece;
pomegranate – ½ piece;
dill and parsley to taste.

For the sauce:

vegetable oil – 15 g;
lemon juice – 10 g;
liquid honey – 10 g;
pomegranate juice - 15 g.

Remove the wilted leaves from the Chinese cabbage and chop it into large strips.

Peel the skin from the onion and cut into half rings, pour a little lemon juice on top to remove the bitterness.

Wash the persimmons and cut into slices, remove the pomegranate seeds from the peel. Combine all ingredients in a common bowl and add chopped herbs.

In a separate bowl, prepare the sauce and season the salad with it just before serving.

The salad is prepared in the quantity that can be eaten at one time. It is not recommended to store it.

With Chiken

Take 1 red onion and cut it into half rings; if necessary, you can marinate it.
Cut chicken fillet (200 g), beef tongue (150 g) and persimmon (2 pcs) into cubes.
Tear arugula (150 g) and lettuce leaves (100 g) into arbitrary pieces.
Mix all ingredients and season with light mayonnaise or other sauce of your choice.

Persimmon in the oven

Prepare 2 persimmons, 2 small spoons of sugar, the same amount of lemon juice and oat bran.
After the persimmon is washed, you need to cut off the top part and scoop out the pulp with a spoon.
All seeds from the pulp should be removed and oat bran should be added, lemon juice should be added and the composition should be mixed thoroughly.
Fill the cavities in the persimmon with the prepared mixture and place the pieces in the oven (180˚C) for 15 minutes.
Before serving, the dish should be cooled and decorated with nuts or powdered sugar.

Persimmon jelly

To prepare delicious jelly, you will need persimmon (1 piece), gelatin (10 g), sugar (30 g) and ¾ cup of boiled water.
So, pour gelatin with cold boiled water and give it time to swell (about an hour).
Remove the skin from the persimmon and rub it through a sieve.
Place the swollen gelatin in the microwave until it becomes liquid, then add sugar and stir until it is completely dissolved.
Pour the gelatin mixture into the puree in a thin stream, stir and pour into molds to harden.

Persimmon marmalade recipe

Persimmon compote

In order to get a healthy vitamin drink, you should prepare:

persimmon – 3 pcs;
water – 1 l;
sugar – 100 gr.

Cut the persimmon into large pieces and place it on the bottom of the pan, pour sugar on top and add water.

Place the container over high heat and bring to a boil, then reduce it to low and boil the compote for half an hour. It can be drunk both hot and cold.

Persimmon smoothie

Wash in water and cut ½ persimmon into pieces.
Peel ½ banana and break it in half.
Place the ingredients in a blender bowl and add 20 grams of oat bran and grind the puree.
Pour milk (50 ml), natural yogurt (100 ml) and orange juice (50 ml) into the bowl.
Mix the contents again and pour into the mug.
Before serving, top with ½ teaspoon flax seeds.

Persimmon sauce

This sauce can be used when serving sweet desserts, and it can also enhance the taste of main dishes.

It can be prepared from the following products:

ripe persimmon – 3 pcs;
chopped onion – 2 tablespoons;
lime or lemon juice - 3 small spoons;
fresh basil - 1 large spoon;
chili pepper – 1 tablespoon;
fresh mint – 15 g;
crushed – 5 gr.

Cut the fruit into cubes and mix with the remaining ingredients. Season with salt and pepper to your taste and store covered in the refrigerator.

Warm to room temperature before serving.

Despite their small size, persimmons are filled with an impressive amount of nutrients and contain 67 kcal per 100 grams. However, it should be consumed in moderation as it contains fructose, which can be harmful to health in excess quantities.

What can be prepared from persimmons - recipes for delicious dishes: salads, jellies, smoothies and cheesecakes with persimmons. Persimmon in sour cream sauce. Fish baked with persimmon.

