Persimmon Jam
We gathered up our extra persimmons, a bit soft and sad from our neglect and whipped up this yummilicious persimmon jam, an explosion of cheeky orange lusciousness, tasting of honey with hints of plums and apricots and the mellow sunshine of a late summer's afternoon.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 6 persimmons, 1000g (35oz)
- 1 cups sugar, 200g
- 2 tbsp lemon (squeezed from 1 lemon)
- 1/2 lemon rind (reserved from squeezing of juice)
Instructions
- 1
Put two small spoons into the freezer. These will be used later to check readiness of the jam.
- 2
Wash persimmons. Remove the leafy tops by inserting finger in, holding and twisting. Roughly chop the fruit, skins and all. Add to blender and purée.
- 3
Pour puréed fruit into a pot. Add freshly squeezed lemon juice. Add in one of the squeezed half lemon rinds. Add sugar. Stir to mix.
- 4
Cook over low heat for 15 mins or until the mixture is reduced and thickened. Check for the readiness of jam by adding a drop or two of the jam onto one the chilled spoons from the freezer. The cold will set the jam right away so that you can check if the jam is ‘jammy’. (If it's runny when cooled, it's not jammy yet.) If jammy remove from heat and let cool to room temperature. If not jammy let cook for another couple of minutes before testing again.
- 5
When jam is cooled pour into sterilized glass jars. Cap and keep in the fridge. Keeps up to 2 weeks. Enjoy the joyous jamminess!