Easy Persimmon Jam...

Easy to make persimmon jam...

Made from  Mia Bella Passions Gardens persimmons...

organic... 

 and spray-free...

 So delicious there is definitely a competition going on as to to whom gets to eat them!

 The Wax eye birds LOVE persimmons.

and as it is winter in New Zealand, we don't mind sharing this wonderful food source with them.

 To make jam you will need to peel about 6 tree ripe persimmons.

Dice and core

The total weight needs to be 1kg (2.20pounds).

Have your jars sterilised ready to use.

Add 1 teaspoon of water to the microwave bowl containing the diced persimmons.
Cook for 5 minutes on high.
(adjust timing to the power of the microwave you are using.)

Mash roughly with a potato masher.

Add 1 kg (2.20 pounds) of Chelsea Jam setting sugar.

Over low heat stir in sugar until dissolved.
Add 25 grams (0,88 ounces)of butter. mix to melt.
Increase heat and bring the jam to a boil that cannot be stopped by stirring.
Boil for 4-5 minutes.

Bottle.

And enjoy!

Easy Persimmon Jam

Peel and dice approximately 6 large (tree-firm)  persimmons. Weigh as you dice as you need 1kg (2.20 pounds) of fruit. Microwave with 1 teaspoon of water until soft  (about 5 minutes, but will depend on your microwave). Mash roughly with a potato masher. Put into a heavy base saucepan and add 1kg (2.20 pounds) of Chelsea jam-setting sugar. Heat mixture over low heat until the sugar is dissolved. Add 25 grams (0.88 ounces) of butter. When melted and mixed through increase heat to bring the jam to a boil. When it is a boil that cannot be stopped by stirring, boil for 4 - 5 minutes.  Test on cold saucer. It is ready to jar when a blob is cooled slightly and surfaces of jam wrinkles when you put your finger through it. Place immediately in hot sterile jars.   Lid, and cool.

Pop over HERE for the printable recipe.

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