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Just before Christmas, Nancy brought me 12 BEAUTIFUL persimmons that were not yet ripe. They have been in my garage, staying cool for 3 weeks. Today they were perfect to make some persimmon puree, and figure out what to make with it. Last year I tried persimmon cake and persimmon ice cream. Today I decided on persimmon-blood orange jam and persimmon muffins.


I searched many recipes on the internet, then adapted a couple and came up with this:

2 cups chopped, ripe, peeled persimmons
3 T. lemon juice
2 Blood oranges
1 1/2 c. sugar
1 1/2 c. brown sugar
zest from 2 oranges
1 pat of butter
1/2 t. ginger
1/2 t. nutmeg
1 package liquid pectin

Puree persimmons with lemon juice in food processor. Chop oranges (zest them first), using only sections with no pith. Pour fruit into large pot. Add both sugars, zest and spices, and let macerate for 30 minutes. Add butter, and bring to a roiling boil.
Quickly add pectin, and continue to cook for 5 minutes, stirring. Pour hot jam into sterilized jars.


Persimmon Muffins

Whisk together:
1 c. flour
3/4 c. sugar
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg

In another bowl whisk:

1 c. persimmon puree
2 T. canola oil
1/4 t. lemon extract (optional)
1 beaten egg

In a small bowl, soak 3/4 c. raisins in 1/4 c. brandy.

Add wet ingredients to dry ingredients until well mixed. Stir in raisins and brandy. Spoon into 12 sprayed muffin tins or muffin tins lied with cupcake papers. Bake at 350 for 25 min.


Comments (4)

They were about the prettiest persimmons I have seen! And my favorite color too!

I pureed the ones I had left here and froze them in 1C increments.


Palma, you are torturing me with this jam! I want some!!


Oooh, my Costco has had crates of persimmons. Palma, do you remember how much jam you got with this recipe?


With 8 persimmons I got 4 cups of jam. It really did not need the pectin.

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