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Persimmon-Ginger Jam

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Nancy gave me a beautiful box of fresh, ripe persimmons. A couple months ago I made persimmon cakes and persimmon ice cream. I decided to make jam this time. After reading a few different recipes, I came up with my own:

Persimmon Ginger Jam

4 cups persimmon pulp
6 c. sugar
1 c. mango juice
1/2 c. finely chopped candied ginger
1 t. ground ginger
1/2 t. nutmeg
zest of one orange
1/3 cup lemon juice
1 envelope of liquid pectin

1. Sterilize a dozen half-pint canning jars and lids.

2. I put all of the persimmon pulp through a mesh strainer, except for two persimmons that were not as ripe of the rest. They were the consistency of ripe peaches, so I chopped them and added them to my puree, so there would be a few "chunks" of fruit in my jam.

3. Next I made a ginger syrup with 1 cup of the sugar, the mango juice, candied ginger, orange zest, ginger and nutmeg. I brought those to a boil in a large pot, and let it reduce for about 8 minutes on lower heat.

4. Add the persimmon puree, the other 5 c. of sugar and the lemon juice and bring to a boil. It will start to boil around the edges toward the center.

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5. It needs to get to a big rolling boil, and stay there for one minute.

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6. Remove from heat, and immediately stir in liquid pectin. Ladle into the warm, sterilized jars, put lids on and seal the rings tightly.

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7. Process the jars in kettle of boiling water for about 9-10 minutes.

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8.Carefully remove jars from water bath, cool and tighten rings.

I have 11 lovely jars of jam and Nancy gets the first one!

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Comments (2)

Palma-The Persimmon Ginger jam sounds wonderful! I've never had anything like that and I can just imagine the flavor combination. Persimmons are expensive here, and I only get a few a year from my CSA- never enough to make jam. I guess next year I'll have to see if Costco ever gets them. I'll print off this recipe in hopes that some day I'll come into a case of them!

nancyhol:

Yeah! Persimmon jam!

My neighbor had such a huge crop of persimmons - I hated to see them go to waste, so I picked as many as I could reach. Tree has now been pruned, but I got enough to make persimmon pudding this weekend. I will post a recipe! I also froze some.

Thanks, Palma - I am looking forward to the jam!

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