Persimmon jam

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To me persimmons are one of the most visible symbols of Autumn. I have recently been gifted a bag of persimmons (for which I was extremely grateful), and have picked up several from local growers at the Rotary Club of Belconnen run Trash n Treasure markets.  But everytime I tell my friends about my persimmon haul they ask me “but how do you eat persimmons”?

Persimmons for sale at Jamison Trash n Treasure markets
Persimmons for sale at Jamison Trash n Treasure markets

Simply, actually.  You slice and peel them and eat them as is. I personally like eating them when they are firm; not as firm as an apple but not as soft or crunchy either.  They are lovely consumed this way with a cup of green tea – all very zen.  But a good friend advised me to wait until they are really soft and squishy as they are much sweeter this way.  How you choose to enjoy them is a really a matter of personal preference.

I feel in love with persimmons when I lived in Taiwan.  A friend worked at a hot spring resort in Kukuan, in the central mountain range.  The local growers grew fat persimmons that they decorated with red calligraphy stickers.  Each year she would send us a gift box or two, usually to mark the Mid-Autumn Moon Festival.  I loved getting these surprises – they were truly beautiful and almost a shame to eat.

Persimmon jam
Persimmon jam

Most of my Taiwanese friends eat persimmons as a fruit, and they rarely cook it.  But they can be cooked and integrated into Western cuisines.  To prove this point, yesterday I made jam. The flavour is intense yet slightly exotic; it goes nicely on an English muffin with butter, but you could also include it on a cheese board.  I made a small quantity because that way I could make it easily in my breadmaker.  You can double or triple the quantity and make in a saucepan over the stove.

Persimmon jam on an English muffin
Persimmon jam on an English muffin

Ingredients

3 medium-large persimmons, preferably very ripe (around 500g)
1 1/3 cups sugar
1 teaspoon jamsetta

Method

  1.  If the persimmons are really ripe, cut in half and scoop out the flesh.  It will look fleshy and pink, kind of like a mango.  If less ripe, peel and then cut into pieces.  My jam was a mixture of one ripe and two less ripe.P1110200

    One extra ripe persimmon
    One extra ripe persimmon
  2. Place the persimmons into a breadmaker, add the sugar and jamsetta.  Cook according to your breadmaker setting until finished (my breadmaker takes 1 hour and 20 minutes).P1110212
  3. Spoon into steralised jars and seal.  Makes one medium-sized jar. (My batch made this jar plus some.)P1110217 P1110218
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4 comments

  1. Lovely recipe, Serina. Like you, I love persimmons… actually, I’m eating them for breakfast, just sliced. Thanks for sharing your jam recipe. And congratulations on the Living on less than $2 a day.

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    1. Glad to know I have a fellow persimmon fan. They are lovely, aren’t they? People keep asking me what they taste like: not quite an apple, not quite a mango, not quite a peach. Kind of unique, really.

      Like

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