Featuring Assyrian, Middle Eastern, and other inspirational recipes
When I make jam or preserves, I’m instantly transformed back to my mom’s kitchen. I can clearly picture her standing over her stove, stirring her latest concoction. Mom’s jam was perfect; not overly sweet, with just the right amount of tartness. But she didn’t make big batches to pass on to others like I like to do. Instead, she would use whatever overripe fruit she had on hand to make a jar or two of her delicious jam.
Now, years later, like my mom, I’m known for making jam. This includes favorites like Plum Preserves, Pear-Apple Preserves, and my personal favorite, Strawberry Fig Preserves. The most unique recipe in this category is definitely the Quince Preserves, while the most popular post is the Persimmon Jam. So grab your jars, and let’s make some jam!
Say what? You’ve never heard of “Mountain Berry Jam” before? Well, I can’t say I’m surprised. Especially since I made up the name. What else could I call this dark purple jam, made with Huckleberries, Saskatoon Berries, and Oregon Grapes?
This Fig Preserves recipe has always been my favorite! I have made many jams and preserves over the years, yet nothing comes close to Fig Preserves.
The loquat is a delicious, plum-sized fruit that can be picked and eaten right off the tree. However, this unique fruit can also be enjoyed in various loquat recipes, like this loquat jam.
Last night, I had an amazing dinner. I’d ask you to guess what I had, but the odds are stacked unfairly against you. My dinner consisted of perfectly toasted sourdough bread, smeared with butter, and topped with cardamom apple pie preserves.
Although you came here to check out my fuyu persimmon preserves recipe, I’d like to tell you a little story first.
Lately, I have been making a lot of jam, but today we’re focusing on persimmon jam. Hachiya Persimmon Jam, to be exact.