Small-Batch Persimmon Jam

small-batch-persimmon-jam

I always loved making jam at home, and canning in general. It gives you such a great feeling knowing that you made that, and you have a pantry filled with all sorts of goodies for winter. I love that.

I don’t really autumn and winter, I hate the cold weather, but I like when the time comes for canning. When you buy produce that is in season, it’s from your country, it’s delicious and ready to can.

This time I’m making persimmon jam. This orange fruit is so good, I can’t wait every time for the winter to come to buy it. It’s cheap and in season and sooo delicious. 🙂 Small-Batch Persimmon JamPersimmon has a lot of health benefits:

  • contains high amounts of antioxidants
  • it helps you losing weight
  • contains high amounts of fiber, helps you with sugar cravings
  • nourishes eye vision
  • helps with your digestive system

After you’ve seen the benefits, you will consider eating this excellent fruit? Because maybe you don’t like the taste but try it one more time, you will surely love it. When I ate it for the first time, I didn’t like it at all, but now I wait for the winter so that I can eat this deliciousness.

Ingredients:

  • 1,5 kg of peeled persimmon
  • 300 g of sugar, I used sugar with pectin
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of lemon juice
  • 2 organic apples, halved, with the skin on (optional)
  • 4 jars (350 ml/each one)

The night before, peel the persimmons and measure 1,5 kg. Pour them into a big bowl. Add the sugar and cinnamon, stir to combine.

When you are making jam, you should always taste and add sugar according to your preference. Don’t just do what you read. Maybe your fruits are more sweet, so you need less sugar.

I tasted the fruits and the juice they released overnight and for me, the sugar quantity was enough. I added sugar with pectin in it, but if you don’t have this, you can add in the pot 2 organic apples, washed, halved, with the skin on.

Small-Batch Persimmon Jam

Pour the fruit mixture and the lemon juice to a medium pot and bring to a boil. After it starts cooking, simmer it on low heat for approx. 1 hour or until has set.

Small-Batch Persimmon Jam

Apples have high concentrate of pectin, especially on the skin, add them to the jam to help it set.

Meanwhile, prepare 4 jars (350 ml/each one),  wash and dry them. Add them to the oven and sterilize the jar at 100*C for 45 minutes.

Take the jars out but don’t touch the neck of the jars. Take them out only when you are ready to use them. Fill every jar with the persimmon jam, but leave 2 cm in every jar. Secure the lid really good and turn them upside down for 15 minutes.

Turning the jars upside down seals the inside, creates vacuum and prevents your jam to get moldy, so be sure to not skip this step.

I’ve always made these steps and I didn’t have any problems with my canning. After 15 minutes, put the jars on a blanket and cover them to cool gradually. The next day, you can store them in your pantry. Write the kind of jam you made and year, to be sure you don’t forget.

Enjoy your winter after you made tasty goodies for the cold season. 🙂

Small-Batch Persimmon Jam

Small-Batch Persimmon Jam

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4 jars of 350 ml/each one

Ingredients

  • 1,5 kg of peeled persimmon
  • 300 g of sugar, I used sugar with pectin
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of lemon juice
  • 2 organic apples, halved, with the skin on (optional)
  • 4 jars (350 ml/each one)

Instructions

  1. The night before, peel the persimmons and measure 1,5 kg. Pour them into a big bowl.
  2. Add the sugar and cinnamon, stir to combine.
  3. When you are making jam, you should always taste and add sugar according to your preference. Don't just do what you read. Maybe your fruits are more sweet, so you need less sugar.
  4. I tasted the fruits and the juice they released overnight and for me, the sugar quantity was enough. I added sugar with pectin in it, but if you don't have this, you can add in the pot 2 organic apples, washed, halved, with the skin on.
  5. Pour the fruit mixture and the lemon juice to a medium pot and bring to a boil. After it starts cooking, simmer it on low heat for approx. 1 hour or until has set.
  6. Apples have high concentrate of pectin, especially on the skin, add them to the jam to help it set.
  7. Meanwhile, prepare 4 jars (350 ml/each one), wash and dry them.
  8. Add them to the oven and sterilize the jar at 100*C for 45 minutes.
  9. Take the jars out but don't touch the neck of the jars.
  10. Take them out only when you are ready to use them.
  11. Fill every jar with the persimmon jam, but leave 2 cm in every jar. Secure the lid really good and turn them upside down for 15 minutes.
  12. Turning the jars upside down seals the inside, creates vacuum and prevents your jam to get moldy, so be sure to not skip this step.
  13. I've always made these steps and I didn't have any problems with my canning.
  14. After 15 minutes, put the jars on a blanket and cover them to cool gradually.
  15. The next day, you can store them in your pantry. Write the kind of jam you made and year, to be sure you don't forget.
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