Persimmon is a very sweet and juicy autumn’s fruit.
I love persimmons, but they ripe very quickly. Therefore, when our family’s trees are particular abundant, I make this jam to preserve this delicious fruit 🙂
Ingredients
- 1 kgpersimmons pulp (from very ripen and spotless fruits)
- 300 glight muscovado brown sugar
- 1lemon (with edible peel)
- 1vanilla pod (optional)
Preparation
– wash and rinse well the persimmons;
– cut them in half and remove the pulp with a spoon;
– transfer the pulp into a large pot with high sides;
– add the sugar, the vanilla seeds (optional), the juice of the lemon and its peel too;
– mix well, then put the pot on the stove and set the heat to medium;
– bring to boil;
– set the heat to medium/low and continue cooking for at least 15 minutes;
– stir often to make sure that the persimmons pulp will not stick to the bottom of the pot;
– remove the pot from the stove and use an immersion blender to blend the pulp;
– put the pot back on the stove and continue cooking for about 5 minutes more;
– remove the pot from the stove and pour the jam into sterilized jars;
– close the lids and put the jars upside down;
– don’t touch the jars until they will be completely cold;
– after, to verify if the jars sealed well, press on the lid: it should not click;
– sealed jars can be stored up till 6 months
