Persimmon Jam Recipes
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
EASY PERSIMMON JAM
I first fell in love with persimmons when I visited Korea. When the fresh fruit isn't available, I use frozen persimmons. It's a nice break from the other jams. Enjoy with crusty bread!
Provided by Shelly2012
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 18 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 8.8 g
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.
MCP® PERSIMMON JAM
Enjoy the taste of the season with MCP® Persimmon Jam from My Food and Family. There's nothing quite like the sweet citrus flavor of persimmons and when they're made into a jam, they make an amazing spread for breads and sandwiches. This MCP® Persimmon Jam is sure to become a family favorite!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems from persimmons. Scoop out pulp and puree. Do not use peels. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add water and lemon juice.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Add persimmons and lemon juice to a small saucepan and cook on low for a few minutes until persimmons begin to release their juices. Use a potato masher to help speed the process along.
- Once they've fallen apart, add sugar and cook over medium-low heat until the jam thickens. Test for consistency on a plate in the freezer.
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3.8/5 (46)Total Time 45 minsCategory CondimentsCalories 63 per serving
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- Peel and pulp enough hachiya persimmons to yield 1-1/2 pounds of pulp. Use a kitchen scale to get an accurate weight. Puree using a food processor.
- Add persimmon pulp to a medium-sized pot and cover with 3 cups of sugar. Add cinnamon, lemon juice, and lemon zest.
- Stir occasionally to prevent burning, and cook for an additional 25 minutes, or until thickened. Because of the high content of pectin in persimmons, this jam thickens up a lot quicker than most jams.
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- Remove the green tops from the persimmons and carefully peel the fruit. Chop the flesh and place in a sauce pot along with the lemon juice.
- Bring to a simmer over medium-low heat. Use a potato masher or fork to help break down the fruit as it cooks. Cook for 10-15 minutes until reduced and thickened.
- Add the ground chia seeds and vanilla bean paste (if using), Stir to combine and let cook another 2 minutes.
- Remove from the heat and transfer to a blender. Blend until smooth then pour into jam/jelly jars to cool. Alternatively, you can use an immersion blender to puree directly in the sauce pot.
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- Clean persimmons, peel, if you spot any seeds, discard them. Puree the fruit using a food processor. You should have between 1 1/2-2 cups of puree.
- Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.
- Transfer persimmon puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.
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RECIPE : PERSIMMON JAM
When the persimmon jam is ready, you can fill the jars. Wash the jars; let them dry face down on a clean towel without wiping. Use a funnel to pour the jam into the jars, close them and turn them over. Caution! The persimmon jam is very hot, so jars are also very hot! Wait for the jam to cool completely before turning the jars back up. Store them.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #5-ingredients-or-less #jams-and-preserves #canning #condiments-etc #fruit #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #brunch #technique
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