Freezer Persimmon Jam Food

NO COOK FREEZER JAM

Steps:

• Stir sugar and contents of package in a bowl until well blended.
• Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
• Ladle jam into clean plastic (or glass)freezer jars.
• Twist on lids and let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
• Fresh Peaches: 12 medium.
• Frozen Peaches: 3 (16 oz) bags.
• Fresh Raspberries: 6 (6 oz) pkgs.
• Frozen Raspberies: 3 (12 oz) bags.

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.

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.)

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!

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:

• 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.

FREEZER PERSIMMON JAM

Steps:

• 1. Cut or pull off stems from persimmons; discard stems. If Fuyu persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
• 2. If using Fuyu, mash pulp, or coarsely chop using a knife or food processor (do not puree); you should have 1-1/2 cups fruit. If using Hachiya persimmons, cut pulp into about 1/2-inch chunks; you should have about 2 cups of fruit.
• 3. In a bowl, mix fruit, sugar and nutmeg; let stand for 10 minutes, stirring occasionally. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes.
• 4. 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.
• 5. You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened. Or freeze to store longer; cover and chill thawed jam.

MCP® PERSIMMON FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Remove stems from persimmons. Scoop out pulp and puree. Discard peels. Measure exactly 3-1/4 cups prepared fruit into large bowl. Stir in lemon juice.
• Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.