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
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sabelo mgugunyeka
[email protected]I can't wait to try this jam. I'm sure it's going to be delicious.
Jennifer Pratt
[email protected]This jam is a little time-consuming to make, but it's totally worth it. The flavor is incredible.
Rizwan azfal
[email protected]I'm so glad I found this recipe. I've been looking for a good persimmon jam recipe for ages.
Confidence Mohale
[email protected]This is the perfect jam for fall. It's so warm and comforting.
Belinda Panaou
[email protected]I made this jam for a party and it was a huge hit. Everyone loved it!
Sheila mylene Montecino
[email protected]This jam is easy to make and tastes delicious. I especially love it on pancakes and waffles.
Anqa Shahid
[email protected]I'm not a big fan of persimmons, but this jam is amazing! It's so flavorful and versatile. I've been using it on everything from toast to yogurt.
Mireya Rosario
[email protected]This is a great recipe for using up extra persimmons. I love the addition of the lemon juice, which gives the jam a nice tartness.
Scott Kingsworth
[email protected]I've made this jam several times now and it's always a hit. My friends and family love it!
TheGreen Steve2
[email protected]I followed the recipe exactly and my jam turned out runny. I'm not sure what I did wrong.
Pii Moses
[email protected]This jam is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Ahmed Kasir
[email protected]I had some leftover persimmons and wasn't sure what to do with them. I'm so glad I found this recipe! The jam is delicious and I'm already thinking of other ways to use it.
Kabul Das
[email protected]This is the best persimmon jam I've ever had! It's so smooth and flavorful. I love the way the persimmons' natural sweetness shines through.
Rodulf Atuneku
[email protected]I've never made freezer jam before, but this recipe was so simple to follow. The jam turned out beautifully and tastes amazing. I can't wait to try it on my next batch of scones.
MIs MINI
[email protected]This persimmon freezer jam is out of this world! It's so easy to make and has the perfect balance of sweetness and tartness. I love that I can use it on everything from toast to ice cream.