Persimmon jam, have you ever tried to make even just a small jar?
When persimmons are ripe, soft, and incredibly sweet, even just a small jar can be a simple way to transform them into a creamy, fragrant jam.
- 1 kg of ripe persimmons
- 200 g of sugar
- 100 g in mela
- 1 lemon
- 1 teaspoon ground cinnamon
- Step-by-step procedure for making persimmon jam
- Choose very ripe, soft persimmons. Carefully remove the stem and peel, then collect all the pulp in a tall, sufficiently large container.
- Blend the persimmon pulp with an immersion blender until you obtain a cream as smooth and homogeneous as possible.
- Peel the apple, chop it into small pieces, and add it to the persimmon puree. Blend again until well incorporated.
- Transfer the fruit puree to a saucepan, add the sugar and mix thoroughly.
- Turn on the heat and cook over very low heat for about an hour. Stir frequently during cooking, especially when the mixture begins to thicken, as the jam may stick to the bottom.
- Toward the end of cooking, add the lemon juice and teaspoon of cinnamon. If you're not a fan of cinnamon, you can omit it and let the persimmon flavor dominate.
- Stir and continue cooking for another 5-10 minutes, carefully monitoring the consistency. As it cools, the jam will thicken even further.
- Once the preparation is ready, transfer it while still hot into jars suitable for preserving, perfectly clean and sterilized, scrupulously following the correct procedures established for home preserving.
- If you have prepared a small quantity to be consumed quickly, let it cool, store it in the refrigerator in a clean, tightly closed container, and consume it quickly.
- Making persimmon jam is therefore a practical idea, especially when these fruits are abundant in the kitchen and ripen all at once. Even a single jar can be worth the effort: the result is a sweet, soft, and fragrant cream to keep ready for breakfast, for a homemade tart, or to accompany a cheeseboard. And if you have two or three very ripe persimmons at home, simply reduce the quantities while maintaining the same proportions: instead of leaving them unused, they can be transformed into a small preserve with a decidedly autumnal flavor.
It's often the case that you have some very ripe persimmons at home and you're unsure how to use them before they become too soft. This is the perfect time to make homemade persimmon jam. The fruit's naturally sweet pulp lends itself well to cooking, and with the addition of apple, it takes on a richer texture. The recipe also uses little sugar compared to the amount of fruit, while lemon and cinnamon round out the flavor with a fresh, spicy note.
The original recipe starts with one kilo of persimmons and yields about 500 grams of product, but you can reduce the quantities proportionally if you're only looking to make a small jar of persimmon jam. It's excellent on bread for breakfast or as a snack, but it can also be used as a filling for cakes and tarts. There's also a less obvious pairing worth trying: this jam can also be paired with cheeses, creating a pleasant contrast between sweet and savory.
