Persimmon Jam Recipe
User Reviews
4.6
Persimmon Jam Recipe
Description
This jam recipe uses about 2.2 pounds of peeled and quartered persimmons combined with sugar and fresh lemon juice. Lemon halves are added during cooking to introduce natural pectin from the citrus rind, aiding the jam's thickening process and preservation. The fruit mixture is brought to a rolling boil, then simmered to reduce and concentrate the flavors.
During cooking, the jam thickens over 30 to 50 minutes, and testing for doneness can be done by placing a drop on a chilled plate: if it holds shape, it is set. A candy thermometer can also be used to measure proper setting temperature. Once achieved, the jam is blended smooth for a consistent texture.
The hot jam is transferred to sterilized jars which are sealed and inverted, creating a vacuum for safe storage. The resulting jam offers the natural sweetness of persimmons balanced by citrus acidity, making it suitable as a spread for bread or an ingredient in desserts.
Natural pectin content varies, and skipping lemon halves reduces pectin, so organic untreated lemons are preferred when including peel for preserving qualities. The yield is approximately three jars, with one teaspoon servings.
Ingredients
- 2.2 Pounds persimmon
- 4 Cups sugar
- 1 lemon juice of one
- lemon of squeezed out lemon, halves
Instructions
- Rinse Persimmon, pat dry.
- Cut persimmon into quarters. Cut out stem part. Peel fruits. Some persimmon varieties have a jelly like seed pod in the fruit, take out if you find one.
- Cut persimmons into chunks.
- Place fruits into a large pot with the sugar, lemon juice, and squeezed out clean lemon halves.
- Stir everything well and keep over high heat.
- Bring to a rolling boil and reduce heat to a medium heat setting.
- Allow the jam to cook and reduce. This can take 30-50 minutes.
- When you think it looks cooked, blend jam smoothly.
- Test if the jam is set by dropping some hot jam on an ice-cold plate and move the plate around. If the jam is running, it needs to reduce more. If it's not moving it's set. Repeat the process until it looks set. You can also test if your jam is set with a candy thermometer, 105 Celsius/220 Fahrenheit.
- Pour hot jam into clean sterilized jars.
- Close jars tight with lids and turn upside down to create a vacuum. Allow to cool and store lid up on a shelf, away from direct sunlight, in a cool and dry place.
Notes
- Adding untreated organic lemon halves provides natural pectin to help the jam set and preserve well; use only untreated lemons to avoid chemicals.
- One teaspoon of the finished jam is considered a single serving, and the total yield is about three jars or seventy servings.
- The lemon halves can be omitted, but this may reduce pectin content and jam firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70servings
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 62kcal | 3% |
| Carbohydrates | 16g | 5% |
| Potassium | 46mg | 1% |
| Sugar | 11g | 22% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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