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.
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faisal muskan
[email protected]This jam is good! The sweet and tangy flavors of the persimmon are the perfect combination. I will definitely be making this jam again in the future.
Adil Ahmad
[email protected]This jam is very good! The sweet and tangy flavors of the persimmon are the perfect combination. I will definitely be making this jam again in the future.
Sean Reilly
[email protected]This jam is amazing! The sweet and tangy flavors of the persimmon are the perfect combination. I will definitely be making this jam again in the future.
Tiffany Green
[email protected]This jam is delicious! I love the sweet and tangy flavors of the persimmon. I will definitely be making this jam again in the future.
William Rafter
[email protected]I love this jam! The sweet and tangy flavors of the persimmon are the perfect combination. I will definitely be making this jam again in the future.
Alexei X
[email protected]This is the best persimmon jam I have ever tasted! The jam is the perfect balance of sweet and tangy and it is the perfect spread for toast or pancakes. I will definitely be making this jam again in the future.
Ahtisham ul Haq
[email protected]I followed the recipe exactly and the jam turned out perfectly. I love the sweet and tangy flavors of the persimmon and the jam is the perfect spread for toast or pancakes. I will definitely be making this jam again in the future.
Ginger Rogers-Ryan
[email protected]I made this jam last week and it was amazing! The jam was easy to make and it turned out so delicious. I love the sweet and tangy flavors of the persimmon and I will definitely be making this jam again in the future.
Jihan Tarhini
[email protected]This was the first time I ever made persimmon jam and it turned out great! The jam is the perfect balance of sweet and tangy and it is the perfect spread for toast or pancakes. I will definitely be making this jam again in the future.
Angelica Ilao
[email protected]I love persimmon jam! This recipe is easy to follow and the jam turns out perfect every time.
Niraj Chy
[email protected]The jam turned out absolutely delicious. My only critique is that the seeds are a little gritty. But overall, this is a great recipe and I will definitely be making it again in the future.
Shanto Hossian
[email protected]This recipe is a keeper!
Shantel Chaka
[email protected]I do not care for very sweet food and this was too sweet for me. I ended up adding about a cup of blueberries to the mixture. This helped the sweetness level for me. I also found that 20 minutes was not enough time to cook the jam down so I ended
Bisma Khan 1199
[email protected]Very good! The only change I made is to add some ground clove to the mix. I was a bit leery of the texture but it is perfect.
Muwonge Derrick
[email protected]This jam is absolutely delicious! I made a half-batch and it yielded four small half-pint jars. I used a stick for stirring (vs a spoon) to prevent scorching the jam. I will definitely make this again while the CAomenss still in season!
Amber Hedges
[email protected]I made this jam last weekend and it turned out amazing! I love the sweet and tangy flavors of the persimmon and the jam is the perfect spread for toast or pancakes. I would definitely recommend this recipe to others.