When you ran out of things to bake with persimmons, that means it's time to start cooking them. For a while. The persimmons I used were so sweet and ripe, I did not have to add any additional sugar. The long cooking time seemed to allow them to somewhat caramelize and it had a deep persimmon flavor. I added cinnamon and nutmeg for some additional flavor, but I think rosemary and black pepper would pair well if you are looking for something more adventurous. Persimmons are quite a hard fruit, so it does take a while to make jam. My tips are: (1) be patient, (2) add more water when you want to reduce the fruit more, (3) be patient.
Ingredients
4 large Fuyu persimmons
2 T lemon juice
1 c water + extra as needed
1/2 t cinnamon
1/8 t nutmeg
1 T chia seeds
Directions
Peel and chop persimmons into small cubes or slices.
Cook persimmons in 1 c water and lemon juice until soft (takes 20-30 minutes). Mash persimmons using a potato masher to create a paste. Add additional water if needed (I added 1/4 c) and continue cooking on medium heat until fruit starts to break down and is reduced.
Mix in cinnamon and nutmeg. Mix in chia seeds.
Allow jam to cool before storing.
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