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Persimmon Jam Recipes


Persimmon Jam 1

3 cups Persimmon pulp
2 cups sugar
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
Cooking Instructions:
Make Persimmon Pulp, using 3 to 4 persimmons. Combine 3 cups persimmon pulp and the sugar in heavy medium noncorrosive saucepan. Cook over low heat, stirring constantly, until thickened and opaque, about 15 minutes; do not boil. Remove from heat. Stir in lemon juice and zest. Pour into sterilized canning jars and seal according to manufacturer's directions.
Persimmon Jam 2

3 lbs ripe persimmons
7 cups sugar
2 lemons, juice of
1 (6 ounce) bottle liquid pectin
Cooking Instructions:
Wash, peel and seed the persimmons. Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently. Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin. Skim thoroughly with a metal spoon. Ladle into 8 half-pint hot sterilized jars and seal.
Persimmon Jam 3

9 cups Persimmon pulp, seeded and puréed
4½ cups sugar
5 (3-ounce) packages peach or apricot Jell-O
2 drops orange food coloring
Cooking Instructions:
In a large pot, mix fruit and sugar together. Bring to a rolling boil and hold for 5 minutes. Do not scorch. Add Jell-O and food coloring and stir well. Bring back to a boil. Remove from heat and put in sterilized jars. Place lidded jars in a boiling water bath and allow to boil for 20 minutes. Remove jars from water bath being extremely careful as jars will be hot. Store upside down until jars come to room temperature and create a vacuum seal.
Persimmon Jam 4

8 ripe persimmons
1/4 cup lemon juice
14 grams powdered pectin (like Jamsetta)
6 cups of sugar
Cooking Instructions:
Wash persimmons, then remove stalk ends and press fruit through a food mill or coarse strainer. Measure 4 cups of pulp into a deep saucepan. Add the lemon juice and pectin, stir well. Bring to boil, stirring. Boil without stirring 4 minutes. Remove from heat, cool a little, skim amd bottle.
Persimmon Jam 5

3 cup Prepared fruit, about 5-6 average-size persimmons
1 cup Water
1 pkt Pectin
1/2 cup Lemon juice
6 cup Sugar
Cooking Instructions:
Prepare fruit by cutting into small pieces. Measure fruit and water into large kettle. Stir in pectin and lemon juice. Bring to a full rolling boil and boil for 30 seconds. Add sugar and again bring to a rolling boil for exactly 4 minutes, by the clock. Stir constantly. Remove from heat and pour into sterilized containers.
Barbara's Persimmon Jam

2 qt ripe fresh persimmon pulp
1 cup sugar
1 cup orange juice
 Grated rind of 1 orange
Cooking Instructions:
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat, stirring often until thickened, usually about 20 minutes. Pour into sterilized half-pint jars and seal at once.
Freezer Persimmon Jam 1

5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg
Cooking Instructions:
In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened. Pour into sterilized jars and seal. Store in the freezer.
Freezer Persimmon Jam 2

1 1/2 lb soft-ripe Hachiya (about 3 medium) or Fuyu (about 6 small)
3 cup sugar
3 oz liquid pectin
1/4 cup lemon juice
Cooking Instructions:
Cut or pull off stems from persimmons, discard stems. If Fuyu types are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard seeds and skin. If using Fuyu-type persimmons, mash pulp or coarsely chop using knife or food processor. Do not puree. You should have 1 1/2 cups fruit. If using Hachiya-type persimmons, cut pulp into about 1/2 inch chunks. You should have 2 cups of fruit. In a bowl, mix fruit and sugar. Let stand 10 minutes, stirring occasionally. This recipe is made without boiling the fruit, because boiling will cause bitterness. Meanwhile, mix pectin and lemon juice. Add to fruit and stir gently for three minutes. (Mixing vigorously traps air bubbles, making jam cloudy.) Fill half-pint jars or freezer containers to 1/2 inch of rim. Cover and let stand 12 to 16 hours at room temperature. You can store unopened jam in covered jars in the refrigerator up to six months, up to one month if opened. Or freeze to store longer. Cover and chill thawed jam.
Persimmon Freezer Jam

4 cup Persimmon puree
3 cup Sugar
2 tbl Lemon juice
1/4 tsp Lemon peel
Cooking Instructions:
Mix all ingredients together and boil at low temperature for approximently 20 minutes or until thickened. Pour into sterilized jars and seal. Store in refridgerator or freezer.
Wild Persimmon Jam

1 cup seeded and chopped very ripe wild persimmons
1/2 cup unsweetened apricot juice or other fruit juice
1 Tablespoon fresh lemon juice
1 teaspoon dried wild mint or other mint, finely crumbled
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground coriander seeds
1/8 teaspoon liquid stevia or 1/2 Tablespoon maple syrup
Cooking Instructions:
Stir persimmons, apricot juice, lemon juice, mint, nutmeg, coriander seeds, and stevia or maple syrup together in a medium-size heavy saucepan and bring the pot to a simmer over low heat. Simmer, covered, for 5 minutes, stirring often. Wild Persimmon Jam will keep, tightly covered, in the refrigerator for 10 days or frozen for 6 months.


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