My persimmon tree has established nicely now and is producing lots of persimmon (that I have to net to stop the birds from raiding). Mostly I prefer to just eat my persimmon fresh but now that I’ve got lots, I’m starting to think of different ways to use them. This persimmon jam recipe produces a nice balance between the somewhat bland sweetness of the persimmon and the tartness of the lemon.
6 lemons, zest and juice
3 cups sugar
Quarter the persimmons and peel. Cut the flesh into small dice.
Combine with the lemon rind and juice in a medium saucepan. Stir in the sugar.
Simmer on low heat, stirring often, for about 20 minutes or until thick.
You can leave it with chunky pieces and serve it more like a compote, or puree it with a stick blender so that it is a finer textured jam.
Pour into hot sterilised jars and seal.