Vanilla Persimmon Jam
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 36
A (relatively) low-sugar spread made with naturally sticky-sweet vanilla persimmons gets extra layers of vanilla flavour with pure vanilla extract, vanilla bean and vanilla infused sugar. Makes ~3 1/3 cups, 36 servings
Ingredients
- 3 cups pureed Vanilla or Hachiya persimmons shopping list
- 1 tbsp calcium water (from Pomonas) shopping list
- 3 tbsp lemon juice shopping list
- ⅔ cup vanilla sugar shopping list
- 1 ½ tsp Pomona’s Pectin shopping list
- seeds from ½ a vanilla bean shopping list
- 1 tsp pure vanilla extract shopping list
How to make it
- Combine persimmons, calcium water and lemon juice in a pot and bring to a boil.
- Mix sugar and pectin together in a small dish and add the mixture to the fruit, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.
- Once the jam returns to a full boil, remove it from the heat.
- Stir in the vanilla seeds and vanilla extract.
- Process 10 minutes in a waterbath.
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