Canning Persimmons Fruit Food

HONEY-SPICED FUYU PERSIMMONS

Honey-Spiced Fuyu Persimmons image

Honey-Spiced Fuyu Persimmons

Provided by Canning Homemade

Categories Dessert

Yield 30

Number Of Ingredients 8

Ingredients

8 lbs Fuyu Persimmons or peaches
1 cup sugar
4 cups water
2 cups honey
1-1 1/2 tsp whole allspice
3/4 tsp whole cloves
3 sticks cinnamon
Lemon juice

Steps:

Wash peel and pit persimmons. Cut into slices. Prepare 6 wide mouth pint jars for sterilizing by boiling them for 10 minutes in a water bath canner.
Combine sugar, water and honey. Cook until sugar dissolves.
Using your funnel fill the bottom of a hot jar, add 2 whole allspice, 1 whole clove, and part of a cinnamon stick. Remove funnel and add persimmons to hot jar and add 2 teaspoons of lemon juice.
Add the hot sugar liquid filling the jars to 1/2" headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.
Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 20 minutes at a full rolling boil.
(Adjust for altitude) Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.

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

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