Making jam at home is really easy and relaxing, at least for me. I encourage you to try it, it's wonderful to have your pantry filled with homemade goodies waiting for you in the winter.
1.5 kg of peeled persimmon
300g of sugar (I use sugar with pectin)
1 teaspoon of ground cinnamon
1 teaspoon of lemon juice
2 organic apples, halved, with the skin on (if no sugar with pectin)
4 jars (350 ml each)
The night before, peel the persimmons, measure 1.5 kg and pour them into a big bowl. Add the sugar and cinnamon, stir to combine.
The next morning I tasted the fruits and the juice they released overnight, and for me, the sugar quantity was enough. I added sugar with pectin in it, but if you don’t have this, you can add to the pot 2 organic apples, washed, halved, with the skin on.
Apples have a high concentration of pectin, especially on the skin, and adding them to the jam will help it set.
Pour the fruit mixture and the lemon juice into a medium pot and bring to a boil. After it starts cooking, simmer it on low heat for approximately 1 hour or until has set.
Meanwhile, prepare 4 jars by washing and drying them. Add them to the oven and sterilise the jars at 100*C for 45 minutes.
Take the jars out but don’t touch the neck of the jars. Take them out only when you are ready to use them. Fill every jar with the persimmon jam, but leave 2cm in every jar.
Secure the lid well and turn them upside down for 15 minutes. Turning the jars upside down seals the inside, creates a vacuum and prevents mold, so be sure to not skip this step.
After 15 minutes, put the jars on a blanket and cover them to cool gradually. The next day, you can store them in your pantry.