Persimmon Blood Orange Jam

Ingredients:
iv cups peeled, cubed fuyu persimmons
3 tablespoons powdered pectin
3 tablespoons lemon juice
juice too every bit zest of ii Moro blood oranges
1/2 loving loving cup brandy (optional)
ii 1/3 cups sugar


Ingredients:

Prep jars/lids for canning. Place the plums into a large, heavy bottomed pan. Add the sugar, liquids too every bit zest. Bring to a boil, stirring until it begins to cut back dorsum too every bit thicken. Stir inward the pectin. Continue cooking at a low (rolling) boil for 2-3 minutes or until it looks thick too every bit jammy. Use an immersion blender if necessary to eliminate whatsoever large chunks. Fill the jars leaving 1/4 inch headroom. Process inward the hot body of water bath for 10 minutes.

Yield: unopen 3 8-oz jars.

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My thoughts:

I intend it is a footling belatedly inward the twelvemonth for persimmons merely I saw them inward the store too every bit they looked (and later, tasted) not bad thence I picked them up. Maybe the unusually mild atmospheric status a lot of areas convey been having this twelvemonth prolonged the growing season. I'm not complaining, I had merely been thinking unopen how I had missed persimmon flavour too every bit all of a precipitous inward that house they were. Score! I brought dwelling family menage few pounds merely without an reckon of what to make. I was thinking cake merely thence I reckon it mightiness alive on fun to salve them thence I tin gain the axe convey a burst of persimmon when they truly are out of season. I decided to twosome them with unopen to other usual frigidity atmospheric status favorite of mine, blood oranges. The floral flavor of the persimmon was brightened too every bit deepened by times the oranges.




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