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Authentic Persimmon Jam in a Pressure Cooker

Authentic Persimmon Jam in a Pressure Cooker

This is an easy, foolproof recipe for persimmon jam. It only takes about 10 minutes to make.

It's a great recipe to use up a large amount of persimmons or overripe ones.

Ingredients: Enough to fill a 450 ml jar

Persimmons
4
Granulated sugar
150 g
Lemon juice
3 tablespoons

Steps

1. Peel the persimmons, slice into 5 to 10 mm pieces and put in a pressure cooker.
2. Add sugar and lemon juice to pressure cooker, and stir about 30 times until well incorporated.
3. Heat on medium, and reduce to low heat when the pressure gauge rises. After reducing to low heat, cook for 2 minutes on high-pressure, or 3 minutes on low-pressure. I cook for 3 minutes on low.
4. After 3 minutes, remove from heat. Let sit until the pressure gauge indicator drops.
5. Once the pressure indicator drops and you can remove the lid, simmer for 5 minutes on low heat while mashing the persimmon. If there is a lot of water content, simmer for longer. Please adjust to your liking.
6. It's done! Transfer to a jar when it cools and enjoy!

Story Behind this Recipe

I received Jiro persimmons, but they were bruised and I had too many, but didn't want to toss them out.

So I decided that jam was the only answer.