Persimmon is one of the most beloved autumn berries in our country. Wonderful desserts are prepared from its sweet fruits - jellies, mousses, smoothies, cocktails, marmalade and candied fruits. Persimmon goes well with sour cream, yogurt, cottage cheese, ice cream and whipped cream; it makes wonderful fillings for pies, casseroles and muffins. Persimmons are used to make jam, jams and sauces. An unusual delicacy - dried fruits, with a crispy crust and tender sweet pulp inside. Persimmons make original salads and snacks. Ripe berries go well with caviar, salted fish, cream cheese, cranberries, lingonberries, honey, orange, mango and pineapple juice.

What is prepared from persimmon in different countries?

In America, persimmons are made into pudding; in the East, pieces of the hard fruit are fried in melted butter with spices and served with rice dishes. Dried persimmon berries are a national sweet in Japan; they taste like figs. And sake is prepared from unripe fruits in the Land of the Rising Sun. Punch made from persimmon, champagne and pineapple is very popular in Korea. In some countries, ripe berries are used to make wine, molasses, beer and cider.

What to cook from persimmons: recipes

Recipe 1.

You will need: 2 ripe persimmons, 1 head of lettuce, 8 large shrimp, 1 teaspoon of balsamic vinegar, a clove of garlic, 50 g of arugula, 50 ml of olive oil, a little oil for frying, a small red onion, flour, 100 g of olives seeds, spices to taste.

Clean the shrimp from shells and heads, and then remove the intestinal veins by making shallow cuts on the abdomen. Place the seafood on a board and press down slightly with a knife to flatten it, then dredge each shrimp in flour. Heat a little oil in a frying pan, dip the garlic cut in half for a few seconds, and then fry the shrimp for a minute and a half on each side. To remove excess fat, drain shrimp on paper towels. In a separate bowl, mix salt, pepper, vinegar and oil. Wash and dry the lettuce and arugula. Tear the lettuce with your hands and leave the arugula as is. Cut the onion into half rings, the olives into circles, and the persimmon into thin slices (set aside a few at once for decoration). Combine all the ingredients in a salad bowl, add dressing, arrange the salad on plates and garnish with persimmon pieces.

Recipe 2.

You will need: 1 large persimmon, a handful of walnuts (or pistachios), 1 tomato, 200 g of mozzarella, a handful of dark seedless grapes, arugula leaves. For dressing: 1 teaspoon each lime juice and sweet mustard grains, 1 tablespoon olive oil.

Cut the persimmon and tomato into half-moon-shaped slices, and the cheese into cubes. Prepare a dressing using lime juice, mustard and olive oil. Set aside a few nuts for decoration, and chop the rest with a knife. Cut the grapes and remaining nuts in half. Garnish a serving plate with arugula leaves. In a separate bowl, combine slices of cheese, tomatoes and persimmons with nuts and dressing. Place salad on plates. Garnish with grapes and nuts.

Recipe 3.

You will need: 1 large ripe persimmon, 1.5 kg cod fillet, 1 clove of garlic, 40 ml each of soy sauce and olive oil, a pinch of your favorite spices, 1 teaspoon of dry ginger powder.

Cut the fish fillet into small pieces. Prepare a marinade from 30 ml of soy sauce, olive oil, ginger and other spices (you can take coriander, oregano, cloves, rosemary) and dip the fish fillet in it for 20 minutes. There is no need to add salt: soy sauce does the job perfectly. Preheat the oven. Peel the persimmons, remove the seeds and cut into crescents. Place the marinated cod pieces on a baking sheet, cover with a persimmon pillow and bake for about 40 minutes at 180°. When the fish is cooked, make persimmon sauce: puree the baked berries using a blender, add the remaining soy sauce and chopped garlic. Mix everything well and serve along with the fish in a separate bowl.

Recipe 4.

You will need: 2 large ripe persimmons, 2 bananas, 180 ml of natural yogurt, juice of 1 orange, a pinch of nutmeg, honey to taste, mint leaves for decoration.

Wash the fruits, peel the persimmons, remove the seeds, peel the banana. Cut the fruit into slices and puree using a blender. Then add yogurt and juice. Continuing to whisk, add honey and nutmeg. Pour the finished cocktail into glasses and garnish with mint leaves. Instead of banana, you can use other fruits and berries to make smoothies: persimmons go well with nectarines, peaches, apples, pears, raspberries, blueberries, and strawberries.

Recipe 5.

