Persimmons. I had no idea what a persimmon was until 2010 when I moved to Seattle and people were eating them left and right. Though I’ve known about these plump little fruits for some time now, it wasn’t until this year that I finally started experimenting with them in my baking and, friends, it has been life changing! Okay, maybe not quite life changing, but persimmons are amazing so go buy some while they’re still in season.
Cream colored ponies and crisp apple strudels are indeed a few of my favorite things, but jam is definitely one of my favorite things to make. Jam? I thought this was a fruit preserves recipe. Whatever, it’s basically the same thing.
Every jam recipe I’ve come across claims that it takes no more that 15 minutes to cook, but I’ve never once made jam that took less than an hour. Perhaps I’m making it wrong, but the sweet, delectable taste of each batch proves otherwise.
The texture of your jam is completely up to you for this recipe, some people like their jam chunky, some don’t. I prefer my jam on the chunkier side (hence the recipe title), but if you don’t, be sure to puree the persimmons in a food processor or blender before cooking.
Persimmon Fruit Preserves
16 fuyu persimmons
2 cups water
4 cups raw cane sugar
Juice of 1 lemon (about 2 ounces)
1 package dry pectin (1.75 ounces)
Clean and sanitize all of your jars and lids. The easiest way to do this is to wash them in the dishwasher then run them through a sanitize cycle. If you’re like me and don’t have a dishwasher, simply wash the jars and lids in hot soapy water and then boil them for 10 minutes. Make sure to leave the jars in the dishwasher or boiling water until you are ready to use them.
Peal and chop all of the persimmons and puree if you want smooth jam. Heat a large pot over medium high heat and add the persimmons and water. Cook until soft/mashable.
Whisk together the pectin and the sugar, then add to the cooking persimmons along with the lemon juice. Bring to a full rolling boil. Boil the jam until it has thickened, stirring often, about 15 minutes.
To test the consistency of the jam, leave a metal spoon in a cup of ice water, dip the spoon into the jam and place in the fridge until it has cooled. The jam should be thick and stick to the spoon for a few seconds before dripping off.
When jam is ready, pour into the sanitized jars, making sure to leave half an inch of space between the jam and the lid. Wipe off the tops of the jars and place the lids/rings on. Boil the filled jars for 10 minutes (with at least 2 inches of water covering the tops of the jars). If you live in a higher altitude, you will need to boil the jars for a bit longer.
Let the jars of jam cool, undisturbed, at room temperature over night. Make sure all of the lids have sealed completely; test this by pressing on the tops, if the lids do not pop, they are sealed.
Perfect with toast, ice cream or as a christmas gift!