Thread: Persimmon Jam-like Substance

Persimmon Jam-like Substance



INGREDIENTS:



Bag of ripe persimmons, looked to be 1.5 Q

Enough water to cover cleaned berries

3 lemons of juice

3 T low/no-sugar powdered fruit pectin

2 C sugar



Wash persimmons and remove blossom end. Place in a 6- to 8-quart stainless steel or enamel saucepan. Add water. Bring mixture to a rolling boil. Mash persimmons, reduce heat and simmer 10 minutes. Remove from heat. Lay pulp in a strainer to remove pits and measure 4 cups of liquid. Add water if you don't have quite enough juice, or divide recipe if you're too short. Stir in lemon juice and pectin and bring mixture to a rolling boil. Stir in sugar all at once and let mixture return to a full rolling boil that can't be stirred down. Boil for 1-2 minutes, stirring constantly. ladle into hot, scalded 1/2-pint jars. Leave a 1/4-inch headspace and seal. Process for 10 minutes in a boiling water bath.



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We will see how this turns out. LOL!



It is ummmmmm kinda Baby Diaper Greenish Brown.... Ew.

It is gelling, though. And tasted OK before I washed all the pots and pans and funnels and such... LOL!

Ummm, let me verify it jells, before you do that. LOL!

@TraciInTexas, are you using the Hachiya or Fuyu persimmon? or maybe it doesn't matter?

We used to have a Hachiya persimmon tree in our backyard when I was little. The soil must've been so fertile b/c we got persimmons by the bucketload. I never liked them then but i've grown to love them now as a grown-up!

These were wild, native persimmons. I hear the cultivated ones are much better.

And YES, they did jell up quite well. Not Apple butter consistency, but a jelly consistency.