Persimmon Jam Marmalade

5 half-pint jars servings Prep: 30 m Cook: 45 m Total: 1 h 15 m Intermediate
5.0/5 (1)
Persimmon Jam Marmalade
Many will agree the best way to eat persimmons is fresh off the tree or over the sink, where you can eat the persimmon flesh that is close to the peel. But what about canned persimmons? Persimmons are one fruit that one might ask to can or not to can. If you think can, the pineapple and lemon compliment the persimmon flavor in this jam like none other. The jam may be frozen and taken out one hour before use.

Ingredients

5 half-pint jars servings
  • 4 cups persimmon pulp
  • 2 cups granulated sugar
  • 1 large can pineapple slices
  • 1 tablespoon brown sugar
  • 3 tablespoons pectin dissolved in 1/4 cup water for pourable consistency
  • 1/2 tablespoon nutmeg
  • 1/2 tablespoon cinnamon
  • 2 tablespoon lemon juice
  • Zest from one lemon

Step-by-Step Instructions

  1. Remove peel and seed pod from persimmons to extract the pulp.
  2. Cube pineapple slices.
  3. In a large magnalite or canning pot combine persimmon pulp with pectin and mix well. Add the pineapple, granulated sugar, brown sugar, lemon juice, zest, nutmeg, and cinnamon.
  4. On medium to high heat, boil for 30-45 minutes or until thickened, stirring frequently.
  5. Do not reduce the mixture, cook only until thickened. To test, drop a small amount on a cold spoon to test mixture thickness until mixture does not run.
  6. Remove from heat and cool for 5 minutes.
  7. Pour into sterilized jars and seal. With the added fruit, shelf life is best for six months.
  8. Or if freezing, leave one inch of empty space at the top of the jar to allow room for expansion. Remove one hour before use to allow the jam to thaw.

Common Problems and Solutions

Q: Why is my jam not thickening?

A: Make sure you're using the full amount of pectin dissolved properly in water. Also, boil the mixture long enough—it may take the full 45 minutes. Test on a cold spoon frequently after 30 minutes.

Q: Can I use fresh pineapple instead of canned?

A: Yes, but canned pineapple adds extra sweetness and moisture that works well with persimmons. If using fresh, you may need to adjust sugar slightly and expect a slightly different texture.

Q: What if I don't have enough persimmon pulp?

A: The recipe is scalable. Just maintain the ratio of about 2 parts persimmon pulp to 1 part sugar, and adjust other ingredients proportionally.

Tips and Techniques

Make sure persimmons are fully ripe (soft and almost jelly-like inside) before using—unripe persimmons are astringent and unpleasant. Stir frequently during the boiling process to prevent scorching on the bottom. The jam will thicken more as it cools, so don’t overcook it.

Ingredient Substitutions

  • pectin: Sure-Jell or other fruit pectin brands
  • canned pineapple: fresh pineapple (about 2 cups diced)
  • brown sugar: additional granulated sugar

Equipment Needed

  • Large magnalite pot or canning pot
  • Wooden spoon for stirring
  • Cold spoon for testing thickness
  • Sterilized canning jars with lids
  • Jar lifter (if water bath canning)

Historical Context

Persimmons were an important fall fruit in the rural South, often growing wild or in family orchards. Families would preserve them as jam to enjoy through the winter months, spreading them on hot biscuits or serving alongside breakfast.