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.
5. It needs to get to a big rolling boil, and stay there for one minute.
6. Remove from heat, and immediately stir in liquid pectin. Ladle into the warm, sterilized jars, put lids on and seal the rings tightly.
7. Process the jars in kettle of boiling water for about 9-10 minutes.
8.Carefully remove jars from water bath, cool and tighten rings.
I have 11 lovely jars of jam and Nancy gets the first one!