Spiced persimmon jam

If every season had a matching jam, then autumn’s would be this one. Mix the pulp of ripe persimmons, star anise, cinnamon, brown sugar (and lemon to thicken) and voila: an exotic jam so tasty it will become a seasonal tradition in your house too.

• makes

  1 litre

• prep

  25 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 1 kg pulp of ripe persimmons
• 700 g brown sugar
• rind of 2 lemons  and juice of ½ lemon
• 1 cinnamon stick
• 1 star anise
• 100 ml water

Cooling time 2 hours

You will need to start this recipe 1 month ahead.

Instructions

To sterilise the jars and lids, boil in water for 10 minutes. Drain on a clean tea towel, then wipe any trace of humidity left inside.

Meanwhile, to make the jam, combine all the ingredients in a heavy-based saucepan. Bring to the boil over high heat, then cook, stirring from time to time, for 15–20 minutes or until the jam drips from a spoon in thick heavy drops. Take care as the jam may spit and burn.

Remove from the heat, remove the foam from the surface and discard the spices. Cool for 5 minutes.

Pour the jam into the sterilised jars while still hot and seal with the lids. Turn the jars upside-down and set aside to cool. Turn the jars right-way up, open the lids to release the air, then close again. Set aside in a dark, dry place for at least 1 month before eating. Once the jars are open, keep in the fridge.

Recipe and photographs from Pratos & Travessas by Mónica Pinto.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.