Persimmon Jam
holding onto this seasonal fruit as I say goodbye to itI love persimmons. They’re a classic fall and early winter fruit and since it’s already the end of December, that means they’re going away soon! So, this year, I decided to make some jam out of this delicious fruit with various ways of enjoying the end result! :D
I used fuyu persimmons for this recipe as that is the type of persimmon I like the most.
Ingredients
makes 1 pint
6 fuyu persimmons
1 cup granulated sugar
Pinch of salt
Juice from 1 lemon
Directions
Peel and chop your 6 persimmons into pieces. Add them to a medium pot along with 1 cup sugar, a pinch of salt, and the juice from 1 lemon. Mix.
, While stirring frequently with a wooden spatula, heat over medium high until the persimmons release their liquid and start to boil. Lower the heat to medium and continue cooking while stirring frequently. It will start to reduce and turn jammy. Break the fruit up with your spatula as it cooks. You want it to reach 220 degrees F, which is the gel point.
Remove from heat. Use an immersion blender to puree the jam so that it’s smooth and not chunky.
Store in a container. Let it come to room temperature then store in the refrigerator.
Enjoy!
I enjoyed this jam in linzer cookies, on toast, and even mixed into my plain greek yogurt! :D
