…of mist and mellow fruitfulness…

My Persimmon tree is a joy to behold.

Today some of this autumnal lusciousness is going to be transformed into jam to sweeten the winter months ahead.

You may be wondering what a bottle of gin is doing in among the pots of jam…well you’ll have to read the recipe to find out!

Prickley pears have absolutely nothing to do with Persimmon jam…but aren’t the colours gorgeous!

I served some creamy goats cheese with a spoonful of the persimmon jam on top…delicious!

Persimmon Jam

Ingredients:

1 1/2 kilos of persimmons (skin on)
500 grams sugar
juice of 1 big lemon
150 grams of diced apple (peeled and cored)
1 teaspoon ground cinnamon

Method:

Put everything into a pot and bring to the boil stirring occasionally. Lower the heat and allow to cook for about 1/2 an hour. Then zap it with an immersion mixer and cook for a further 10 mins. This jam sets very quickly. Put a spoonful of hot jam onto a cold plate to test if it has set. If it’s still too runny cook for another while and test again. Sterilize the jars and pour in the hot jam. Wash the lids in hot, soapy water and after you’ve dried them pour a small amount of gin into the lid to sterilize and give a hint of flavour.