Authentic Persimmon Jam in a Pressure Cooker
I received Jiro persimmons, but they were bruised and I had too many, but didn't want to toss them out.
So I decided that jam was the only answer.
At the end of the process, simmering on low heat is to cook out the liquid. Please cook to desired consistency. It's important to keep it on low heat to prevent scorching.
It's even creamier the day after transferring it to a jar. Recipe by Rugyaraga-
Authentic Persimmon Jam in a Pressure Cooker
I received Jiro persimmons, but they were bruised and I had too many, but didn't want to toss them out.
So I decided that jam was the only answer.
At the end of the process, simmering on low heat is to cook out the liquid. Please cook to desired consistency. It's important to keep it on low heat to prevent scorching.
It's even creamier the day after transferring it to a jar. Recipe by Rugyaraga-
Cooking Instructions
- 1
Peel the persimmons, slice into 5 to 10 mm pieces and put in a pressure cooker.
- 2
Add sugar and lemon juice to pressure cooker, and stir about 30 times until well incorporated.
- 3
Heat on medium, and reduce to low heat when the pressure gauge rises. After reducing to low heat, cook for 2 minutes on high-pressure, or 3 minutes on low-pressure. I cook for 3 minutes on low.
- 4
After 3 minutes, remove from heat. Let sit until the pressure gauge indicator drops.
- 5
Once the pressure indicator drops and you can remove the lid, simmer for 5 minutes on low heat while mashing the persimmon. If there is a lot of water content, simmer for longer. Please adjust to your liking.
- 6
It's done! Transfer to a jar when it cools and enjoy!
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