I am a jam fanatic! Now it’s out and you all know my weak side, my passion for the über sweet marmalade preservation. It’s in my blood and I believe in many Europeans heart. Imagine, breakfast with bread and butter but no jam! Yes, for sure we could always opt for some Nutritious honey, and well I admit I love honey as well, but seriously I can’t just have honey every day in the morning, often I go for the jam, because jams exist in many different variations. I love making jam and experimenting with new flavors and fruits as well, so obviously I had to come up with a Persimmon Lemon Jam recipe.
You will remember in my last weeks post, that I had mentioned, my newly found love for Persimmons by introducing you to my Persimmon Tart. Those unique, kind of odd fruits, are in season in Goa right now and the past few weeks I have been experimenting with new recipes. Soon, I realized that the fruit was good for making jam. When cut open a cracked ripe Persimmon, you will realize, besides the bright orange red color, that the fruit was left for us by nature, for making jam. It’s kind of shiny, jelly like but dense and not transparent, one could compare the texture to a Passion Fruit, just that it has some fine strings just like a mango and from outside it looks like a Tomato. Well, that’s how I perceive it!
Last time I used the very astringent Hachiya Persimmon only in the new Tart recipe, which is high in Tannin compared to the Fuyu (square flat) Kaki, however, this time I used both. Before coming up with this final recipe, I had tried cooking Hachiya and Fuyu Persimmon separately and my conclusion was that a mix of both will get you to the best result. In Goa both are available, but if you are living now somewhere else in the world, then be aware that different Persimmon types might contain more or even less amounts of tannin. While The Hachiya needs to be eaten only when naturally cracked, the Fuyu only requires to be red ripe. The first three flat & square Persimmons underneath are Fuyus, while the next 3 further down are Hachiyas.
There some more things I would like you, my dear reader, to know about making jam at home. Some people had asked a while back if they could reduce the Sugar amount in some of my jam recipe, my answer to that is no, simply because the recipes have been tested repeatedly before and the amount of sugar published as it is, is the right amount. Further, it is very important to work in a clean environment, with that I mean the sterilization of the jars as well. You can keep jams stored in a cool place for months if you follow the hygienic rules! If you don’t, then be prepared to deal with mold on your jam. You might have realized that some of my jam recipes don’t include Pectin, that is mostly the case because Pectin isn’t available here in Goa (at least not where I live) so instead of making my own, I opt to choose Pectin rich fruit ingredients which will help in preserving and setting the jam. Here, in this recipe I chose to add Lemon rind. That solves the problem well!
Some more Jam recipe Ideas…
You might like...
Latest posts by Helene Dsouza (see all)
- 6 inspiring Momos Recipe – Flavorful Tibetan Dumplings - May 5, 2016
- Chicken Schnitzel Recipe – How to make Schnitzel - May 2, 2016
- Dandelion Jelly – Dandelion honey – How to cook Dandelion flowers - April 30, 2016