Persimmons are usually in season from September to January. Preserving them is an excellent way to enjoy them during the months they are not in season.
In this blog, I will show you how to make a preserve using persimmons.
Persimmons fruits are not well known in the USA and this is in part because they are seasonal.
There are 2 known species of Persimmons here in the US: Fuyu Persimmon and Hachia Persimmon. They are native to Asia, Japan, and China.
Fuyu Persimmon (Pumpkin Shaped)
The Fuyu persimmon is very sweet and is not astringent or chalky as their 1st cousin Hachiya, even when not fully ripe.
Because of their high sugar content, they are perfect for making jams, preserves, marmalade, or just eaten as a snack.
Their distinct pumpkin shape and yellowish-orange color distinguish them from the Hachiya Persimmons.
Hachiya Persimmon (Tomato Shaped)
The Hachiya Persimmon is my least favorite. They are very astringent and chalky especially the flesh closer to the skin.
As they mature and ripen, they can be very sweet and be less astringent. But, it’s very hard for me to acquire the chalky after taste.
Their shape and color are very similar to a plum tomato.
The Hachiya Persimmon flesh, compare to the fuyu species, is reddish-orange and is more succulent.
Persimmon Marmalade Preserve
How To Make Homemade Persimmon Marmalade Preserve.
- Sauce Pan
- Cutting Board
- 2 Medium Glass Jars
- 1 Deep Pot
- 6 medium Persimmon
- 2 ½ cups Light Brown Sugar
- 4 cups Water
- 1 medium Organic Lemon
- ½ tsp Salt
- Wash the persimmon fruits, remove the stems, and peel the skin.
- Cut the peeled persimmons into small pieces.
- In the saucepan add the pieces of persimmon, sugar, salt, and water. Bring to boil over a high flame.
- While the persimmon mixture is boiling, peel the skin off the lemon and julienne skin into very thin short strips.
- Juice the lemon and save the seeds and squeezed out pulp.
- Add the lemon juice to the persimmon mixture and mix together over high flame.
- Remove half of the persimmon mixture and puree into the blender. Return pureed mixture to saucepan. stir and continue to cook over medium flame.
- Add the julienne lemon skin to the persimmon mixture.
- On a cheesecloth, lay the lemon seeds and the remaining squeezed lemon pump. Securely tie together and add to the persimon mixture. The seeds and rinds of the lemon are naturally high in pectin. Pectin helps to thicken the preserve. Most recipes for fruit preserves, jams, and marmalades, call for store-bought pectin.
- Occasionally stir and allow the preserve to reduce and thicken.
- To test if the preserve is ready, add a small amount on an ice-cold plate. If it does not run when the plate is tilted, then your preserve is ready to be Jared. When the preserve is runny, it needs to cook a bit longer. Repeat the test later until you achieve a set preserve. Remove from flame.
- In the deep pot, boil glass containers for 10 -15 minutes.
- Remove the cheesecloth with lemon and stir mixture.
- Use a clean tong to remove glass jars from the hot water bath. Carefully pour the persimmon preserve mixture into the clean sterilized jars.
- Close jars tight with lid and turn upside down to create a vacuum and allow to cool.
- Store Jared marmalade preserves in a cool dry place.