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
- 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.
- 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.
- 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.
- 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
