Today, we’re making persimmon jam. Hachiya Persimmon Jam, to be exact. Although there are other varieties like fuyu, cinnamon, sweet pumpkin and more, this recipe uses hachiya persimmons. I have not tested this recipe with other varieties, so I can’t guarantee the results.
Every year during Fall, I get a surprise delivery; a bag full of beautiful hachiya persimmons dropped off at my doorstep. I owe this surprise to my friend Rose’s mother, Roselyn. She is sweet enough to think of me every year and send some delicious persimmons my way. I hope you have sweet people like Roselyn in your life too!
Persimmons are native to China and come in many varieties; the two most common being hachiya and fuyu. Hachiya persimmons are shaped like Roma tomatoes, while fuyu persimmons are flat on the bottom and squatty. Hachiya persimmons are very astringent because they contain a high content of tannins. As a result, they are undesirable to eat until very ripe and mushy. Fuyu, on the other hand, have a lot less tannins, and may be eaten while crisp.
The nutritional benefits of persimmons are too many to mention. Besides being a great source of antioxidants, persimmons also contain abundant amounts of vitamins B, C, and thiamin. A quick internet search attributes persimmons with the following health benefits: aid in digestion, improve eye sight, reduce the risk of cancer, build immune system, lower blood pressure, and aid in weight loss.
This is a very simple recipe, and with all those health benefits, there’s no reason not to make it!