You will need: 4 small ripe persimmons, 2 ripe nectarines, 1 glass of natural apple juice, 30 g of gelatin, 40-50 g of flower honey (or brown sugar).

Soak gelatin in juice for 20 minutes. Wash the nectarines, peel them, cut into thin slices, place in a saucepan, add honey, half a glass of hot water and cook for 3-4 minutes. Drain the water and let the nectarines cool. Meanwhile, prepare the persimmons: wash the fruits, peel them, remove the seeds and rub the pulp through a fine-grained sieve. When the gelatin swells, heat it over low heat and stir until completely dissolved (no need to bring to a boil). Combine slightly cooled gelatin with persimmon pulp, add slices of nectarines (set aside a few for decoration), place in bowls, garnish with nectarines, let cool at room temperature, and for complete hardening, put the dessert in the refrigerator.

Recipe 6.

You will need: 400 g of cottage cheese, 1 large ripe persimmon, 2 eggs, 4 tablespoons of flour and semolina, a pinch of vanilla sugar, 2 tablespoons of sugar and sesame seeds, oil (butter and vegetable) for frying.

Wash the persimmons, peel them and cut them into small cubes. Mash the cottage cheese with a fork and mix thoroughly with sugar, beaten eggs and vanilla. Then add persimmon pieces into the cheese mixture, add flour and mix everything again. Form cakes from the cheese mixture, roll them in semolina mixed with sesame seeds and fry until golden brown in hot oil. It is better to fry cheesecakes in a mixture of butter and refined vegetable oil, this will give them a delicate creamy taste. The dessert is not too sweet, so you can serve it with melted honey, raspberry jam or apricot jam.

Recipe 7. Persimmon baked in sour cream sauce

You will need: 6 medium persimmons, 2 eggs, a pinch of vanilla sugar and cardamom, 2 tablespoons of flour, 1 tablespoon of powdered sugar, juice and zest of one lemon, 1 glass of sugar, 50 g of honey, 1 glass of sour cream, a piece of butter, breadcrumbs.

Rinse the persimmons, put them in a saucepan and add water (it should cover the fruits completely), add sugar, juice and lemon zest, bring to a boil, turn off the heat, cover the dish with a lid and let the persimmons stand for 30 minutes. Then remove the fruits from the marinade, remove the seeds and peel them. Beat eggs with honey, add flour and sour cream. Cover a baking dish with parchment, grease with a piece of butter, sprinkle with breadcrumbs, lay out persimmons, pour over sour cream sauce and bake at 170° for 20-25 minutes. Serve the dessert sprinkled with powdered sugar mixed with cardamom and vanilla sugar.

Persimmon is very good for health, and this is its main advantage. Slices of bright orange berries will make any dish festive and appetizing. Persimmon recipes are a piece of tropical sun on your table. Children will enjoy baking and desserts with these juicy berries, and original salads and snacks will pleasantly surprise guests. Make your loved ones happy, treat your friends and eat for your health. Bon appetit!

Recipes for persimmon dishes are not limited to jam. In the photo recipes for persimmons, we showed how to cook meat with pieces of juicy fruit. But recipes for making persimmons are much more varied than it seems at first glance. Persimmons are good both fresh and dried. From fresh persimmons you can make jam, filling for pies, and cook rice with persimmons. Dried persimmon tastes like figs. All varieties of persimmon are suitable for drying, but the best dried fruits are obtained from seedless fruits. For drying, select hard fruits, peel them, cut them into pieces and dry at a temperature not exceeding 45C, since at higher temperatures the fruits darken.

A recipe for a simple but delicious persimmon jellied pie that can be prepared in just over an hour. The dough for the pie is kneaded with kefir with the addition of soda, and to make the taste of the dough more delicate, melted butter is mixed in. The dough turns out m

chapter: Bulk (jellied) pies

Autumn and winter are the right time to eat up persimmons. You can just eat the fresh fruit, but it’s much more interesting to bake these strips of oatmeal mixed with persimmon puree. An important point - the persimmon must be ripe! Only in this case

Persimmon is a tasty and unusual berry. Its peculiarity lies in the timing of ripening. Fruit production begins in October and ends with the first frost.

