Persimmon jam — grandma’s recipe — is another autumn recipe added to our collection of seasonal desserts and, above all, to our collection dedicated to preserves and jams. If your little tree produced many fruit and besides making many persimmon and cocoa puddings, persimmon and chocolate cake and pickled unripe persimmons you don’t know what else to do with, make jam. Persimmon jam is an excellent way to use ripe persimmons and, since it’s hard to find in stores, it can be a welcome gift as Christmas approaches. Enjoy the jam at breakfast on a good rusk or on a slice of homemade bread, and it also pairs nicely with cheeses, like pumpkin jam or spicy fig jam.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2.6 lbs persimmons (ripe)
- 2 cups apples
- 2 1/2 cups granulated sugar
- 2 lbs lemons (juicy)
- 1 pinch ground cinnamon
Tools
- Bowl
- Pot
Preparation of the persimmon jam
For this recipe you can use either the classic fuyu persimmons or hachiya-type persimmons, but make sure they are very ripe: this will prevent a jam that causes astringency and becomes inedible.
To make the persimmon jam, peel the apples and cut them into very small cubes, add the persimmon flesh (after removing seeds and skin), the sugar, the lemon juice and stir. Let rest for one hour.
Then transfer everything to a large pot and cook over low heat for 35–45 minutes, stirring continuously. Cooking times vary slightly depending on the type of persimmons used and their degree of ripeness, which makes them more or less “liquidy.” When cooking is complete, blend the jam with an immersion blender and return to the heat for another 5 minutes.
Pour the hot jam into glass jars that have already been sterilized, close them and let them cool upside down.
For an extra measure of safety, once they have cooled a little, place them in a pot full of water that can cover them, bring to a boil and once boiling, keep them for 15 minutes. Then allow them to cool in the same pot.
Dry them, make sure a vacuum seal has formed, and store in the pantry — they can keep for up to a year.
Storage notes and tips
Homemade persimmon jam keeps for up to one year if properly sealed and stored; an opened jar should be kept in the refrigerator and consumed within about a week or slightly longer.
In screw-top jars, the vacuum seal is present if the center of the lid is depressed and does not move when pressed.
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