With the arrival of autumn, the persimmon tree in my father’s garden has given us so many fruits, which I love so much, but unfortunately, they don’t last long and have to be eaten quickly!
So here I am ready to prepare another delicious recipe Persimmon Jam with Cinnamon, a delightful autumn preserve perfect for breakfast, to fill our desserts but also excellent with savory dishes, to enjoy with aged cheeses.
So when the persimmons are gone, we can open a jar and still savor these fruits inside.
The recipe is very simple, persimmons, with their sweet flavor and creamy texture, are perfect for making this jam, it’s important that they are not too ripe and watery because they don’t thicken well during cooking.
I used persimmon apple, this variety has denser flesh like an apple compared to regular ones, they are slightly tart and firm and also smaller in size.
I also added cinnamon to the jam to give it an extra touch, making the jam even more aromatic and flavorful, an apple because it contains pectin as a natural thickener, and lemon which also helps maintain the fruit’s vibrant color.
Persimmons are known not only for their sweet and exquisite taste but also for their nutritional benefits, they are rich in vitamins, minerals, and antioxidants, they are a great ally for our health.
So if you wish, prepare a good homemade jam too, just like our grandmothers did, without using preservatives.
It’s also a great gift idea, Christmas is approaching, and what better gift than a good jar prepared with our hands.
Great for also preparing Grandma’s Cake with Persimmon and Chocolate Cream
YOU MIGHT ALSO BE INTERESTED IN THESE RECIPES WITH PERSIMMONS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 jars
- Cooking methods: Low Heat
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Persimmon Jam with Cinnamon
- 2 lbs g persimmon apple
- 1 apple
- 1 1/2 cups g sugar
- 1 lemon
- 1 teaspoon ground cinnamon
Tools
- 1 Pot
- 1 Stove
- 1 Immersion Blender
- 3 Jars small
Steps for the Jam
Cut the persimmons in half, remove the seeds and stem, then scoop out the pulp with a spoon and collect it in a pot, preferably non-stick.
Add the diced apple, lemon juice, sugar, and cinnamon.
Mix well, place the pot on the stove, and start cooking.
COOKING
Cook the jam over low heat for about 20-30 minutes, the time may vary depending on the type of fruit you used.
After the indicated time, the jam starts to thicken, and you’ll have a chunky soft mixture.
Blend everything with the immersion blender, then use a ladle to fill clean and sterilized glass jars.
Seal the lids tightly, which must be new, and sterilize the closed jars covered with hot water, boil for about 15/20 minutes for medium jars and 30 for larger ones.
You can also use a pressure cooker for jar sterilization, using less water.
The final sterilization ensures greater product safety with longer preservation, compared to those who use the vacuum method with jars turned upside down while still hot.
Let the jars cool inside the pot, when they are cold, check the vacuum seal carefully: press the center of the lid, and if you don’t hear the classic ‘click-clack,’ the vacuum seal has occurred, otherwise, change the lid and repeat sterilization or store in the fridge and consume within 2 days.
Dry, date, and store the product in a cool and dry place away from light and heat sources, for about 6 months.
Storage
Persimmon jam, if sealed tightly, lasts over six months.
If you use more sugar, a great preservative, it keeps for over a year.
Once opened, store the jar in the fridge and consume within 5 days.
Persimmon jam, if sealed tightly, lasts over six months.
If you use more sugar, a great preservative, it keeps for over a year.
Once opened, store the jar in the fridge and consume within 5 days.
Information
The difference between marmalade and jam depends on the type of fruit, marmalades are made with citrus fruits: oranges, tangerines, bergamot, citron.
Jams, on the other hand, with all other types of fruit: peaches, apples, apricots, strawberries, etc.
Here are some recipes: Organic Orange Marmalade – Mixed Mandarin and Kumquat Marmalade – Apple and Cinnamon Jam – Quince Jam Sterilized
FAQ (Frequently Asked Questions)
Can I add pectin?
If you prefer to facilitate thickening, you can use commercial pectin, I opted for a natural preserve using an apple that contains natural pectin.
How can I flavor the jam?
Besides cinnamon, you can use cloves or vanilla.
Which variety of persimmons should I use?
Both varieties can be used, the regular persimmon is more watery and should be just ripe, not too soft!
The persimmon apple is firmer but better to use it at its peak ripeness to avoid a slightly tart jam.What if the jam doesn’t thicken and remains liquid?
Add one or more apples cut into small cubes, more lemon juice, and a bit more sugar.
If you prefer, you can also use some pectin sachets available in stores.
