Spiced Persimmon And Orange Jam Recipes

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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

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

SPICED PERSIMMON AND ORANGE JAM



SPICED PERSIMMON AND ORANGE JAM image

Categories     Condiment/Spread     Fruit     Christmas     Thanksgiving     Orange     Fall     Edible Gift

Yield 4 Pints

Number Of Ingredients 5

3 oranges
approx 1.8 kg (4 lb) ripe persimmon
1.6 kg (3.5 lb) sugar
powdered or liquid citrus pectin (in Italy use 2 pouches of Fruttapec 1:1)
1 teaspoon China 5-spices

Steps:

  • Time and amounts are guesses as they were not included in the original recipe. Pectin products vary from place to place. Buy your favorite pectin and use it according to package instructions. You can also make the jam without pectin, by boiling it slowly until thick. In this case but make sure to add the spices and orange juice at the end to preserve their flavor. Halve and juice the oranges. Reserve the juice. Put peels in a large pot and cover with cold water. Bring to a boil and cook for 3 minutes. Drain. Return peels to pot, cover with cold water, bring to a boil, cook 3 minutes, and drain. Repeat once more if you have thick skinned oranges. Strain and leave them in a colander until cool enough to handle, 20 minutes. Using a soup spoon, scrape out the membranes and discard. Cut the peels into thin strips. Clean, peel and chop persimmons. Make sure to peel them completely because the peel becomes like hard leather once cooked. Add the orange juice, spices and chopped peel to the cleaned and chopped persimmons. Add pectin and sugar following package instructions. Boil and transfer into sterilized jars. Seal.

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

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

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