PERSIMMON JAM
Easy persimmon jam comes together quickly with just 3 ingredients. Can it in a water bath canner or store it in the refrigerator.
Provided by Ashley Adamant
Time 1h10m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 1 Servings
MCP® PERSIMMON JAM
Enjoy the taste of the season with MCP® Persimmon Jam from My Food and Family. There's nothing quite like the sweet citrus flavor of persimmons and when they're made into a jam, they make an amazing spread for breads and sandwiches. This MCP® Persimmon Jam is sure to become a family favorite!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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