We’ve recently raved about the perfectly phenomenal persimmon in our post about the Spanish persimmon. We’ve been buying boxfuls of these lovelies at a time, that’s how obsessed we are with this fruit!
Unfortunately, as happens with the best of fruit, boxfuls of the stuff can lead to having too much fruit and too little time to eat it. What to do with too much fruit? Jam it, of course!
If you make just a jarful of jam, it’s quick and easy to do and you don’t have to deal with all the serious sterilization that is required for mass and long term jamming and canning.
We just gathered up our extra persimmons, a bit soft and sad from our neglect and whipped up this yummilicious persimmon jam, an explosion of cheeky orange lusciousness, tasting of honey with hints of plums and apricots and the mellow sunshine of a late summer's afternoon.
