To make homemade kaki jam we only need three basic ingredients: kakis, sugar and lemon. And if we also want to add a touch of aroma, we can incorporate products such as cinnamon or cloves into the base recipe.
The kaki or persimmon has important benefits for the body that we can take advantage of by tasting the fruit in its raw version, or by incorporating it into our desserts. Among them, its high contribution of vitamins A, C and B, as well as minerals, stands out. On the other hand, it promotes fluid retention and helps lower high cholesterol, so what are you waiting for to include it in your diet? Keep reading and discover in in this article how to make homemade persimmon jam.
Ingredients to make homemade kaki jam:
- 1 kilogram of ripe kakis
- 1 lemon
- 500 grams of sugar (2½ cups)
- 4 cloves (optional)
How to make homemade kaki jam:
- Making homemade kaki jam is very easy, since it hardly involves any effort on our part. So that it takes less time to cook, we recommend opting for ripe kakis, but if we only get greener fruit, we can prepare the jam just the same. That said, we start by washing the kakis, cutting them in half and removing the pulp.
- Place the pulp of the kakis in a pot, add the sugar, the lemon juice and, if you want, the cloves to flavor the homemade jam. If you prefer, you can also add a cinnamon stick. It should be noted that the lemon juice acts as a natural preservative for the kaki jam, which is why we cannot eliminate this ingredient from the recipe if we intend to preserve the sweet for a long period of time.
- Trick: Remove the seeds by straining the pulp so that the jam is smoother.
- Stir with a wooden spoon or spatula and let the persimmon jam cook over low heat until the sugar dissolves and it acquires the desired consistency. If you finally got ripe kakis, it will take around 35-40 minutes. If it was impossible and you had to use greener fruit, it may take between 45 minutes and an hour, or even more, so you will have to be careful.
- When it is ready, we transfer the jam to sterilized glass jars, close and leave them upside down until it cools completely. And if you want to make preserves, leave the jars filled and closed, with a cloth covering the bottom of the pot, in boiling water for 15-20 minutes.
- Ready! We can now enjoy this exquisite homemade kaki jam, 100% natural and perfect to accompany our breakfasts and snacks, since it is ideal for spreading slices of homemade bread. Likewise, we can use it to fill cakes, like a vanilla sponge cake, which fits perfectly with its flavor.
