Spiced Persimon Jam !
Makes 1 jar, but easily much more or much less - 30 mins cook time.
Persimon Jam ! A super cool suprise, I almost forgot about them and was soooo excited to see some winter fruits at the farmers market! This is a spiced persimon jam thats super versitile and perfect for keeping your persimons around into the colder months i think. Ive personally used this in pastry experiments and on a charcutery board and it was super yummy. Would also be good on a fancy grilled cheese perhaps !
Ingredients:
- Persimons! I had like 3 if im not mistaken and it made a large jar full but you can do this with any amount.
- Jars with lids. 1 per each 3 or so persimons.
- Cardamom
- Nutmeg
- Allspice
- Cloves
- Cinnamon
- A lemon
- Sugar
- So! Step one! Begin by cleaning your persimons and getting your jars ready. Canning is serious buisness! skipping out on this part will result in an unsafe final product that will not preserve and be safe to eat! a properly jarred jam will last you a long time, an incorectly jarred jam will make you sick!
- prepare a large pot, big enough to fit a few of your jars submirged in water. Fill with water, place jars and lid parts in, and bring to a boil. Let your jars sit in this boiling water for quite a while, I did about ten mins. When ready, remove jars and lids with clean tongs and avoid touching with your hands. I usually place them all on a clean rag on the counter next to my stove so when I am ready to fill them, its easy.
- Once your jars are ready and out of the way, cut your persimons. How finely you dice them is totally dependent on how thick you want your jam. If you remove the skins, the flesh will cook apart quite easily making a nice smooth jelly. Personally, I like some chunks and oppt to keep mine on.
- Add your persimons to a saucepan with about a half cup sugar per two whole persimons. Bring heat to a medium high and let cook and simmer, stirring occasionally. After a while youll have a goop that looks right. Add spices to taste, personally im a big cardamom enjoyer so i went hevier with that. be generous with your spices!
- When you've got a jam you like, add half of your lemon to help solidify the mixture. Add the full lemon if you are cooking a high number of persimons.
- When done, pour into your jars and seal tightly! Once room temp, store in the fridge. Be sure to mark the date on them somewhere for future reference! if properly canned, the lid will make a pop sound when you open it.