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.
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Subber Sajib
[email protected]This is the best persimmon jam I've ever had. It's so flavorful and delicious. I'll definitely be making it again.
DANIEL BARRAGAN
[email protected]This is a great recipe for beginners. It's easy to follow and the jam turns out delicious.
Akeela Banu
[email protected]I'm not sure what went wrong, but my jam turned out really runny. I followed the recipe exactly, so I'm not sure what happened.
Chatiy Akter
[email protected]This is a delicious jam! I love the way the persimmons and the spices complement each other.
Jonest John
[email protected]I'm so glad I found this recipe. I've been looking for a good persimmon jam recipe for a while.
Yami Yugi
[email protected]This is the perfect jam for a fall breakfast. It's sweet and tart, and it goes great with toast or biscuits.
Hr Hasan
[email protected]I made this jam with some persimmons that I had in my freezer. It turned out great! The jam is thick and flavorful, and it has a beautiful orange color.
banchiamlak kassahun
[email protected]This is a great way to use up leftover persimmons. It's a delicious and easy-to-make jam that can be enjoyed all year long.
Nate Worley
[email protected]I'm not a big fan of persimmons, but I really liked this jam. It's not too sweet and it has a nice tart flavor.
aayan Khan
[email protected]This jam is delicious! I love the combination of sweet and tart. It's perfect on toast or biscuits.
Austin Potts
[email protected]I love this jam! It's so easy to make and it tastes amazing. I've already made it twice and I'm sure I'll be making it again soon.
Rawad Arakzeh
[email protected]This is the best persimmon jam I've ever had. It's so flavorful and delicious. I can't wait to make it again.
Kaka Babu
[email protected]I've made this jam several times and it's always a hit. It's the perfect balance of sweet and tart, and it's so easy to make.
Godwin Tugbah
[email protected]This is a great recipe for using up leftover persimmons. I love that it's a freezer jam, so I can make it ahead of time and have it on hand when I need it.
Nikosha Bell
[email protected]I made this jam following the recipe exactly, but it turned out too runny. I'm not sure what I did wrong.
Devilz Demon
[email protected]This jam is a little tart for my taste, but I still enjoyed it. I think it would be great on toast or biscuits.
fashion of mind
[email protected]I've never had persimmon jam before, but this recipe is a great introduction. It's sweet and tart, with a lovely orange color. I'm going to have to start buying persimmons more often so I can make this jam again.
Fredrick Nyameke
[email protected]This freezer persimmon jam is amazing! It's so easy to make and it tastes delicious. I love that I can use frozen persimmons, which makes it a great way to use up leftover fruit.