It’s that time of year for persimmons. Right now I have approximately 20 pounds of them in my kitchen thanks to Jeff.
If you’re like many Americans, you’ve never seen — let alone tasted — a persimmon. See that little picture off to the left? Yep. Kind of looks like an overgrown, mis-colored roma tomato. But the taste when ripe? Sweet, much like a mango or apricot. You can eat them raw once they’re ripe (think an over ripe tomato consistency — soft like a water balloon but not dripping mushy). Very tasty!
Being as there are way too many of them in my kitchen, it can only mean one thing: time to make persimmon jam! I need to find my canning tools and brush up those rusty skills. Making the jam isn’t so bad, but the canning part is what takes the work and is way too easy to screw up.
And the left over persimmons? I’m hoping a few co-workers and friends help to take them off of my hands.