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.
INGREDIENTS:
- 12 cups of pureed persimmon pulp
- 3 cups of sugar
- pectin as directed by Pomona's Pectin
NOTES:
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.
YIELD:
- 11 - 8 oz jars persimmon jam
- 5 - 4 oz jars persimmon jam
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