Homemade persimmon jam has a particular and intense color and it is very sweet and fragrant. Excellent filling for tarts, croissants or to enjoy it with hard cheese on a bruschetta or cheese plates.
Classic persimmon jam recipe.
- 1 kg ripe persimmons
- 150 g (or more) sugar (depends on the sweetness of persimmons)
- 1 apple
- 0.5 tbsp vanilla extract
- 0.5 lemon (only the juice)
- Instructions below.
Instructions homemade persimmon jam
Peel, core and roughly chop the apple. Clean the persimmons, remove skin, leaves and inner filaments.
In a thick – bottomed saucepan combine apple pieces and persimmon pulp. Depending on the sweetness and ripeness of the fruit add the right amount of sugar, vanilla extract and lemon juice.
Bring to a boil. Lower the flame and cook all together about 40 minutes stirring frequently. Be careful not to burn the sugar at the bottom of the pan or you’ll have to start over.
To check if the jam is ready just put one drop of marmalade on a plate that you have put ina a freezer for 10 minutes. If the drop becomes dense in a short time then the marmalade is ready.
Transfer boiling hot spread to sterile, airtight containers. Close the lid and turn the jars upside down to create the vacuum effect.
lot of love. B.
p.s. If you love easy Autumn marmalade you should also check my recipe for Plum and cocoa jam.