Persimmon Jam (Confettura di Cachi)
Category: Jams and Preserves
Serves: 1 jar
Ingredients
| Ingredient | Quantity |
|---|---|
| Persimmons | 1 kg |
| Brown sugar | 300 g |
| Ambrosia apples | 230 g |
| Lemons | 1 |
| Vanilla bean pod | 1 |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Energy | 240 kcal |
| Fat | 0.3 g |
| Carbohydrates | 62 g |
| Sugars | 58 g |
| Protein | 1 g |
| Fiber | 5 g |
| Sodium | 3 mg |
Instructions
Before embarking on the preparation of this delicious persimmon jam, it’s crucial to ensure that the jars and lids are properly sanitized. To do this, line a large pot with a clean kitchen towel and place the jars inside with their opening facing up. Secure the jars with additional clean towels to prevent them from moving during sterilization. Fill the pot with water until the jars are fully submerged, then bring the water to a boil. Once it reaches a boil, reduce the heat and allow the jars to simmer for 30 minutes. About 10 minutes before removing the jars from the pot, add the lids to the water for sterilization. After the time has passed, turn off the heat and let the jars cool in the water until it reaches room temperature. When the water has cooled down, carefully remove the jars and lids and allow them to drain upside down on a clean kitchen towel.
While your jars are sterilizing, it’s time to prepare the jam. Begin by washing the persimmons thoroughly, removing the stems, and peeling off the skin with a knife. Be sure to also remove the central, lighter part of the persimmon. Similarly, peel the Ambrosia apple and remove its core.
In a large saucepan, combine the persimmon pulp and the grated zest of the lemon. Add 25 grams of lemon juice, stirring well to combine. Place the saucepan over medium heat and bring the mixture to a gentle boil. Once it starts to boil, let it simmer for about 5 minutes, then remove the saucepan from the heat and set it aside in a bowl.
Return the persimmon mixture to the saucepan, and using a sharp knife, split the vanilla bean pod lengthwise. Scrape the seeds from inside the pod and add them to the fruit mixture, stirring to ensure the seeds are evenly distributed. Stir in the brown sugar until it dissolves, and continue cooking the jam over low heat, stirring frequently and skimming off any foam that forms on the surface. The jam will need to cook for about 40 minutes, or until it reaches the desired consistency.
Once the jam has thickened, remove the saucepan from the heat. Discard the vanilla bean pod and give the jam one final stir. Carefully ladle the hot jam into the sterilized jars, leaving approximately 1 cm of space from the top. To prevent air from getting in, close the jars tightly with the sterilized lids, but avoid tightening them too much.
For best results, use smaller jars as the jam will keep fresher after opening and should be consumed relatively quickly. Allow the jam to cool completely before storing it in a cool, dark place.
Enjoy this sweet and fragrant persimmon jam spread on your favorite toast, or use it as a topping for desserts like cheesecake or ice cream. Whether you’re preserving the vibrant flavors of fall or creating a delightful homemade gift, this jam is sure to be a hit!
