Ingredients with Measurements:
- 4 cups of ripe American persimmons, peeled and chopped
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- Pinch of salt
Special equipment needed:
- Large pot
- Wooden spoon
- Canning jars with lids and bands
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the chopped persimmons, sugar, lemon juice, cinnamon, nutmeg, ginger, and salt.
2. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
3. Increase the heat to high and bring the mixture to a boil.
4. Reduce the heat to low and let the mixture simmer for about 45 minutes, stirring occasionally, until it thickens and reaches a jam-like consistency.
5. Remove the pot from the heat and let the jam cool for a few minutes.
6. Ladle the jam into sterilized canning jars, leaving about 1/4 inch of headspace.
7. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top.
8. Process the jars in a water bath canner for 10 minutes.
9. Remove the jars from the canner and let them cool on a wire rack.
10. Once the jars have cooled, check the seals and store the jam in a cool, dark place.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat and low heat
Serving size:
Makes about 4 cups of jam
Nutritional information:
Per 1 tablespoon serving:
Calories: 48
Fat: 0g
Sodium: 0mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 12g
Protein: 0g
Substitutions for ingredients:
- You can use other types of sweeteners, such as honey or maple syrup, instead of granulated sugar.
- You can use lime juice instead of lemon juice.
- You can adjust the spices to your liking or omit them altogether.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the jam for extra texture.
- Add a splash of vanilla extract or bourbon for extra flavor.
- Mix the persimmon jam with cream cheese for a delicious spread.
Tips and tricks:
- Make sure to use ripe persimmons for the best flavor and texture.
- Use a potato masher or immersion blender to break down any large chunks of persimmon.
- Sterilize the canning jars and lids before using them to prevent contamination.
- Use a funnel to fill the jars with the hot jam to avoid spills and burns.
- Label the jars with the date and contents for easy identification.
Storage instructions:
Store the jam in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the jam, simply spoon out the desired amount and microwave it for a few seconds or heat it up on the stove over low heat.
Presentation ideas:
Serve the persimmon jam on toast, biscuits, or scones. You can also use it as a glaze for roasted meats or as a topping for ice cream.
Garnishes:
Garnish the jam with a sprig of fresh mint or a dusting of powdered sugar.
Pairings:
Pair the persimmon jam with a cup of tea or coffee for a cozy breakfast or snack.
Suggested side dishes:
Serve the persimmon jam with a side of bacon or sausage for a savory breakfast.
Troubleshooting advice:
- If the jam is too runny, continue to cook it over low heat until it thickens.
- If the jam is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Always use clean and sterilized equipment when making and canning jam.
- Follow proper canning procedures to prevent spoilage and contamination.
- Discard any jars that do not seal properly.
Food history:
Persimmons are native to North America and have been used by Native Americans for centuries. They were introduced to Europe in the 1800s and have since become a popular fruit worldwide.
Flavor profiles:
American persimmons have a sweet, honey-like flavor with a slightly astringent aftertaste. The spices in this jam recipe complement the fruit's natural flavor and add warmth and depth.
Serving suggestions:
This persimmon jam is perfect for breakfast or as a snack. Spread it on toast, biscuits, or scones, or use it as a glaze for roasted meats.
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