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Persimmon Jam
Persimmon Jam

Before you jump to Persimmon Jam recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Many of us think that comfort foods are terrible for us and that we have to avoid them. At times, if the comfort food is a sugary food or some other junk food, this is very true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. A number of foods actually do elevate your mood when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.

Your mood can really be helped by green tea. You knew green tea had to be in this article somewhere, right? Green tea is rich in an amino acid called L-theanine. Studies have shown that this amino acid essentially induces brain waves. This helps better your mental acuity while calming the rest of your body. You were already aware that that green tea helps you feel healthier. Now you are aware that green tea can help you be happier also!

As you can see, you don’t need to stuff your face with junk food when you want to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to persimmon jam recipe. You can cook persimmon jam using 4 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Persimmon Jam:
  1. Provide 2 Persimmons
  2. You need 2 tbsp Sugar
  3. Provide 2 tbsp Lemon juice
  4. Provide 50 ml Water
Instructions to make Persimmon Jam:
  1. Chop the persimmon into 1 cm cubes.
  2. Put all the ingredients except for the lemon juice into a pan, and simmer on low to medium heat.
  3. When the liquid boils down, stir for 10-15 minutes, to make sure that it doesn't burn.
  4. Once the liquid completely boils down, remove from heat, add lemon juice, and let it sit to cool.
  5. Store in a sterilized jar.
  6. If you're using ripened persimmons, reduce the water by 1/2. Use a wooden spatula to crush the persimmons while simmering.

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