I still have a little bit of a #foodcrush on persimmons since posting that Persimmon Clafoutis recipe a few weeks ago. I’m now hopeful, every time I go to the store, that I’ll be able to snag a few. They’re on my ‘pick up if you see it’ list, along with rhubarb and sea salt chocolate :)
This Persimmon & Orange Zest Jam is a super easy recipe and doesn’t require special equipment or ingredients such as a thermometer or pectin. It’s perfect for those (like me!) who are not very experienced with the jam making process. We highly recommend a healthy basket of freshly baked carbs to accompany it, but it would also be delicious stirred into your morning yogurt.
Ingredients for about 3 cups of jam
6 ripe persimmons, peeled
1 cup (190g) sugar
juice of 1 lemon
2 tablespoons water
1 tablespoon arrowroot or cornstarch
zest of 1 orange
Peel the persimmons using a serrated peeler if you have one. If you don’t, you need one! They’re fantastic for peeling peppers, tomatoes and kiwis!
Roughly chop them and place in a food processor or blender. Pulse until it reaches a consistency you like. I prefer mine on the smoother side with a few large lumps as opposed to a complete puree, but, you do you! Bear in mind that it will break down a little further through the cooking process.
Transfer the puree to a saucepan over medium-high heat and add the sugar. Bring to a lively simmer (careful of hot splashes) on low heat for 15 minutes, stirring occasionally.
In a small bowl, combine the water and arrowroot until the powder has dissolved. Add this to the persimmon mixture, followed by the lemon juice and bring to a lively simmer again for another 15 minutes, stirring occasionally, until slightly thickened. If you would like the jam even thicker, add another round of the arrowroot and water slurry.
When the jam has thickened, stir in the orange zest.
Allow the jam to come to room temperature, then transfer to sterilized jars and refrigerate. Keeps for about 10 days after opening.
