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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Krishna Prasad Adhikari
[email protected]I love the unique flavor of this jam. It's the perfect combination of sweet and tart.
DarnnyTord
[email protected]This jam is a great way to use up extra persimmons. I had a bunch that were about to go bad, and this recipe saved them!
Doc Duct Tape
[email protected]I've never had persimmon jam before, but this recipe is amazing! I'm definitely going to be making it again.
Andre DeFils
[email protected]This jam is so easy to make and it's so delicious. I love that I can make it with just a few simple ingredients.
Kamohelo Letshaba
[email protected]I'm not sure what I did wrong, but my jam turned out really runny. I think I might have added too much liquid.
Richard Obumneme
[email protected]This jam is a great addition to my breakfast routine. It's the perfect way to start my day.
mohammad Rezai
[email protected]I made this jam for a party and it was a hit! Everyone loved it.
Parbati Paudel
[email protected]I'm so glad I found this recipe. I've been looking for a good persimmon jam recipe for a long time.
Karina Espinoza
[email protected]This jam is delicious! I love the unique flavor of the persimmons. I'll definitely be making this again.
Essejay Company
[email protected]I followed the recipe exactly, but my jam didn't set properly. I'm not sure what went wrong.
Maxwell Ogbonna
[email protected]This jam is a bit too sweet for my taste. I think I'll add a little more lemon juice next time.
Agnes Durocher
[email protected]I'm not a huge fan of persimmons, but I really enjoyed this jam. The sweetness of the persimmons is balanced out by the tartness of the lemon juice and the warmth of the spices.
Novalee Hubble
[email protected]This jam is a great way to use up ripe persimmons. I had a bunch that were about to go bad, and this recipe saved them!
Eyuel abebe Abebe
[email protected]The jam turned out beautifully! The color is a vibrant orange and the consistency is thick and spreadable.
Asrar Jar
[email protected]I love how easy this jam is to make. Just a few simple ingredients and a little bit of time, and you have a delicious homemade jam that you can enjoy all year long.
Abdo Adel
[email protected]This persimmon jam is a delightful treat! The combination of sweet persimmons, tangy lemon juice, and warm spices creates a unique and flavorful spread that is perfect for toast, scones, or even ice cream.