Persimmon jam is ridiculously easy.

So, recipe corner!

Now, what’s more seasonal than to gather a pile of lovely fruit and veggies from the harvest and preserve them to last through the Winter? And, of course, everyone’s favourite is jam. Jam as pie-filling, jam tarts, jam on rolls, jam alongside a nice slice of meat. Pretty much everyone loves a good jam. Even I (a passionate avoider of sugars, common wheat, conventional cakes and pre-made sauces), love a nice jam once in a while.

So why not make our own?

Now, there are plenty of seasonal jam and preserve recipes. Blackberry, apple, orange, cranberry, pear… But something I hadn’t previously considered was persimmon jam. You see, Kaki Persimmons are seasonal in Winter too. And, as seasonal fruit tends to do, you find them very expensive at the start and end of the season and being sold dirt-cheap in markets and Asian stores the rest of the season.

So, upon going to my local market and finding a tray of persimmons for £2, I had to have them.

Half my hoard. About 20 persimmons total, each the size of a large apple.

Half my hoard. About 20 persimmons total, each the size of a large apple.

But I found, when I got home, that some of the more robust fruits had been bullying the slightly overripe persimmons. Whatever to do with four bruised and soft persimmons?

As the title suggests, my idea was to jam them.

Considering how gelatinous persimmon flesh is, it somewhat amazes me that I’d never tried to preserve them. But, now I had thought of it, I decided to go ahead.

Recipe.

Ingredients:

-4 overripe/bruised persimmons

-5-8 spoonfuls of honey or sugar

-1 spoonful lemon juice

Equipment:

-small knife

-sauce-pot/small pot

-stirring spoon

-bowl

-fork

-blender

Instructions:

1: Peel and core your persimmons. Make sure any seeds are fished out.

2: Mash them in a bowl with a fork until they lose all form.

3: Stir-in the honey/sugar and lemon.

4: Pour the mix into your pot and put it on a low heat, stirring all the time. (This is to remove excess juice via evaporation. Being gelatinous, a drier or a pressed persimmon may jam on its own, so a raw alternative is perfectly possible.)

5: Set jam to one side to cool. Once cool, if making it with honey, stir some more in.

6: Blend out any unevenly large pieces.

 

The advantages of using honey or sugar are both obvious.

Sugar:

-cheaper

-aids jamming

-preservative

-adds sweetness without having a distinctive flavour

-vegan (if unfiltered)

Honey:

-antiseptic qualities (if raw and added AFTER boiling)

-adds a new dimension of flavour

-good if avoiding plain sugar

-you can use less of it

It’s up to you to decide which suits your needs/tastes best.

Finally, the end result looks like this:

Persimmon jam, honey edition.

Persimmon jam, honey edition.

So, if you want something a little brighter, you can add a natural colouring or a few drops of beetroot juice.

Hope it turns out well!

So, what jams and preserves do YOU like making over Winter? Any ideas on what to do with 250-400ml of persimmon jam? :p

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