Best 4 Persimmon Jam Recipes
Discover the delightful flavors of persimmon jam, a unique and delicious spread made from the sweet and juicy fruit of the persimmon tree. This versatile jam can be enjoyed on toast, scones, or crackers, and it also makes a wonderful addition to pies, tarts, and other desserts. With its vibrant orange color and rich, complex flavor, persimmon jam is a surefire hit for any occasion. In this article, we'll provide you with two easy-to-follow recipes for persimmon jam, one with a classic flavor profile and one with a spicy kick. Both recipes use simple ingredients and can be made in the comfort of your own kitchen. Whether you're a seasoned jam maker or a novice, you'll find everything you need to create this delicious and versatile spread. So, gather your ingredients, put on your apron, and let's get started on making some irresistible persimmon 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 but firm persimmons. Avoid any that are bruised or have blemishes.
- Use a sharp knife to peel and slice the persimmons. This will help to prevent the fruit from becoming mushy.
- If you want a smoother jam, you can puree the persimmons before cooking them.
- Add some lemon juice or vinegar to the jam to help it set.
- Cook the jam over medium heat, stirring frequently. This will help to prevent it from burning.
- Let the jam cool completely before storing it. This will help to thicken the jam and prevent it from spoiling.
Conclusion:
Persimmon jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or yogurt. It can also be used as a filling for pies and tarts. With its sweet and tangy flavor, persimmon jam is a great way to add a unique twist to your favorite recipes. So next time you're looking for a new and exciting jam to try, give persimmon jam a try. You won't be disappointed!
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