3 Ingredient Persimmon Jam Food

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.

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.

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 FREEZER JAM

Steps:

• Cut or pull off stems from persimmons; discard stems.
• If Fuyu-type persimmons are firm enough, peel with a knife.
• For soft fruit, cut in half and scoop out pulp.
• Discard any seeds and skin.
• If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.
• In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
• Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
• Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
• Cover, and let stand 12 to 16 hours at room temperature.
• You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.
• Freeze to store longer; cover and chill thawed jam.

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.