New Release! 2010 Alexander Valley Cabernet Sauvignon

 

Saffron Persimmon Jam

  • ½ bushel persimmons (only in season between November and January)
  • 4 packages fruit pectin
  • 1 gallon fresh orange juice
  • 1 tablespoon saffron
  • 8 cups sugar
  • Large stockpot with lid
  • Medium stockpot with lid
  • Food mill or strainer
  • Wooden spoons
  • 12 pint canning jars with new lids and new rings

Saffron Persimmon Jam

  1. Prepare your fruit. Remove the calyx from each persimmon. The calyx is the brown leafy piece on top of the fruit. Slide a knife under the leaves of the calyx and cut in a circular motion around the stem. Discard the calyx.
  2. Cut each persimmon into fours, remove the stems and then chop the fruit into small pieces. Dump the chopped persimmon into a medium stock pot. Add fruit pectin, orange juice and saffron. Add just enough water to cover the persimmons. Stir well. Bring the mixture to a rolling boil, stirring frequently.
  3. When the fruit is soft and translucent, remove the pot from the heat. Force the fruit through a food mill or strainer, collecting all the juice. For jam, keep the fruit solids in the final mix. For jelly, pour the fruit mix into a cheesecloth and squeeze out the juice, leaving fruit solids in the bag.
  4. Mix 4 cups of persimmon juice to 4 cups sugar and bring to a rolling boil. Boil until the temperature reaches 218°F. Pour into jars and follow standard canning methods to preserve.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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