Easy Persimmon Jam.

It truly is simple to make.

And did I mention delicious? That's right I did! :)

I used organic persimmons.

No sprays are involved in their growth.

So with my trusty bucket of freshly picked fruit (choose the firm fruits not overripe), I headed to the kitchen.

The first step is to peel the outer skin off the fruit using a peeler tool.

Then cut each of the fruit in half and core before dicing it into cubes.

You will need 1kg (2.20 pounds) of peeled, cored, and diced persimmons.

That's about six large persimmons.

You will also need pre-prepared sterilized Jars with lids.

I used jars with rubber seals and clip lids.

Once you have diced the fruit, put it into a microwave-safe container or bowl.

Add 1 teaspoon of water to the microwave bowl containing the diced persimmons.

Cook for 5 minutes on high.

(adjust timing to the power of the microwave you are using.)

The fruit needs to be soft.

Mash roughly with a potato masher.

Place the fruit pulp into a saucepan for the next step.

In New Zealand, we can buy Jam setting sugar that has pectin and setting goodies added. I have found this mix to be a no-fail when making jam.

But if you don't have this in your country, you use the sugar measure plus 1 Tablespoon of bottled lemon juice (the thought is this is better than fresh as the fruit used to bottle is very ripe), plus 1 (3 ounces) packet of pectin.

Over low heat stir in 1kg (2.20 pounds) of Jam sugar until dissolved.

Add 25 grams (0.88 ounces) of butter then mix to melt.

Increase heat and bring the jam to a boil that cannot be stopped by stirring.

Boil for 4-5 minutes.

Test on a cold saucer. The jam is ready to place in the jars when the blob cools slightly and the jam skin wrinkle slightly when you put your finger or a knife through it.

Bottle in your hot sterilized jars, cool, and store.

Persimmon Jam

You Will Need:

Pre-prepared sterilized Jars with lids.

1kg (2.20 pounds) of peeled, cored, and diced persimmons.

1 teaspoon water.

1kg (2.20 pounds) of Jam sugar.

Add 25 grams (0.88 ounces) of butter.

Method:

Put prepared fruit into a microwave-safe container or bowl.

Add 1 teaspoon of water to the microwave bowl containing the diced persimmons.

Cook for 5 minutes on high.

The fruit needs to be soft.

Mash roughly with a potato masher.

Place the fruit pulp into a saucepan for the next step.

Over low heat stir in Jam sugar until dissolved.

Add butter then mix to melt.

Increase heat and bring the jam to a boil that cannot be stopped by stirring.

Boil for 4-5 minutes.

Pour into sterilized jars and seal.