4 cups peeled, cubed fuyu persimmons
3 tablespoons powdered pectin
3 tablespoons lemon juice
juice and zest of 2 Moro blood oranges
1/2 cup brandy (optional)
2 1/3 cups sugar
Prep jars/lids for canning. Place the plums into a large, heavy bottomed pan. Add the sugar, liquids and zest. Bring to a boil, stirring until it begins to reduce and thicken. Stir in the pectin. Continue cooking at a low (rolling) boil for 2-3 minutes or until it looks thick and jammy. Use an immersion blender if necessary to eliminate any large chunks. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.
Yield: about 3 8-oz jars.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
I think it is a little late in the year for persimmons but I saw them in the store and they looked (and later, tasted) great so I picked them up. Maybe the unusually mild weather a lot of areas have been having this year prolonged the growing season. I’m not complaining, I had just been thinking about how I had missed persimmon season and suddenly there they were. Score! I brought home few pounds but without an idea of what to make. I was thinking cake but then I thought it might be fun to preserve them so I can have a burst of persimmon when they really are out of season. I decided to pair them with another cold weather favorite of mine, blood oranges. The floral flavor of the persimmon was brightened and deepened by the oranges.
This looks dee-lish!! We have native persimmon trees growing here in Central Virginia. Can't wait for next season to team them up with blood oranges to make this tasty jam!
Wow! That looks GORGEOUS! I have been obsessed with persimmons this year.
Oh I love blood oranges! I just tried persimmon for the first time this fall and fell in love with them as well. I think the combination must be spectacular!
this sounds amazing – and blood oranges are in season now. I'm trying to find recipes to make use of them more than just eating raw, this sounds perfect. Do you know how long this jam keeps?
A year! Enjoy!