Persimmon and Jalapeño Pepper Jam-Preserve Recipe
The combination of the sweet persimmon fruit and the heat of the jalapeño creates an irresistible blend you never would have expected! This incredibly delicious jam can be used in many dishes:
- Meat glaze
- Vegetable glaze
- Fish glaze
- Sandwich spread
- Topping for ice cream
- Toppings for cheese and crackers (such as goat cheese, brie, smoked gouda or cream cheese)
- Spread on a bagel and cream cheese
- Spread on cornbread
- Spread on a biscuit or English muffin
- The possibilities are endless!
My personal favorite is baked brie, spread with persimmon and jalapeño pepper jam, wrapped and baked in phyllo pastry. Another easy favorite is spooning this warm jam over a block of cream cheese. I usually serve it with Ritz crackers or Wheat Thins.
How to Make Persimmon and Jalapeño Pepper Jam
Makes 7 cups
- 1 ½ cups persimmon fruit, pureed
- 1 ½ cups persimmon fruit, diced
- 2–3 finely diced jalapeños
- 1/2 cup fresh lemon juice
- 2/3 cup corn syrup (to prevent sugar crystallization during freezer storage
- ½ teaspoon butter (to reduce foaming)
- 4 ½ cups sugar
- 1 box fruit pectin (2 oz)
- Simmer the persimmon and diced jalapeño for 30 minutes to combine the flavors.
- Add the lemon and corn syrup, and simmer another 10 minutes.
- Measure the sugar in a separate bowl.
- Stir in the pectin and butter.
- Bring mixture to a full rolling boil on high heat stirring constantly.
- Stir in sugar quickly.
- Return to a full rolling boil and boil exactly 4 minutes.
- Remove from heat. Skim off any foam with a metal spoon.
- Pour into prepared containers, leaving a 1/2-inch space at top for expansion during freezing; cover.
- Let stand at room temperature for 24 hours until set.
- Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year. Thaw in the refrigerator.