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Persimmon and Jalapeño Pepper Jam-Preserve Recipe

I am a happy stay-at-home mom. I enjoy canning and preparing preserves.

Persimmon and Jalapeño Pepper Jam-Preserve Recipe

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:

  • Appetizers
  • 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

Quantity

Makes 7 cups

Ingredients

  • 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)

Directions

  1. Simmer the persimmon and diced jalapeño for 30 minutes to combine the flavors.
  2. Add the lemon and corn syrup, and simmer another 10 minutes.
  3. Measure the sugar in a separate bowl.
  4. Stir in the pectin and butter.
  5. Bring mixture to a full rolling boil on high heat stirring constantly.
  6. Stir in sugar quickly.
  7. Return to a full rolling boil and boil exactly 4 minutes.
  8. Remove from heat. Skim off any foam with a metal spoon.
  9. Pour into prepared containers, leaving a 1/2-inch space at top for expansion during freezing; cover.
  10. Let stand at room temperature for 24 hours until set.
  11. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year. Thaw in the refrigerator.
Spoon it on a pastry, bread roll, or English muffin.

Spoon it on a pastry, bread roll, or English muffin.

Comments

Hilde Sanders on November 20, 2018:

I used this recipe to can. I did it exactly the same but then I poured it into jars and placed them back in the bath, brought them to a boil and boiled them for another 10 minutes. And it was delicious!! I added more jalapenos! mmmmm

Ellavon Laird on October 05, 2018:

I would like a recipe you don't have to freeze. The Persimmon Pepper Jelly I ate in the past was not frozen, it was canned in a jar. I want to make some since I love it and have tons of persimmons.

Debi on August 01, 2016:

Can you can this recipe instead of freezing it?

instantlyfamily (author) on December 30, 2011:

Thank you Arlene V. Poma, Pinky Davo and hamici for taking the time to comment! I hope you all give it a try sometime.

hamici on December 22, 2011:

I love using persimmons, and this jam recipe looks great. The sweet and spice should taste great!

Pinky Davo on December 18, 2011:

Persimmon and Jalapeno Pepper Jam looks like something I'd try.

Arlene V. Poma on December 18, 2011:

I don't like persimmons unless they are made into a dish. This recipe would be delicious on biscuits or as a glaze for spiral ham at my home. Timely recipe for the holidays. Persimmons are everywhere right now. Voted up!