Description
Indulge in the comforting flavors of fall with this delightful homemade persimmon jam. Bursting with the sweetness of ripe persimmons and a zesty hint of lemon, this jam is perfect for spreading on toast or as a topping for pancakes. Easy to prepare, it not only captures the essence of autumn but also evokes cherished memories. Create your own family traditions with this irresistible treat that will have everyone coming back for more.
Ingredients
Scale
- 4 ripe persimmons, peeled and chopped
- 1 cup granulated sugar
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup water
- 1 package (1.75 oz) low-sugar pectin
Instructions
- Prepare the Persimmons: Wash, peel, and chop four ripe persimmons into small pieces.
- Cook the Mixture: In a large saucepan, combine chopped persimmons, water, and lemon juice. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer for 10-15 minutes until soft.
- Add Sugar and Pectin: Gradually stir in sugar and pectin until fully dissolved. Return to a rolling boil for one minute or until desired consistency is reached.
- Test for Doneness: Place a spoonful on a cold plate; if it holds its shape without running, it's ready.
- Jar It Up: Pour hot jam into sterilized jars, clean the rims, seal tightly, and allow to cool completely before storing.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Use fully ripe Hachiya or Fuyu persimmons for optimal sweetness. Adjust sugar levels according to your taste; less sugar yields a tangier flavor. Store sealed jars in a cool dark place; refrigerate after opening.