12 medium persimmons
4 cups sugar**
zest of one large orange
1 teaspoons lemon zest
1 tablespoon lemon juice
(**You will need 2 cups sugar for every 3 cups of pulp. I was able to get 6 cups of pulp from the 12 persimmons so I used 4 cups of sugar. You will have to do the math and adjust the sugar for the amount of pulp you get.)
Remove the very stiff leaves from the tops of the persimmons. Core the persimmons, just slightly, then cut into quarters and peel using a paring knife. Put all persimmon pieces in a food processor and process until just very small bits are left. In a large saucepan over medium high heat, combine 6 cups persimmon pulp with the sugar, orange and lemon zest. Stir mixture and bring to a boil. Stirring frequently, and making sure mixture doesn’t boil over, continue to cook until mixture has thickened, about 20 to 30 minutes. (Use the freezer plate method to determine if jam has reached its set point: put a small ceramic plate in the freezer for 10 minutes. Remove and put one teaspoon of hot jam onto plate. Return plate to refrigerator for 5 more minutes. After 5 minutes, remove plate and push finger through jam, if jam wrinkles up and holds its shape, then it’s ready. If not, keep cooking and check every five minutes.)
When jam is done, remove from heat and stir in lemon juice. Ladle into hot, sterilized jars, put on lids. You can process jam in a hot water bath for 10 minutes or skip that step (like we did) and keep in refrigerator for up to 3 weeks. Use persimmon jam on toast, muffins or crumpets and it would make an excellent glaze for roasted chicken! Makes 7 cups.