Easy Persimmon Jam Recipes

PERSIMMON JAM RECIPE

Steps:

• Rinse Persimmon, pat dry.
• Cut persimmon into quarters. Cut out stem part. Peel fruits. Some persimmon varieties have a jelly like seed pod in the fruit, take out if you find one.
• Cut persimmons into chunks.
• Place fruits into a large pot with the sugar, lemon juice, and squeezed out clean lemon halves.
• Stir everything well and keep over high heat.
• Bring to a rolling boil and reduce heat to a medium heat setting.
• Allow the jam to cook and reduce. This can take 30-50 minutes.
• When you think it looks cooked, blend jam smoothly.
• Test if the jam is set by dropping some hot jam on an ice-cold plate and move the plate around. If the jam is running, it needs to reduce more. If it's not moving it's set. Repeat the process until it looks set. You can also test if your jam is set with a candy thermometer, 105 Celsius/220 Fahrenheit.
• Pour hot jam into clean sterilized jars.
• Close jars tight with lids and turn upside down to create a vacuum. Allow to cool and store lid up on a shelf, away from direct sunlight, in a cool and dry place.

PERSIMMON JAM

Steps:

• 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.
• Store jam in jars with tight fitting lid in the refrigerator for up to 2 weeks.

PERSIMMON JAM

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.

EASY PERSIMMON JAM

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.

FREEZER PERSIMMON JAM

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.