Persimmon jam with orange and ginger

Persimmon jam is quick and easy to make and is a good way to preserve a glut of persimmons to enjoy during the months ahead.

This jam is made using fruit, water, sugar and lemon juice, plus orange zest and ginger for extra flavour. This jam recipe does not use commercially produced pectin.

Similar to orange marmalade and fig compote, it is delicious served on toast, pancakes or waffles, or as a topping for ice cream.

It can be kept for several months so long as it is stored in clean, sterilised jars.

The quantities in this persimmon jam recipe are sufficient to make around 3 medium sized jars of jam.

What is a persimmon?

In the UK persimmons are also known as "kakis".

The trees are native to parts of Asia including China and North-East India but are also grown in other areas including the Mediterranean and USA. The trees are very productive and so anyone with a persimmon tree is likely to have a glut of these late autumn fruits when they ripen around November and December.

The two main types of persimmon are fuyu and hachiya. They are both bright yellow fruits but are slightly different shapes.

Fuyu persimmons are a non-astringent variety. They are round and similar in shape to a large tomato. Fuyu persimmons can be used while still firm or after they have ripened and softened. They can be eaten either raw or cooked, including the skins.

Hachiya persimmons are an astringent variety. They are longer in shaped need to ripen and soften before eating. They are ideal for slicing and drying to enjoy as a healthy snack.

If you find yourself with a supply of these beautiful orange fruits and are looking for recipes for persimmons then this jam recipe is worth a try.

Ingredients

• 1kg ripe persimmons (about 6 to 7 fruit depending on size) - you can use either fuyu or ripe hachiya.

• 500g sugar - ordinary granulated sugar will work for this recipe. There is no need to buy speciality sugar.

• Zest of 2 oranges - the orange zest will add a fruity, citrussy flavour to the jam.

• 1 teaspoon ground ginger - this will add a warm spicy flavour to the jam.

• 100ml water - water is needed to help cook the fruit.

• Juice of 1 lemon - lemon juice will add a citrussy flavour to the jam and will help it to set without the need to add pectin.

Before starting this recipe

1. Place a couple of small plates in the freezer ready to check whether the jam has reached setting point. The cold plates will quickly cool a small sample of the jam to check whether it whether it will set when cooled.
2. Prepare around 4 glass jars with lids.

How to sterilise jam jars

1. First, check the jars and lids are in a good condition. Discard any lids which show any signs of damage or corrosion. 
2. Wash the jars and lids in hot soapy water and dry with clean kitchen paper. Alternatively, the jars and lids can be cleaned in a dishwasher on a hot wash. 
3. Place the jars (with lids removed) and lids on a baking tray in the oven at a low setting for around 10 to 15 minutes. 
4. Your jars will now be sterilised and ready to fill with your homemade jam.

How to make persimmon jam

Chop the persimmons into small chunks, leaving the skin on, and place in a large saucepan.

Add the sugar, orange zest, ginger, water and lemon juice and mix.

Heat gently without a lid, stirring regularly, until the fruit has softened and the sugar has dissolved.

Turn up the heat and boil rapidly without a lid for about 15 minutes.

While the jam is cooking, place the glass jars and lids, with the lids removed, on a baking sheet in the oven at a low temperature. Heat the jars and lids for about 10 minutes to sterilise them.

Using a teaspoon, place a small amount of the jam on one of the chilled plates from the freezer. If the jam sticks to the plate and does not slide off when the plate is tilted the jam has reached setting point and is ready. If the jam is not ready, continue to boil rapidly for another 5 minutes or so and then test again.

When the jam has reached setting point, remove from the heat for a few minutes to cool slightly.

Transfer the jam into the sterilised jars while the jam and the jars are still warm. Fill the jars to just below the top making sure there are no air bubbles, and add the lids.

Leave the jars of jam to cool. Your persimmon jam is ready to eat as soon as it has cooled.

Tips

1. While this recipe will make roughly three medium sized jars of jam the exact quantity will very depending on how long the jam needs to boil to reach setting point. Also, as your jars are likely to vary in size it is a good idea to prepare an extra jar in case it is needed.
2. Check your empty jars are in good condition, with no chips. Also check the lids, particularly the undersides to make sure they are free from corrosion.
3. There is no need to buy new jars for homemade jam. Previously used jars can be re-used so long as they are in good condition and have been cleaned and sterilised.
4. After filling each jar, check there are no air bubbles in the jam as this may affect how long the jam may keep. Pierce any air bubbles with a clean knife.
5. If you plan to add labels to the jars it is better to wait until the jam has cooled so that the heat does not affect the glue.
6. If you are making persimmon jam to spread on toast or bread it is a good idea to chop the fruit into small pieces to make it easier to spread.

Other autumn fruit recipes

Other recipes for preserves