Persimmon Jam

I’ve been disappointed by our ‘orchard’. I use the word loosely (hence the inverted commas), because when you talk of an orchard, one imagines rows of healthy, lush, shade-providing trees heavy with fruit. The reality of ours is a few rows of struggling, often sad-looking trees spending all their energy fighting off the wallabies, rabbits, bandicoots, and now chickens. ‘Give us a break’, they seem to be saying. We’ve tried. Plastic bottles, sliced up the side and wrapped around the trucks of some of the trees, wire guards surrounding others. The Orchard Rescue Plan is a frequent dinner-time conversation at the moment.

Even the mulberry tree was near destroyed by Dudley the goat. He ripped off and ate half of it before I could get to him. I ran, yelling, scolding, cursing, to no effect. I dragged him back to his paddock while he continued to happily munch on a branch. The mulberry tree has never been the same since.

The apple tree was ring-barked by rabbits. They literally ate away all the outside layer of bark around the base of the tree. It needs replacing this winter – the whole tree I mean, not just the bark. Must remember to add that to my to do list.

In past years, we’ve had amazing (and yes, admittedly, meagre, but amazing nonetheless) crops of peaches, plums, nectarines, mulberries and apples. But this year, it’s been woeful. Interestingly, many locals have lamented the lack of fruit. An off year? The planets didn’t align? Perhaps it was the absence of rain in the lead-up to Christmas. Whatever it was, I hope it was some external factor and not me.

The orange, lemonade, lemon, lime and mandarin trees are now in fruit – very encouraging, but the pear tree has yet to produce one piece of fruit that hangs on until maturity, ever.

Having said all of that, I’m happy (and relieved) to report, the jewell in the very shabby crown this season, has been the Persimmon Tree. Bless its cotton socks, or glossy leaves, or sweet orange fruit, as the case may be.

Persimmon on the tree

I planted the tree on account of a glowing report by Meredith Kirton in her book, Dig. Maggie Beer also loves them – the trees and the fruit. That makes it sound like I know Maggie. I don’t. I just read that somewhere. Probably when I was googling ‘what the heck do I do with all these persimmons?’

We’ve eaten persimmons fresh. You can cut them up as you would an apple and eat the slices, skin on or off, whichever you prefer. I’ve cut up a container load of persimmon flesh and frozen it for later. I’ve also frozen a couple of the fruit, sliced in half, skin still on. About 45 minutes are taking them out of the freezer we ate them with ice-cream. It was akin to persimmon sorbet.

Fresh persimmon

With the bulk of them though, I made jam.

I found a recipe which didn’t necessitate a trip to the shops (www.persimmons.com.au – click on the recipe tab). I don’t have any pectin in the cupboard (apparently a rather critical jam ingredient). This one called only for persimmons, lemons and sugar. Tick, tick, tick.

We were given a lemon tree by one of my best mates as a house / farm-warming present. It taught us a lot about looking after citrus. It was the first tree we planted. Apparently citrus trees have lots of tiny, fibrous roots that grown up, as well as all the roots that grow out and down. If those little vertically growing roots have too much competition, from say, thick kikuyu grass (which we have in abundance), the tree can suffer from collar rot. Our lemon tree had 4 strong branches, and slowly three of them died, one by one. Until we were left with only one main branch and very lop-sided looking tree. A trip to the nursery for advice, a big clean-up around the tree, extra soil, compost, worm wee, organic fertislier and mulch helped the tree make a miraculous recovery. Somehow it’s compensated for the missing limbs, and it’s now producing lots of large, juicy lemons. And it was these lemons that made their way into the jam.

Persimmons and lemons

In a large pan, for every 4 persimmons (peeled and chopped), I added 1 lemon (juiced, pips and all, and then threw the rind in – this helps the mixture congeal apparently), and 3/4 cup of sugar (less than the recipe suggested). Boil, simmer (for ages), remove pips and lemon rind, and then bottle in sterilised jars. Easy peasy. Even for someone who doesn’t like cooking. I found the whole process quite therapeutic actually.

I am enjoying my persimmon jam, spread thickly on toasted, buttery turkish bread made by Lizzy from our local Farmer’s Market. I’ve given a few jars away, on the grounds that I have a year-long supply now occupying my fridge. Feast or famine, that’s what they say about living off the land. I know Mum and Dad are enjoying theirs. The other night however, when we were over at Bec C’s for dinner, I happened to notice her unopened jar in her fridge (no, I did not go foraging for it, I just happened to spy it when in search of the wine). So I know she’s not enjoying hers.. yet. Bec C? I know, I know, you’ve been away. But I’m desperately awaiting your verdict.

Persimmon Jam

Anyway, that’s enough about persimmons. I’m now off to deal with the last of our butternut pumpkins. Suggestions anyone?

Butternut pumpkins

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12 thoughts on “Persimmon Jam

  1. I love it!
    I tell you what… You need a Thermomix to actually make persimmon sorbet! It only takes a minute! And your jam too!
    The jam looks incredible! What a great colour! Did you use the skins too? Would there be pectin in the skin?
    You need a Thermie for your pumpkins too! Ignore the fact that I’m a consultant, you really do!!
    Love your work Bec!

    • Hmm, no I didn’t use the persimmon skins. Perhaps they do contain pectin, not sure? Will try that next year. And as for the Thermie Kyls, you and your blog make a pretty convincing case! My nearest neighbour has one and she also raves about it.

    • Thanks for reading Lyn! The Kid is getting good use again from your jumpers, now that the weather has cooled.

  2. Your persimmon jam sounds delicious! I admire anyone who can make jam; so superior to the bought stuff! Well done Bec! I hope Beccy saves some for me!……Great photos.

  3. Bec H, you’ll be pleased to know I had some on a fresh scone today – and yes, you’re right, bloody delicious. Hope I can make it till morning to get some on my sourdough toast! YUMMO! Well done (I did chuckle when heading down to ‘comments’ at the end of your blog, I passed your ‘About Me’ paragraph which states you are ‘enjoying your burgeoning orchard’… written in more fruitful times?!)

    • Hmm, yes, good point. Might need to revisit and do some editing? Glad you liked the jam, very glad! Your freshly home-made scone would have definitely bought the best out of it.

    • Oh. My. Goodness. Meredith Kirton! What a nice surprise to see a comment from you here, thank you! Yes, I love my persimmon tree. It’s been the best performer out of all of our fruit trees, and I now love the fruit (having never even tasted one before planing the tree). DIG has certainly been an inspiration for me – I have all your books (including Dig Deeper) and I consult them regularly. I also love catching you on the radio when you do a segment. Thank you Meredith (far out, I feel a little star struck!!)

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