Persimmon Jam

all details

In Australia persimmons were once known as "date plums" and many gardens contained one or more trees both as striking ornamentals and for their delicious fruit. In parts of Japan the fruit is left on the tree until the first heavy frost. The pulp freezes and is then scooped out and eaten like sorbet.

Ingredients

  • 750g persimmons
  • 600g sugar
  • 6g pectin powder (jam setter)
  • 2 tbsp lemon juice
  • 2 x 3cm lengths of lemon rind, peeled using a vegetable peeler

Method

If using non-astringent persimmons (firm), chop them roughly once having peeled them and remove any seeds. If using astringent ones (soft), peel and remove seeds before using pulp. Put the processed persimmon flesh, sugar and pectin into a non-reactive pot, stir well and bring slowly to a simmer. Simmer on a low flame for 15 minutes before adding the lemon juice and rind. Simmer for a further 10 minutes. Remove from heat and cool a little before preserving in jars. Serve with toast, scones, cakes and slices of toasted persimmon loaf.

Makes about 1 3/4 litres

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Cuisine - Japanese

Similar recipes

Salmon and miso noodle soup.

Salmon and miso noodle soup

Jill Dupleix

Rating: 2.5 out of 5 stars
Reader ratings (11)
Miso cod

Miso cod with sesame greens

Jill Dupleix

Rating: 5 out of 5 stars
Reader rating (1)

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Persimmon Jam

Rate Persimmon Jam:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Persimmon Jam with half a star Rate Persimmon Jam with 1 star Rate Persimmon Jam with 1.5 stars Rate Persimmon Jam with 2 stars Rate Persimmon Jam with 2.5 stars Rate Persimmon Jam with 3 stars Rate Persimmon Jam with 3.5 stars Rate Persimmon Jam with 4 stars Rate Persimmon Jam with 4.5 stars Rate Persimmon Jam with 5 stars

Error: Please select your rating for 'Persimmon Jam'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions