Spiced Persimmon And Orange Jam Food

EASY PERSIMMON JAM

Steps:

• Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
• Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

SPICED PERSIMMON AND ORANGE JAM

Steps:

• Time and amounts are guesses as they were not included in the original recipe. Pectin products vary from place to place. Buy your favorite pectin and use it according to package instructions. You can also make the jam without pectin, by boiling it slowly until thick. In this case but make sure to add the spices and orange juice at the end to preserve their flavor. Halve and juice the oranges. Reserve the juice. Put peels in a large pot and cover with cold water. Bring to a boil and cook for 3 minutes. Drain. Return peels to pot, cover with cold water, bring to a boil, cook 3 minutes, and drain. Repeat once more if you have thick skinned oranges. Strain and leave them in a colander until cool enough to handle, 20 minutes. Using a soup spoon, scrape out the membranes and discard. Cut the peels into thin strips. Clean, peel and chop persimmons. Make sure to peel them completely because the peel becomes like hard leather once cooked. Add the orange juice, spices and chopped peel to the cleaned and chopped persimmons. Add pectin and sugar following package instructions. Boil and transfer into sterilized jars. Seal.