Persimmon Jam Recipe
MAKES 4 PINTS OR 8 HALF-PINTS
The persimmon is a unique fall fruit that is naturally both tangy and sweet. There are two main persimmon types available: hachiya and fuyu. The hachiya persimmon is more tart than the fuyu due to its higher tannin content. For this recipe, I used hachiya persimmons, but feel free to add a combination of both types if you’d like. This will result in a little less tartness, but the unique flavor of the persimmon will still shine through. Spread this autumnal preserve on toast, or use it to top your favorite ice cream or cake.
- 3 pounds ripe hachiya persimmons (or a combo of hachiya and fuyu), peeled and seeded
- 3 cups sugar
- 6 tablespoons bottled lemon juice
- Zest of 1 organic lemon
1. Start heating the water in your canning pot. (See complete canning instructions on page 38 at beginning of chapter.)
2. Combine the persimmons, sugar, lemon juice, and zest in a large saucepan over medium heat. Bring to a simmer and cook for about 30 to 45 minutes, stirring frequently, until the jam reaches 220°f and is the consistency you prefer.
3. Remove from the heat. funnel the jam into the sterilized jars, leaving 1⁄2 inch headspace. Wipe the jars clean and place the lids on the jars. Process in the water bath for 10 minutes.
4. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the fridge for up to 1 month.