Persimmon Jam

PERSIMMONS are a bit tricky.  They are not exactly chop or mash-able.  So, I put them in the blender and whiz them - but that introduces a few air bubbles into the puree.  It spreads really nicely on dehydrator sheets for fruit leather, though.  Since persimmon pulp is taking over my fridge, I decided to try making some jam out of the pulp - put it in the blender and ended up with a thick, persimmon-butter like jam.  It's so good - my taster says that he can't believe that there are no other spices added because the persimmon flavor is so rich and yet so subtle and complex.

INGREDIENTS:

• 12 cups of pureed persimmon pulp
• 3 cups of sugar
• pectin as directed by Pomona's Pectin

NOTES:
Heat up the puree in the pot before adding the sugar.  It helps if you thoroughly mix the pectin with the sugar, first.  However, since the persimmon is so thick - I found that the sugar and pectin didn't dissolve very well.  Next time, I will try reserving some of the puree mix the pectin and sugar in the blender before adding it to the rest of the pulp already hot in the pot.

YIELD:

• 11 - 8 oz jars persimmon jam
• 5 - 4 oz jars persimmon jam