Persimmon Jam

Persimmons are a fall treat. Starting around mid or late October, they begin to appear in the local markets. They are sold by the unit or by the pound. Costco, however, typically sells them in a two pound sack. That is when I buy 2 or 3 sacks and make jam.

Persimmons are packaged when they are still quite firm and underripe. A ripe persimmon is still rather firm, but yields when gently mashed. If the persimmons are too firm, I usually leave them outdoors in a sunny spot to help them ripen.

Persimmons’ skin is high in pectin. This particular recipe calls for peeling the persimmons. When I make the jam “skin on” I am careful to cut the fruit into very thin slices so that the skin will not overwhelm the jam. The “skin on” jam is thicker in consistency because of the high pectin content. Both versions of the lamb are particularly good paired with cheese.

Ingredients:

6 pounds of persimmons

2 cups of sugar

2 cinnamon sticks

¼ cup of lime juice

Directions:

Peel the persimmons and then cut them into chunks.

Place a small plate in the freezer.  You will use it to test the jam for doneness.

Place the persimmons in a non-reactive stock pot and bring to a boil over medium high heat.

Allow the persimmons to boil for 1 minute.

Add the sugar, the 2 cinnamon sticks, and the lime juice.

Stir until the sugar is well combined and the cinnamon sticks buried in the mixture.

Cook, stirring occasionally, for about 45 minutes to an hour over low heat.

Sterilize 8 half pint jars and tops while the jam is cooking.

As the mixture cooks, mash with a potato masher.

When the mixture is thick and the fruit fallen apart somewhat, test for doneness: Take the plate out of the freezer and place a spoonful of jam on it. If it stays put and does not run, it is “done”.

Spoon the jam into sterilized jars and process for 10 minutes.  Turn off the heat, wait 5 minutes, remove the jars onto a flat surface covered with a towel for 24 hours.

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