Chinese Persimmon Jam

As the Chinese New Year (Chun Jie春节) approaches, it's the perfect time to celebrate with the traditional and auspicious fruit - the persimmon. Growing up in China, the persimmon was one of my favorite fruits to enjoy, as it was believed to bring good luck and prosperity for the new year.

Persimmons have long been associated with the Chinese New Year festivities, symbolizing wealth, fertility, and a fresh start. Their vibrant orange hue is thought to represent the sun, making them a popular choice for decorations, gifts, and of course, delicious homemade jams and preserves.

This Persimmon Jam recipe is a wonderful way to capture the essence of the Chinese New Year celebrations and enjoy the sweet, subtly-tangy flavor of this beloved fruit all year round. Whether you prefer a smooth or chunky texture, this jam is sure to delight your taste buds and bring a touch of luck and prosperity to your new year celebrations.

Ingredients:
- 5 lbs and 14 oz whole persimmons
- 1738g peeled and mashed persimmons
- 450g sugar (50% sugar per 1 lb of persimmons)
- Juice of 1/2 lemon

Instructions:

1. Wash the whole persimmons and peel them. 

2. If you prefer a smoother jam texture, you can blend the peeled persimmons in a blender until smooth. For a chunkier texture, simply mash the peeled persimmons by hand in a pot.

3. In the pot with the mashed or blended persimmons, add sugar and mix well.

4. Place the pot on medium-high heat and cook the jam for 20 minutes, stirring frequently.

5. Remove the pot from the heat and squeeze in the juice of 1/2 a lemon. Mix well.

6. Allow the jam to cool down completely.

7. While the jam is cooling, sanitize some mason jars by boiling them in water for 10 minutes.

8. Once the jam has cooled, carefully ladle it into the sanitized mason jars, leaving about 1/2 inch headspace at the top.

9. Seal the lids on the jars tightly.

10. Optionally, you can boil the sealed jars again for 10 minutes to ensure a good seal.If the jars are water bath and seal it properly. Those jam can last 10-12 months. 

Your persimmon jam is now ready! Store the sealed jars in a cool, dark place. Once opened, keep the jam refrigerated. I prefer store them all in the fridge, that way I can keep them about a year.