We thoroughly enjoyed the bright array of entries in this years Food Competition. The flavour combinations in the jam, chutney and preserve section were very inspiring! The stand out champion this year was Greg Wilson's Spiced Orange and Persimmon Jam. A hot favourite with the judges, and the public vote. It was love at first taste for me, and since then I've been waiting in anticipation for Persimmon season to test a recipe for myself. Finally, with the Persimmons ripe and ready the season is upon us, and I've had the opportunity to play with some recipes. As we had lots of requests for a Persimmon jam recipe, I've put together the one below for you to enjoy.
Spiced Orange and Persimmon Jam
2 cups of ripe persimmon, skin removed and cut into small pieces
1 to 1.5 cups of sugar (depending on the desired sweetness of jam)
The juice of 1 orange
The grated rind of half of an orange
1/8 to 1/4 teaspoon of allspice to taste
Put the persimmons, sugar, juice and zest in a heavy based pot and cook over a medium heat, stirring often, for about 20 minutes.
Remove from the heat and allow the mixture to cool completely.
Return to the heat, mash slightly with a potato masher and bring to the boil.
Add the allspice and simmer for 10 minutes on a low heat.
Pour hot jam into sterilized jars, seal and store in a cool place.
This recipe makes one 200ml jar. It's an easy mixture to increase quantities to make a larger batch.