preserving persimmons.

so after eating a whole bunch of persimmons, i think i've been a little persimmoned out. i still had about 15 very ripe fruits left and i though i'd try my hand at making some jam or preserves. this recipe seemed easy enough, so i adapted a little bit and changed it here and there.

i used about 9 to 10 persimmons in my recipe. after debating for a hot minute, i decided to go through the "preserves" route...leaving the fruit semi-chunky. that meant that i didn't have to strain the pulp, and therefore reducing one step in the process. yay for laziness! then i slowly reduced it for over two hours and added a box of pectin that was dissolved in some water at the end. i let it boil, cooled to room temp, then stored it in the freezer. easy-peasy, if not a little time consuming making all that pulp. it did taste awesome with the persimmon bread though! would i try this again? maybe. probably with sweeter persimmons next time.

Persimmon Freezer Preserves
(adapted from Epicurious Community Table)

4 cups persimmon puree (i used 8 to 9 very ripe fuyu persimmons)
1 cup white granulated sugar
1/4 cup light brown sugar
3 tbsp lemon juice
dash of cinnamon
1 tsp kosher salt
1 box fruit pectin
3/4 cup very hot water

Stir the fuyu persimmon puree, sugars, lemon juice, cinnamon, and salt together in a large pot and let the mixture cook, over medium-low heat, until reduced by half (about 2 hours). Stir constantly to prevent the bottom from burning.

in a microwave safe bowl, heat the water on high for three minutes until it comes to a boil. Remove carefully and add the pectin gradually, stirring to prevent clumping. Once all of the pectin has dissolved, add to the puree mixture and stir. Increase heat and let come to a boil for about 3 to 5 minutes. Remove from heat.

Ladle the preserves into clean jars, leaving 1/2 inch of headspace to allow for expansion during freezing. Once the jars are filled, put the lids on and let the preserves stand at room temperature for 30 minutes, then place in the freezer. Defrost in refrigerator before using.

Note: If keeping in the fridge, this will keep for about two weeks. If keeping in the freezer, preserves will keep for about a year.