ok so im not totally sure i can call this jam! it was a good college try at making jam but kind of came out as a very tasty mush.....my husband is loving it in peanut butter and jelly-so i guess thats a success.
persimmon jam(ish)
i started with 10-12 persimmons (i did this last week so im a bit hazy but the rest of the recipe is the same if it was 10 or 12)
1 cup of water
1 cup of sugar
about 1/2 tsp of cinnamon (or to your taste we are cinnamon lovers in this house)
directions:
peel de "core" (slice the center fibery part out) and chop. and wait for it-throw all the pieces in the water sugar mix in a medium large pot. bring to a boil. once the mixture is boiling drop to a simmer and let it go. the persimmons are going to give off a lot of water so dont worry about the lack of liquid. i let mine go for most of an nfl football game so about 3 hours for almost ripe fruit in bite sized chunks if you cut your fruit up smaller it will take less time.
after all was said and done i let my mush cool and then i threw it in my mini food processor with the cinnamon and purred it to a mostly smooth consistency.
i was given these crazy fruits by my wonderful neighbor Julie and this was my first use of them. had i known they would keep for months-honestly i jammed them thinking they were about to go bad! i would have tried other uses before resorting to this-but since all worked out fine i cant complain.
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