Persimmon Jam
- 750g persimmons
- 600g sugar
- 6g pectin powder (jam setter)
- 2 tbsp lemon juice
- 2 x 3cm lengths of lemon rind, peeled using a vegetable peeler
In Australia persimmons were once known as "date plums" and many gardens contained one or more trees both as striking ornamentals and for their delicious fruit. In parts of Japan the fruit is left on the tree until the first heavy frost. The pulp freezes and is then scooped out and eaten like sorbet.
Method
If using non-astringent persimmons (firm), chop them roughly once having peeled them and remove any seeds. If using astringent ones (soft), peel and remove seeds before using pulp. Put the processed persimmon flesh, sugar and pectin into a non-reactive pot, stir well and bring slowly to a simmer. Simmer on a low flame for 15 minutes before adding the lemon juice and rind. Simmer for a further 10 minutes. Remove from heat and cool a little before preserving in jars. Serve with toast, scones, cakes and slices of toasted persimmon loaf.
Makes about 1 3/4 litres
