Sweet & Chewy Persimmon Jam
Easy Persimmon Jam Recipe Using Dried Persimmons (Gammalrangi)
Whip up a delicious persimmon jam at home! This recipe uses dried persimmons (gamalrangi) for a wonderfully chewy and sweet spread. It’s perfect for enjoying with toast or crackers. If you find yourself with an abundance of dried persimmons and are wondering what to do with them, making jam is a simple and rewarding option. Transform those firm dried persimmons into a moist, flavorful jam! (I’ve named it ‘Gotgam Jam’ as it sounds a bit more appealing than ‘Gamalrangi Jam’.)
Ingredients
- 300g dried persimmons (gamalrangi)
- 200g granulated sugar (or use allulose/stevia for a sugar-free option)
- 1 tsp lime juice (or lemon juice)
- 1/2 cup water (approx. 100ml)
Cooking Instructions
Step 1
Let’s start making our sweet persimmon jam! First, place 300g of dried persimmons (gamalrangi) into a bowl and pour in 1/2 cup (approx. 100ml) of water. This initial soaking step is crucial for rehydrating dried fruits, making them soft and pliable. Gamalrangi, in particular, can be quite firm, so a good soak is essential. If you’re using already soft, dried persimmons, you can skip this step.
Step 2
With clean hands, gently knead the dried persimmons in the water. Ensure all pieces are moistened, then let them soak for about 30 minutes. This resting period will allow them to plump up beautifully.
Step 3
After 30 minutes, you’ll notice the dried persimmons have become plump and have absorbed the water, becoming wonderfully soft. They are now ready for the next stage.
Step 4
Finely chop the rehydrated dried persimmons. You can use a knife or a food processor for this. Don’t worry about making them completely smooth; a slightly chunky texture will add a pleasant chewiness to your jam.
Step 5
Transfer the chopped dried persimmons into a saucepan. Make sure the pot is not too small, as the jam may bubble up during cooking.
Step 6
Now it’s time to add sweetness! Add 200g of granulated sugar to the persimmons. If you prefer a sugar-free jam or are managing sugar intake, feel free to substitute with sweeteners like allulose or stevia. Adjust the amount and type of sweetener to your preference and dietary needs.
Step 7
Before turning on the heat, stir the persimmons and sugar together thoroughly with a spatula. This ensures the sugar is evenly distributed and begins to dissolve into the fruit.
Step 8
Once everything is well mixed, place the saucepan over high heat and bring it to a boil. Cooking on high heat initially helps to break down the fruit and dissolve the sugar.
Step 9
As soon as the jam starts to bubble vigorously, reduce the heat to medium. Continue to stir frequently to prevent sticking and burning.
Step 10
When the jam has reached about 80-90% of its desired consistency, stir in 1 teaspoon of lime juice (or lemon juice). The citrus juice adds a touch of brightness, balances the sweetness, and helps preserve the jam.
Step 11
Simmer for a little longer to achieve your desired jam consistency. I prefer mine quite thick, but if you like a runnier jam, simply reduce the cooking time. Remember that jam thickens as it cools, so it’s best to remove it from the heat when it’s slightly looser than your final desired thickness.
Step 12
And there you have it – delicious, sweet, and chewy persimmon jam! It’s wonderful spread on toast or crisp crackers. You can also use it as a topping for yogurt or as a component in appetizers. Enjoy this simple yet delightful homemade jam!
