Everything you’ll need to make this persimmon and apple jam:

  • 700g persimmons (about three big ones; they should be firm, not overly ripe)
  • 250g sugar
  • 1 small apple
  • Juice and peel from ½ orange
  • 1 sprig of lemon verbena or geranium
  • A few drops of lemon juice

Instructions

  1. Wash and peel the fruit. Remove any white fibers and visible seeds from the center.
  2. Cut the persimmons and apple into pieces and place them in a small pot.
  3. Add a strip of orange peel and squeeze in the orange juice.
  4. Add the sugar and stir well.
  5. Cook the mixture over medium-high heat for about 10 minutes.
  6. Use an immersion blender to puree the mixture until smooth.
  7. Continue cooking, reducing the heat to medium, for around 25 minutes until the jam thickens.
  8. Toward the end of cooking, add the lemon verbena or geranium and a few drops of lemon juice for flavor.
  9. The jam is ready when it thickens enough to coat the back of a spoon.
  10. While cooking, occasionally stir with a wooden spoon.
  11. Fill a large or two smaller sterilized hot jars with the jam, sealing them immediately.
  12. Turn the jar upside down on the counter to create a vacuum seal and leave it until it cools to room temperature.
  13. Store in a dark cupboard. After opening, keep the persimmon and apple jam in the fridge.

Tip
The jam may appear runny while hot but will set once cooled. To check if it’s ready, place a spoonful on a shallow plate, let it sit for 2-3 minutes, and tilt the plate. If the jam runs, cook it for a bit longer.

Enjoy!

Source: Argiro Barbarigou