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!
820 g mashed over ripe Persimmon (I used 5 Hachiya & 7 Fuyu Persimmons)
500 g Sugar crystals
200 ml freshly pressed Lemon juice
Lemon Zest strips of 1 Lemon (I used 1 big sized round Indian Lemon - if Italian Lemon, then use only half)
First of all rinse your Persimmons, then peel them all. Now the messy part, first clean the Hachiya and then the Fuyu Kakis. To clean half and quarter them first (they ll be quite mashy over ripe already), with your hand pick out the jelly seed pod and discard. Add all the Persimmon Pulp together into a cooking pot.
To the pot add the sugar and mix it. Turn on the stove heat on medium heat and allow it to cook first slowly.
Now pour in the Lemon juice and throw in the Lemon Zest strips. Incorporate it all well by stirring frequently.
Your aim now is to bring the content to a rolling boil, do that by increasing the heat slightly. Don't forget to keep on stirring or you ll have the whole mass sticking in the pot and burning. It should bubble up vigorously, once you achieved that keep it bubbling for a minute then turn the heat down to very slow. Keep on stirring!
Place a spoon into the freezer. We will need to test the setting of the jam later on when its ready, and the best way to do that is with a very cold kitchen object like a plate or spoon.
Allow the jam to simmer slowly for about 40 minutes and keep on stirring frequently!!
In the meanwhile keep a pot with water to boil and add in your rinsed jam Jars and lids. We do that to sterilize the jars, so that they are clean of any micro organism. If you don't do that, then be prepared for mold growth (which is harmful to our health and carcinogenic). To remove them out of the hot water, I use 2 over sized spoons. You get those special Jamming equipment in some parts of the world, which come handy when working with jams. I, for once don't get that stuff here so I ought to get creative in using the equipments I have.
Once the jam finished to cooke, take out your cold spoon from the freezer and drop some jam on it. The jam is ready when its set, that means that it won't run and a thin skin will appear on top of the jam drop. If its running, then you ll need to cook it for a longer time, but if you follow this recipe correctly, that shouldn't happen and your jam should be ready at this point. (see above explanation!)
Allow the jam to cool for 10 minutes, remove and discard the lemon zest strips and fill your jars with the jam until the top, drop some alcohol onto the lids (helps to preserve!), close the jars and turn them up side down. Leave them like that for a couple of hours then store them in a cool place. Voila, finished!
I am Helene, the author behind Masala Herb!
My aim is to show you an incredible world full of surprises. Food, Culture and Travel are my forte and that's what I enjoy. Follow my Food and Travel adventures and learn some incredible things!
Now in the beautifull Indian coastline state, Goa.