Eddies Persimmon Jam Recipes

Steps:

• Wash persimmon's. Cut off steam ends and force fruit through food mill or course strainer.
• Measure 4 cups pulp into deep sauce pan. Add lemon juice and pectin to persimmon's mix well.
• Heat to boiling, stirring constantly, boil without stirring 4 minutes.
• Remove from heat and alternately stir. Skim 5 minutes to cool.
• Spoon into hot sterilized jars and seal.

Steps:

• Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
• Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

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.n
• Pour into sterilized jars and seal. Store in the freezer.n

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.