If you have never tried a persimmon, I would definitely recommend it. They are widely available this time of year, typically October through February. They are bright orange in color and look similar in shape to a tomato. The most common variety seen in local markets is the Fuyu. Persimmons are Asian in origin and are now being cultivated in Italy, the Middle East and many warmer climates of our own U.S.
I am a big fan of endless possibilities when it comes to food. Here I chose to turn the persimmons into jam. A nice addition to any holiday table, it’s great with an antipasto platter, as a glaze for any type of meat, paired with cheese, brie or a triple cream being my favorite choice. It also makes a great homemade Christmas gift!
This is a very quick and easy freezer method recipe that yields plenty of jam. So spread the love!
Persimmon and Jalapeno Jam
Washed and dried plastic containers with lids and or pint mason jars with lids
8 medium sized persimmons
4 cut into small dice
4 pureed in food processor
4 jalapenos cut in small dice, reserving 1 set aside
1/2 C. fresh lemon juice
2/3 C. corn syrup (to prevent crystallization when freezing)
4 C. sugar
1 box fruit pectin
1/2 C. fresh mint, chopped (optional)
In a saucepan over medium heat simmer diced and pureed fruit with jalapenos. Reduce heat to low and simmer 30 minutes to meld flavors. Add lemon juice and corn syrup; continue simmering for another 10 minutes. Turn heat to high and add pectin stirring constantly. Continue with a rolling boil and quickly add sugar (best to have it measured and ready). Boil for 4 minutes. Turn off heat and add reserved, diced jalapeno and mint if using. Pour into prepared containers or jars. Let sit at room temperature until cool and set. This will keep in refrigerator for up to three weeks or in the freezer for up to one year.
From my kitchen to yours, Merry Cooking and Best Dishes in the New Year!
Jamie Liphardt is a personal chef with Delicious HomeCooked Food in Bigfork.