Eddies Persimmon Jam Recipes

PERSIMMON JAM

Persimmon Jam image

Easy persimmon jam comes together quickly with just 3 ingredients. Can it in a water bath canner or store it in the refrigerator.

Provided by Ashley Adamant

Time 1h10m

Number Of Ingredients 3

Ingredients

4 lbs persimmons
1/4 to 1/2 cup lemon juice or lime juice
1 to 2 cups sugar, adjust to your tastes

Steps:

Slice persimmons into small chunks and remove stems and seeds.
Add persimmons and lemon juice to a small saucepan and cook on low for a few minutes until persimmons begin to release their juices. Use a potato masher to help speed the process along.
Once they've fallen apart, add sugar and cook over medium-low heat until the jam thickens. Test for consistency on a plate in the freezer.
When the consistency is right, pour into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, and then turn off heat and leave the jars in the canner for an additional 5 minutes. Remove jars to the counter and allow them to cool.
Check seals, and store any unsealed jars in the refrigerator for immediate use.

Nutrition Facts : ServingSize 1 Servings

PERSIMMON JAM

Persimmon Jam image

This simple persimmon jam uses no additional sugar or pectin! It's an easy, winter treat perfect for spreading on toast and dolloping in yogurt or oatmeal.

Provided by Running to the Kitchen

Categories Sauces, Dressings, Dips, Spreads

Time 30m

Number Of Ingredients 4

Ingredients

6 ripe Fuyu persimmons
2 tablespoons fresh lemon juice
1 teaspoon ground chia seeds (see note)
1/2 teaspoon vanilla bean paste (*optional)

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.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

EASY PERSIMMON JAM

Easy Persimmon Jam image

I first fell in love with persimmons when I visited Korea. When the fresh fruit isn't available, I use frozen persimmons. It's a nice break from the other jams. Enjoy with crusty bread!

Provided by Shelly2012

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h

Yield 16

Number Of Ingredients 5

Ingredients

12 ounces persimmon flesh, cut into small chunks
5 ounces white sugar
3 ounces persimmon skin, finely sliced
2 tablespoons lemon juice
¾ ounce lemon zest, finely sliced

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.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 18 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 8.8 g

PERSIMMON JAM

Persimmon Jam image

Make and share this Persimmon Jam recipe from Food.com.

Provided by Mercy

Categories Fruit

Time 45m

Yield 8 cups

Number Of Ingredients 4

Ingredients

3 lbs ripe persimmons
7 cups sugar
2 lemons, juice of
1 (6 ounce) bottle liquid pectin

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

Freezer Persimmon Jam image

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

Ingredients

5 cups pureed persimmons
3 cups white sugar
¼ cup fresh lemon juice
½ teaspoon grated orange zest
1 pinch ground nutmeg

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

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