Persimmon Jam with Vanilla
The most crucial factor to making an excellent quality jam is to get ripe persimmons.
EQUIPMENT (click pictures for details)
Ingredients
- 4 pcs ripe persimmons 500 gr net
- ½ pc lemon sliced
- 250 gr granulated sugar (1/2 of the total fruit pulp)
- 1 pc vanilla bean pod cut lengthwise
Instructions
- Remove the skins, stems and seeds from the persimmons and cut into small pieces.
- Combine the diced persimmon with the sugar, lemon slices and vanilla bean pod in a mixing bowl and mix well to dissolve the sugar with the persimmon pulp.
- Transfer the fruit mixture into a cooking pan and bring to the boil. Stir constantly and skim off impurities.
- Lower the heat and simmer to reduce for another 20-25 minutes. Evaluate the texture of the jam.
- When ready, remove from the heat and discard the lemon slices and vanilla bean pod. You can stop here if you want, but for a smoother consistency, use an immersion blender to blend the chunks to a finer consistency. Pour the hot jam into clean sterilized, airtight jars.
- You can store the jam for up to a year in your pantry if unopened. Once opened, it lasts up to a month in the fridge.
Nutrition for 1 portion
Calories: 244kcalCarbohydrates: 63gProtein: 1gFat: 1gSodium: 1mgFiber: 1gSugar: 62gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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