This homemade Pineapple Mango Persimmon Jam is a delightful combination of tropical flavors with a hint of warmth from ginger and cinnamon. It's the perfect way to preserve the goodness of fresh fruit and enjoy it year-round.
Ingredients: 2 cups fresh pineapple chunks. 1 cup ripe mango chunks. 1 cup ripe persimmon chunks. 2 cups granulated sugar. 1 lemon, juiced. 1 tsp lemon zest. 1/2 tsp ground ginger. 1/4 tsp cinnamon.
Instructions: Combine pineapple, mango, and persimmon chunks in a large pot. Add granulated sugar, lemon juice, lemon zest, ground ginger, and cinnamon to the pot. Stir well to combine all the ingredients. Let the mixture sit for 30 minutes to allow the fruit to release its juices. After 30 minutes, place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook, stirring frequently, for about 30-40 minutes or until the jam thickens and reaches the desired consistency. You can check the consistency by placing a small amount of jam on a cold plate; it should set and wrinkle when you push it with your finger. Once the jam is ready, remove it from heat and let it cool for a few minutes. Transfer the jam into sterilized jars while it's still warm. Seal the jars with lids and let them cool completely at room temperature. Store the Pineapple Mango Persimmon Jam in a cool, dark place or the refrigerator. Enjoy your homemade jam on toast, pancakes, or as a delicious condiment!
Prep Time: 20 minutes
Cook Time: 40 minutes
Sam Wineman