Here we will look at recipes for delicious jam and persimmon jam.

Jam “Berry Mood”

Tired of traditional jam and want something new? We invite you to consider a recipe for making a spicy and transparent persimmon dessert. In cooking, this is a real discovery. The taste of the finished product is tart, slightly creamy and aromatic. At first the dessert seems strange, but after 2 spoons it is impossible to tear yourself away from it. Despite the fact that the delicacy is considered an acquired taste due to its extraordinary taste.

Products:

filtered liquid - 150 ml;
star anise or star anise - 4 pcs.;
ripe persimmon - 2 kg;
pink pepper - 20 peas;
lemon - 2 pcs.;
vanilla pod - 1 pc.;
cinnamon stick - 2 pcs.

Procedure:

Wash the main ingredient, dry it and remove rough skin. Grate the resulting pulp using a medium-sized grater. Remove the pits while slicing.
Pour freshly squeezed lemon juice and filtered liquid into an enamel pan. Bring to a boil over medium heat, add prepared seasonings and 1 tsp. chopped zest.
Warm up for a quarter of an hour at low temperature. Then add the persimmon pulp and simmer for 20 minutes, remembering to stir the contents regularly.
Take out the cinnamon and vanilla bean. Cover the persimmon jam and leave to infuse for 30 minutes.
Place the sweet dessert in clean, sterile jars, close the lids tightly, and store in the cellar.

Dessert with oranges

You still don’t know what you can make from persimmons for the winter? It can be combined with different seasonal fruits. The citrus fruit, namely orange, gives the product a special piquant flavor. The delicacy turns out bright, aromatic and simply incomparable in taste. If desired, you can add feijoa fruits. Ready-made jam helps restore the functioning of the cardiovascular system and remove salt deposits from the body.

Products:

oranges - 300 g;
granulated sugar - 600 g;
persimmon - 1 kg.

Operating procedure:

The berries are thoroughly washed, dried and cleared of rough skin, stalks and internal seeds. Cut the prepared pulp into medium-sized cubes. Place in an enamel pan.
Rinse the citrus, pour boiling water over it twice and dry. Chop with the skin, but without the seeds, into equal slices. Place in a blender bowl and puree until smooth. Combine the finished orange puree with pieces of persimmon, add granulated sugar, stir. Cover with gauze and leave to infuse for 60 minutes.
After time has passed, the mixture must be stirred with a wooden spoon. Place on the stove, bring to a boil and cook over low heat for 30 minutes, with the lid open.
Then close and simmer for another 10 minutes. Pour the prepared jam into sterile containers, close tightly and put in a cool place.

A sweet delicacy made from astringent persimmon

Mostly in stores, persimmons can be found in unripe form with a bright astringent taste. If you buy such fruits, you shouldn’t be upset, because you can make delicious jam from them. To do this, before you start cooking, the persimmons must be washed, dried and placed in the freezer on a special tray. The shelf life in the freezer is 24 hours. The astringency will be completely removed from the ingredient. Now let's look at the detailed recipe.

Products:

granulated sugar - 1.5 kg;
lemon - 2 pcs.;
persimmon - 3 kg.

Leave frozen fruits on the kitchen counter to thaw. Cut each of them into slices no more than 1.5 cm thick, remove the seeds.
Place in a large container in layers along with sugar. Cover with gauze or a lid and leave at room temperature for 1.5 hours.
After the specified time has passed, add a little filtered water. The main thing is not to overdo it. Place on the stove and bring to a boil over low heat. Cover and leave on the kitchen counter to cool.
Boil water in a separate saucepan. Rinse the lemon and place it in boiling water. Blanch for 3 minutes. Pour in cold liquid again, cook again for 3 minutes from the moment of boiling. Repeat the procedure one more time. Chop the processed fruit together with the skin into thin rings.
Bring the dessert to a boil again, add lemon slices, simmer for another 5 minutes and pack into clean jars. Close tightly and store in a cellar or refrigerator.

