This is a recipe that if you are fortunate to receive or have large amounts of this special produce should be made with care and given with love. It is literally so good you can eat this by the spoonfuls! It has just the right amount of sweetness. I don’t even like Persimmons, or so I thought. This will be used in many recipes from a cheese cake to a turkey glaze, so stay tuned, and get creative using this in your own recipes! This was truly a blessing and joy to make. Our Meyer lemon tree is almost ripe, and the juice in the lemons worked well to bring some tartness to the super sweet persimmons. We picked the persimmons from a ranch in Knights Ferry that my aunt so graciously lets us visit anytime. The persimmon tree has been there for ages and is a sight to behold as you wind your way down to the valley on the ranch. The boys helped pick a bunch. We eagerly tasted one, big mistake. Not quite ripe, I liken it to eating a bitter cotton ball! The persimmons set out a week they became mushy soft, which is what you want for this variety, also known as Hichiya, before you try to eat or bake. They were super sweet in a delicate way. Little did we know we came upon a fortune, as at the grocery store persimmons were going for 2$ each! My sweet neighbor, Barbra, brought us a large bag of pomegranates from her beautiful tree, these are the best I have ever had. Store bought does not compare, I can barely taste the seeds in these there is so much fruit inside. I thought combining these two seasonal fruits into a Jam that will serve as a gift and an ingredient in holiday baking would be festive and appreciated!
(You can triple this recipe to give as gifts for Christmas)
- 1 C Persimmon Puree (6 large persimmons)
- 1/3 C Sugar (or to taste, depending on how sweet fruit is, can also be left out)
- 2 Tbsp Water
- 1 Tbsp Corn Starch
- 2 Tbsp Lemon Fresh Lemon Juice
- 1/2 C Fresh Pomegranate Juice
Peel persimmons into blender. I find it easiest to use my hands and kind of mulch out the innards. Seed the pomegranates by cutting in half and using a large wooden spoon to whack until seeds fall into bowl.
Will seem messy at first but once you get the hang of this it will go fast. Make extra and freeze the juice for later or for drinking. Puree Persimmons until smooth. Using juicer juicepomegranate seeds to extract juice. (Or use store bought!) Place puree in sauce pan, add sugar and pomegranate juice over medium heat until incorporated. Add water and corn starch in separate bowl and whisk until dissolved. Whisk into puree. Add lemon juice. Boil on low until thickened, approx 15 minutes. Let jam cool to room temperature and pour into sterilized jars. Can if desired, or store in refrigerator. Enjoy and share the love!