I figured the straight jam would have the best presentation of the fruit. Always good to have a simple, straightforward option.
When I tasted the persimmons, I thought bourbon would be a great match, flavorwise. Coincidentally, the spouse had just purchased a large bottle of bourbon for her own culinary purposes. She wasn't going to need all of it.
I'm always in the need for marmalade, so thought that would be a good idea. And, persimmon works well with lemon, anyway. I was a little surprised at how red it turned, but think that it is a fabulous color. The lemon peel stayed tougher than I would have liked. Have a plan to fix that in the next batch.
Recipes
Persimmon Jam
6 cups diced persimmon ( peeled and cored)
1/2 cup lemon juice
7 cups sugar
1/2 tsp. kosher salt
1 pouch liquid pectin
Combine persimmon and lemon juice in a stock pot over medium low heat. Bring to a simmer. Let simmer until persimmon is soft. Use an immersion blender to process smooth. Force persimmon mixture through a sieve to remove any peel, seeds, or fibrous material. Return liquid to pan. Add sugar and salt. Bring to a rolling boil. Add pectin, bring back to a rolling boil. Cook three minutes. Remove from heat. Transfer to sterilized hot jars. Seal, process in a water bath for 15 minutes.
Bourbon Persimmon Jam
6 cups diced persimmon ( peeled and cored)
1 cup bourbon whiskey
6 cups sugar
1/4 cup lemon juice
1/2 tsp. kosher salt
1 pouch liquid pectin
Combine persimmon and bourbon in a stock pot over medium low heat. Bring to a simmer. Let simmer until persimmon is soft. Use an immersion blender to process smooth. Force persimmon mixture through a sieve to remove any peel, seeds, or fibrous material. Return liquid to pan. Add lemon juice, sugar, and salt. Bring to a rolling boil. Add pectin, bring back to a rolling boil. Cook three minutes. Remove from heat. Transfer to sterilized hot jars. Seal, process in a water bath for 15 minutes.
Lemon Persimmon Marmalade
6 cups diced persimmon ( peeled and cored)
1 1/2 cups lemon juice
7 cups sugar
peel of 4 small lemons, all pith removed, cut in fine julienne
1/2 tsp. kosher salt
1 pouch liquid pectin
Combine persimmon and lemon juice in a stock pot over medium low heat. Bring to a simmer. Let simmer until persimmon is soft. Use an immersion blender to process smooth. Force persimmon mixture through a sieve to remove any peel, seeds, or fibrous material. Return liquid to pan. Add sugar,, peel and salt. Bring to a low simmer. Let simmer until mixture has thickened, and lemon peel is translucent. Bring to a rolling boil. Add pectin, bring back to a rolling boil. Cook three minutes. Remove from heat. Transfer to sterilized hot jars. Seal, process in a water bath for 15 minutes.
Happy Eating!