From overripe persimmons

Making a sweet dessert from juicy, overripe berries is quite difficult, but possible. In order to obtain the required consistency, you will need to add spices and more granulated sugar to the treat. The delicacy turns out soft and uniform in consistency. Jam can be added to baked goods, cottage cheese casserole or served with pancakes and pancakes.

Products:

Chinese star anise - 1 pc.;
persimmon - 500 g;
citric acid - 0.5 tsp;
cloves - 2 pcs.;
granulated sugar - 400 g.

The berry must be carefully washed, the leaves and stalk removed. Dry with disposable towels. Using a spoon, scoop out the pulp from the fruit, separating it from the seeds. Place in an enamel pan and cover with granulated sugar. Stir, cover and leave for 50 minutes to dissolve the grains.
After the specified time, place the container with the contents on the stove, boil and cook on low heat for 30 minutes. Add spices, mix and leave on the kitchen counter for 2 hours. Then heat for 10 minutes, package in sterile jars. Close tightly, cool and store in a cool place.

Delicious...even tastier

Original recipes persimmon preparations for the winter

Does classic-style jam last in the cellar for years? In this case, you need to change something and start preparing new original versions of the sweet treat. We invite you to consider a selection of delicious and unusual desserts.

With rum

Products:

granulated sugar - 1.5 kg;
persimmon - 3.2 kg;
ground cinnamon - 16 g;
white rum - 90 ml;
Zhelfix 2 in 1 (orange) - 110 g.

Actions:

Rinse the ripe berries, remove the skin and seeds. Grind the resulting pulp through a sieve into an enamel container. In a cup, mix gelfix with 200 grams of granulated sugar. Combine the 2 resulting masses, mixing thoroughly.
Place on the stove over medium heat. Bring to a boil and add the remaining sugar. Stir, reduce temperature to low and simmer for 60 minutes. A quarter of an hour before turning off, add chopped cinnamon and stir.
Turn off the stove, pour in the rum and mix everything again. Pack into sterile jars and close tightly. After cooling, remove the container with the contents to the cellar or refrigerator.

With walnuts

Products:

lemon - 100 g;
granulated sugar - 700 g;
persimmon - 1.1 kg;
walnut - 150 g;
filtered water - 150 ml;
coffee - 60 g.

Rinse the ripe berries, remove the seeds and rough skin. Chop into equal cubes. Place in a suitable container for cooking, add sugar and mix everything thoroughly. Cover and leave on the kitchen counter for 90 minutes.
Preheat the oven to a temperature of 170 degrees. Place the finished sweet pieces on a clean baking sheet. Place it in the oven and leave for 30 minutes. Don't forget to stir, 2 times will be enough.
Meanwhile, rinse the lemon fruit, place in boiling water for 3 minutes and rinse again with a foam sponge. Cut off the zest in a thin layer and chop finely. Squeeze the juice from the pulp and strain it through a sieve. Dissolve coffee in 100 ml water.
Carefully remove the persimmons from the oven. Place in a saucepan and combine with coffee drink and lemon juice. Pour in the zest, stir and place the container with the contents on the stove. Add a little filtered liquid to prevent the composition from burning; 50 ml will be enough.
Cook on medium heat for 40 minutes, stirring regularly. Cover and leave until completely cool. Add peeled and fried walnut kernels, boil and cook for another 10 minutes.
Place the finished treat into clean, sterile jars. Close tightly, and after cooling, remove to a cool place.

With ginger and pumpkin

Products:

pumpkin - 650 g;
granulated sugar - 400 g;
persimmon - 300 g;
filtered water - 200 ml;
ginger root - 8 cm.

Procedure:

Wash the persimmon, remove the stem and seeds. Chop together with the skin and place in an enamel pan.
Peel the ginger root, rinse and cut into strips on a grater. Wash the pumpkin, remove skin, seeds and fibers. Cut into medium sized cubes.
Combine all prepared ingredients, add granulated sugar, stir. Pour in the required amount of water, place on the stove and bring to a boil. Reduce heat, cook for 1 hour. Do not forget to stir and remove any foam that forms on the surface.
Pack into clean jars and close tightly. Turn it over, wrap it until it cools completely, and then put it in the cellar or refrigerator.