Monday, November 23, 2009

Persimmon Jam

PERSIMMONS are a bit tricky.  They are not exactly chop or mash-able.  So, I put them in the blender and whiz them - but that introduces a few air bubbles into the puree.  It spreads really nicely on dehydrator sheets for fruit leather, though.  Since persimmon pulp is taking over my fridge, I decided to try making some jam out of the pulp - put it in the blender and ended up with a thick, persimmon-butter like jam.  It's so good - my taster says that he can't believe that there are no other spices added because the persimmon flavor is so rich and yet so subtle and complex.

  • 12 cups of pureed persimmon pulp
  • 3 cups of sugar
  • pectin as directed by Pomona's Pectin
Heat up the puree in the pot before adding the sugar.  It helps if you thoroughly mix the pectin with the sugar, first.  However, since the persimmon is so thick - I found that the sugar and pectin didn't dissolve very well.  Next time, I will try reserving some of the puree mix the pectin and sugar in the blender before adding it to the rest of the pulp already hot in the pot.

  • 11 - 8 oz jars persimmon jam
  • 5 - 4 oz jars persimmon jam

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