My grandmother used to make her own jams and marmalade. She would use fruits that she had grown in her garden and always invite me over for a weekend of jam making. I once asked her why we were making tomato jam and she laughed me. What I thought was an off color tomato was actually a persimmon and it was going to make some lovely jam.
My grandmother showed me all of her techniques and in later years I found her recipes tucked away in an old cookbook of hers. I am very pleased to be able to share this delicious persimmon jam recipe.
Grandmother’s Persimmon Jam
3-4 Persimmon fruits
2 cups sugar
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
First you will need to make persimmon pulp. To do this, use a paring knife to make a small x-shaped cut in the pointed end of the fruit. Then, peel back the skin of the fruit and throw away the seeds, skin, and stem. My grandmother used a large knife to smash the persimmon into pulp, but a food processor works well too.
Combine 3 cups of persimmon pulp and sugar in a medium saucepan. Cook over a low heat, stirring constantly. Be sure to not allow the persimmon mixture to boil. The mixture will thicken in about 15 minutes and no longer have a translucent color. Remove pan from heat and stir in the lemon juice and zest.
Following the manufacturer’s instructions on your canning supplies, pour the jam into jars and seal them.
Enjoy your jam on toast, biscuits, or muffins. My grandmother and I would sometimes spread a little on homemade shortbread cookies.