Persimmon is a very sweet autumn’s fruit. It has a very warm deep orange color and sugary pulp.
Persimmon has a very short shelf life, therefore when you have a lot at home, this recipe will come helpful 🙂
This jam is ideal for filling tart, on toasted bread for breakfast and even on some aged cheese.
Ingredients
- 2 kgripe persimmon
- 800 glight muscovado brown sugar
- 1lemon
- 1vanilla pod (optional)
Preparation
– wash and rinse the fruit well;
– peel the fruit and remove the kernels from each persimmon, chop them and transfer them to a large pot with high sides;
– add the sugar and the juice of the lemon;
if you want to use the vanilla, add its seeds too;
– put the pot on the stove and set the heat to medium / high intensity and bring to boil;
– set the heat to medium intensity and continue cooking for at least 20 minutes;
– remove the pot from the stove and use an immersion-blender to blend 3/4 of the persimmons;
– put the pot back on the stove and continue cooking for another 20 minutes or until the jam reaches the desired consistency;
– 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