{"id":5868,"date":"2021-12-10T04:39:00","date_gmt":"2021-12-09T20:39:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=5868"},"modified":"2021-12-09T21:35:14","modified_gmt":"2021-12-09T13:35:14","slug":"persimmon-jam","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/persimmon-jam\/","title":{"rendered":"Persimmon Jam with vanilla flavour"},"content":{"rendered":"\n

Persimmon jam is a wonderful way to preserve persimmons and straightforward to make. Whilst it is delicious as spread on toast or a condiment on a cheese platter, it is also versatile and great to use in other recipes such as pudding or cake. <\/p>\n\n\n\n

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Some people call persimmons \u2018date plums\u2019 and some say it is the Western pumpkin to Asians. When making jam it is important to know that persimmons naturally contain pectin, and that is why you only need three ingredients to make the basic recipe. <\/p>\n\n\n\n

Jam made of this fruit is not readily available at stores and making it yourself is the only way to capture these unique flavours.<\/p>\n\n\n\n

What is a persimmon?<\/h2>\n\n\n\n

It\u2019s an edible fruit that grows on a variety of trees with the most widely cultivated among these being the Diospyros kaki or the Asian persimmon. When these fruits are ripe, they range in colour from light yellow to dark orange and red which make them look like tomatoes. <\/p>\n\n\n\n

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What variety is best for persimmon jam?<\/h2>\n\n\n\n

The most crucial factor to making an excellent quality jam is to get ripe persimmons. If unripe, they might have an unpleasant astringent flavour and texture. Don\u2019t worry if your local store doesn\u2019t have ripe persimmons, you can still buy them, and let them ripen on your counter in a brown paper bag. Besides the Diospyros kaki, the sweeter Giant Fuyu or a very ripe Hachiya is also possible. Whatever variety you use, we would like to recommend tasting the fruit before use, to ensure that it is not astringent. In this recipe we are using the Fuyu variety which breaks down more quickly than the other varieties.<\/p>\n\n\n\n

Related: Chunky cherry jam<\/a><\/strong><\/p>\n\n\n\n

Evaluate the texture <\/h2>\n\n\n\n

If you have a sugar thermometer, 104\u00b0C is the perfect temperature to cook jam. <\/p>\n\n\n\n

There is a manual way to assess the doneness of your jam. Before you start cooking, place a small plate in the freezer. Once your jam is cooked, spoon a small amount of the jam on the chilled plate. The jam cools quickly and thickens instantly. Use your fingertip to press into the jam. When it\u2019s cooked right, you should see the surface wrinkle. If it doesn\u2019t, simmer the jam for another 5 to 10 minutes.<\/p>\n\n\n\n

Related:<\/strong> Food thermometers<\/a><\/strong><\/p>\n\n\n

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Persimmon Jam with Vanilla<\/h2>\n
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The most crucial factor to making an excellent quality jam is to get ripe persimmons.<\/div>\n
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