May 20, 2010
Persimmon and orange jam
Do you love persimmons as I do? They are best to eat raw straight from the tree, but this year we have quite a big harvest in our garden, so I decided to make a little bit of jam. And it's so tasty and beautiful - like a little sun in a jar.
2 cups of ripe persimmon, skin removed and cut into small pieces
1-1,5 cup sugar (depends on the desired sweetness of jam)
juice of 1 orange
grated rind of half an orange
2 tbsp vodka
Put the persimmons, sugar, juice and zest in a heavy based pot and cook over medium heat, stirring often, about 20 minutes. Remove from heat and allow to cool completely.
Return to the heat, mash slightly with a potato masher and bring to boil. Pour the vodka and cook for 10 minutes on low heat.
Pour hot jam into sterilized jars, seal and store in cool place.