Easy Persimmon Jam- Easiest Recipe Ever : Making persimmon jam is quite simple; it may be spread on toast or used in cheesecakes. You can prepare this recipe in thirty-five minutes.
Easy Persimmon Jam- Easiest Recipe Ever
This time of year, persimmon jam tastes great and is quite simple to make. Making the jam with only a few ingredients takes only a few minutes. I adore using it in desserts like these Persimmon Cheesecake Bars or eating it on buttery toast in the morning. The jam would also be excellent as gifts for hosts! There are so many different ways to enjoy this seasonal jam—you may use it over pancakes, oatmeal, or cheese! It’s also quite easy to preserve, so you may keep enjoying it for days or even weeks! The best use for any leftover persimmons is definitely this.
Ingredients
- 6 large persimmons peeled
- 1 cup sugar
- 1lemon juiced
- 2 tablespoons water
- 1 tablespoon corn starch
Instructions
Make sure the persimmons you use are ripe.
Peel and clean the persimmons; throw away any seeds you find. Put the fruit in a food processor and puree it. There should be one and a half to two cups of purée.
After peeling, chop the persimmons and add them to a food processor. Pulse until a smooth purée is obtained.
Pour the pureed persimmon into a medium saucepan set over medium-high heat, then stir in the sugar. Simmer over medium heat for fifteen minutes, stirring now and then.
Combine the corn flour and water in a small bowl, stirring until the corn flour dissolves.
After adding the mixture to the persimmon puree, squeeze in the lemon juice and simmer over low to medium heat for an additional fifteen minutes, stirring now and again, until the liquid thickens somewhat.
Add another round of corn flour and water mixture if you would like the jam to be thicker.
Just remember to dissolve the corn flour with water before adding it; else, lumps may form.
Allow jam to reach room temperature.
Transfer into sterile jars, close them, and keep them in the freezer.
Alternatively, transfer into airtight mason jars and keep them in the refrigerated for up to 10 days, or use right away.
Nutrition factsÂ
- Calories281 kcal
- Carbohydrates73 g
- Protein0 g
- Fat0 g
- Saturated Fat0 g
- Cholesterol0 mg
- Sodium2 mg
- Potassium49 mg
- Fiber1 g
- Sugar67 g
- Vitamin C20.4 mg
- Calcium9 mg
- Iron0.2 mg
FAQs
How to make persimmon jam?
It’s quite easy to make this recipe, which is really basic. Additionally, I’ve included a little video tutorial above with simple, step-by-step instructions. The following are the general steps:
Wash the persimmons: For this recipe, ripe fruits work best. Cut them into smaller pieces after giving them a quick wash and peel.
Purée: Put the fruits in a food processor and purée them.
Cook: Put the puree in a saucepan and bring it to a simmer over medium-high heat. After adding the sugar, boil it for about 15 minutes, stirring now and again.
Prepare the cornflour: In a another bowl, whisk together the cornflour and water until completely dissolved. Next, add it to the mixture along with a squeeze of fresh lemon juice. Boil for a further fifteen minutes on low. The jam is ready when the texture is reached.
Finally, let the jam to cool before serving!
