Project: Persimmon Jam

The first weekend Tony and I arrived in California, we went to the Marin Civic Center Farmers Market.  It was one of the best markets I've been to, sigh, another lovely thing about living in California.  Anyways, we noticed that many of the tents were selling persimmons.  Neither of us had ever had one before, so we gave them a try.  We loved them.  The one we particularly loved was the Fuyu variety.  These guys are short and squatty, almost like a tomato.  They are slightly sweet, and have a honey/mango taste.  The market also sold the Hachiya variety, which are taller but were a little more tart and astringent.  Apparently they need to be super ripe before they become more palatable.  So as we do, Tony and I bought as many of the Fuyu's as we could carry and decided to make our families Persimmon jam for Christmas. We've been wanting to learn how to make jam, so this was the perfect time.  The jam turned out great, if I do say so myself!  We didn't need to use pectin because Persimmons have plenty of naturally occurring pectin in them.  The consistency was similar to chunky applesauce, still spreadable on a piece of toast. Here's the recipe we used.  If anyone has any other persimmon recipes we should try, feel free to send 'em my way!

[yumprint-recipe id='2']