Best 4 Persimmon Jam Recipes
Persimmon jam is a delicious and flavorful fruit preserve that can be enjoyed on toast, biscuits, or as a filling for pies and tarts. Persimmons are a unique fruit with a sweet and slightly tart flavor. They are a good source of vitamins A and C, and they are also high in antioxidants. Persimmon jam is a great way to preserve the flavor of this seasonal fruit and enjoy it all year long. There are many different recipes for persimmon jam, so you can find one that suits your taste. Some recipes call for adding spices such as cinnamon or cloves, while others use a combination of persimmons and other fruits, such as apples or oranges. No matter which recipe you choose, you're sure to enjoy this delicious and versatile jam.
Check out the recipes below so you can choose the best recipe for yourself!
PERSIMMON JAM
Make and share this Persimmon Jam recipe from Food.com.
Provided by Mercy
Categories Fruit
Time 45m
Yield 8 cups
Number Of Ingredients 4
Steps:
- 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.
FREEZER PERSIMMON JAM
Imagine spreading this tasty jam on a fresh, hot biscuit! Pureed persimmons are boiled with sugar, lemon juice, orange zest and nutmeg, then sealed in sterilized jars and stored in the freezer.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 48
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 12.5 g
FREEZER PERSIMMON JAM
Great recipe for that bumper crop of persimmons. Make sure they're ripe or your jam will be mouth-puckering tart.
Provided by Fran Say
Categories Fruit Breakfast
Time 45m
Number Of Ingredients 5
Steps:
- 1. Cut or pull off stems from persimmons; discard stems. If Fuyu persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
- 2. If using Fuyu, mash pulp, or coarsely chop using a knife or food processor (do not puree); you should have 1-1/2 cups fruit. If using Hachiya persimmons, cut pulp into about 1/2-inch chunks; you should have about 2 cups of fruit.
- 3. In a bowl, mix fruit, sugar and nutmeg; let stand for 10 minutes, stirring occasionally. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes.
- 4. Fill 1/2-pint jars or freezer containers to 1/2 inch of rim. Cover, and let stand 12 to 16 hours at room temperature.
- 5. You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened. Or freeze to store longer; cover and chill thawed jam.
PERSIMMON FREEZER JAM
Make and share this Persimmon Freezer Jam recipe from Food.com.
Provided by - Momma Loon
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut or pull off stems from persimmons; discard stems.
- If Fuyu-type persimmons are firm enough, peel with a knife.
- For soft fruit, cut in half and scoop out pulp.
- Discard any seeds and skin.
- If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.
- In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
- Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
- Fill 1/2-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 6 months, up to 1 month if opened.
- Freeze to store longer; cover and chill thawed jam.
Nutrition Facts : Calories 584.3, Sodium 0.1, Carbohydrate 151.3, Fiber 0.1, Sugar 150.2, Protein 0.1
Tips:
- Choose ripe persimmons: Use ripe, firm persimmons for the best flavor and texture in your jam.
- Prepare the persimmons properly: Peel and remove the seeds from the persimmons before cooking.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help prevent the jam from burning.
- Cook the jam over medium heat: Cooking the jam over medium heat will help prevent it from sticking to the pot and burning.
- Stir the jam frequently: Stir the jam frequently to prevent it from sticking to the pot and burning.
- Test the jam for doneness: The jam is done when it has reached a thick, syrupy consistency and a candy thermometer reads 220°F (104°C).
- Let the jam cool: Let the jam cool completely before storing it in jars.
Conclusion:
Persimmon jam is a delicious and versatile condiment that can be enjoyed on toast, scones, or yogurt, or used as a filling for pies and tarts. With its unique flavor and vibrant color, persimmon jam is a great way to add a touch of sweetness and sophistication to your next meal.
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