Fuyu Persimmon Jam Recipes

FUYU PERSIMMON PRESERVES

Steps:

• Wash, peel, and chop the persimmons; add to a medium-sized pot. Cover with five cups of water and bring to a boil. Simmer for 20 minutes over low heat, until tender.
• Drain all the liquid, then add the cinnamon, cardamom, and lemon zest.
• Sprinkle with two cups of sugar, then heat over low to medium heat until the sugar begins to dissolve.
• Stir frequently to prevent burning. Once the mixture comes to a boil, lower the heat and cook for an additional 30 minutes, stirring occasionally. Add the lemon juice halfway through the cooking process.
• Mash with a potato masher to get the consistency that you prefer.
• Remove from heat when the syrup is thickened.
• Ladle the preserves into two eight oz. sterilized mason jars. Run a knife along the edges of the filled jars to bring any bubbles that might have formed up to the surface. Tighten the lids on the jars and process in hot water for ten additional minutes.

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.

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.

FUYU PERSIMMON JAM

Steps:

• Peel and dice persimmons. Add persimmons to a saucepan and add 1 cup of sugar and cook down on medium low until the persimmons are soft enough to mash.
• Mash the fruit and it will become thick in the pan. Add the honey and bottled lemon juice and heat till honey is incorporated. Jam should be thick. Remove from heat.
• Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace.
• Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
• Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
• Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
• When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
• Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
• Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
• Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!

3 INGREDIENT PERSIMMON JAM RECIPE

Steps:

• Combine the measured persimmon puree, sugar and lemon juice in a heavy bottomed pan.
• Mix very well and cook for about 10-15 minutes or till it thickens.
• When it is done, remove from the flame and let it cool completely.
• It will thicken more as it cools.
• Transfer the jam to a jar and store in the refrigerator up to a week.

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:

• 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.

MCP® PERSIMMON JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove stems from persimmons. Scoop out pulp and puree. Do not use peels. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add water and lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PERSIMMON JAM

Steps:

• Remove the skins from the persimmons and cut into small pieces. Make sure to remove the stems and seeds.
• Add sliced persimmons to a sauce pan with lemon juice. Heat over medium heat for 15 minutes to soften up the fruit. Use a potato masher to help the process along.
• After 15 minutes, add sugar and salt and stir until the sugar melts. Simmer for another 10-15 minutes to thicken up the jam. Use the potato masher to crush the fruit if it still seems too lumpy.
• Test the jam by spooning a small amount onto a plate. Tilt the plate, and if it doesn't slide, the jam should be done. Cook for a few more minutes if it fails the test.
• Remove the sauce pan from the heat. You can stop here if you want, but I wanted a smoother consistency, so I used an immersion blender to smooth out the jam.
• Spoon jam into a jar for storage. You can store the jam for up to a year in your pantry if unopened. Once opened, they last up to a month in the fridge.

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.