Add this Persimmon jam without pectin recipe to your to-do list this autumn!
Learn how to make easy persimmon jam from scratch with the step by step picture instructions further down in the recipe and get into the autumn groove!
You might remember that I had mentioned my love for Persimmons in the past here.
Those unique, kind of odd fruits, are in season in autumn and every year again, I have been digging into the orange colored fruity craze once again. Persimmons are also known as Kakis!
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, to turn it into a fulfilling jam.
The persimmon fruit is 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.
There are 2 main commonly known Persimmon types available.
Last time I used only the very astringent Hachiya persimmon in the tart recipe, which is high in tannin compared to the Fuyu (square flat) Persimmons, 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 Hachiya and Fuyu persimmons will get you to the best result or the use of only Fuyu Persimmons, in case you don’t get Hachiya Persimmons in your supermarket.