FREEZER PERSIMMON JAM
Imagine spreading this tasty jam on a fresh, hot biscuit! Pureed persimmons are boiled with sugar, lemon juice, orange zest and nutmeg, then sealed in sterilized jars and stored in the freezer.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 48
Number Of Ingredients 5
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.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 12.5 g
FREEZER PERSIMMON JAM
Great recipe for that bumper crop of persimmons. Make sure they're ripe or your jam will be mouth-puckering tart.
Provided by Fran Say @ChefMom22
Categories Fruit Breakfast
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- 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. Or freeze to store longer; cover and chill thawed jam.
PERSIMMON FREEZER JAM
Make and share this Persimmon Freezer Jam recipe from Food.com.
Provided by - Momma Loon
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 584.3, Sodium 0.1, Carbohydrate 151.3, Fiber 0.1, Sugar 150.2, Protein 0.1
MCP® PERSIMMON FREEZER JAM
Discover persimmon freezer jam, a great addition to your breakfast or lunch table. This MCP Persimmon Freezer Jam is super easy to make, too!
Provided by My Food and Family
Categories Home
Time P1DT45m
Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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
PERSIMMON JAM
Make and share this Persimmon Jam recipe from Food.com.
Provided by Mercy
Categories Fruit
Time 45m
Yield 8 cups
Number Of Ingredients 4
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.
More about "persimmon freezer jam food"
PERSIMMON FREEZER JAM RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
Lemon juice 2 TablespoonPersimmon puree 4 Cup (64 tbs)Lemon peel 1/4 Teaspoon , gratedCalories 2792 per serving
FUYU PERSIMMON FREEZER JAM - TASTY KITCHEN
From tastykitchen.com
FUYU PERSIMMON FREEZER JAM RECIPE — LA FUJI MAMA
From lafujimama.com
PERSIMMON JAM RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
21 FABULOUS FALL PERSIMMON RECIPES - EATING RULES
From eatingrules.com
PERSIMMON JAM RECIPE (USING HACHIYA PERSIMMONS)
From hildaskitchenblog.com
EAT LIKE A GEEK: PERSIMMON JAM | WIRED
From wired.com
PERSIMMON JAM RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
PERSIMMON FREEZER JAM | RECIPELION.COM
From recipelion.com
4/5 (1)Category Preserving
PERSIMMON JAM ~ RECIPE FOR CANNING - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
FREEZER PERSIMMON JAM - GLUTEN FREE RECIPES
From fooddiez.com
PERSIMMON FREEZER JAM - COOKEATSHARE
From cookeatshare.com
HOW TO MAKE FREEZER JAM: INSTRUCTIONS AND RECIPES
From thespruceeats.com
PERSIMMON FREEZER JAM - BIGOVEN.COM
From bigoven.com
PERSIMMON JAM - RECIPE | COOKS.COM
From cooks.com
PERSIMMON JAM - KNOW YOUR PRODUCE
From knowyourproduce.com
FREEZER PERSIMMON JAM | RECIPE | PERSIMMON JAM RECIPE
From pinterest.com
PERSIMMON JAM RECIPE - RECIPES.NET
From recipes.net
FRINKFOOD - FREEZER PERSIMMON JAM
From frinkfood.com
PERSIMMON FREEZER JAM - RECIPE #5633 - FOODGEEKS
From foodgeeks.com
FREEZER PERSIMMON JAM | RECIPE | PERSIMMON RECIPES
From pinterest.ca
FREEZER JAM CONTAINERS PLASTIC RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PERSIMMON JAM | PERSIMMON RECIPES, FREEZER JAM, PERSIMMON
From pinterest.ca
THE BEST APRICOT FREEZER JAM - ONLY 4 EASY STEPS! - FARMHOUSE …
From farmhouseharvest.net
PERSIMMON FREEZER JAM - RECIPE | COOKS.COM
From cooks.com
PERSIMMON JAM: THE DELICIOUS RECIPE FOR YOUR BREAKFAST AND DESSERTS
From cookist.com
BEST FREEZER JAM RECIPE - HOW TO MAKE NO-COOK FREEZER JAM
From thepioneerwoman.com
PERSIMMONS ARE MY JAM | EARTH EATS: REAL FOOD, GREEN LIVING
From indianapublicmedia.org
FUYU PERSIMMON FREEZER JAM RECIPE - FOOD NEWS
From foodnewsnews.com
PRESERVING PERSIMMONS - FOOD BLOG - ANR BLOGS
From ucanr.edu
PERSIMMON AND JALAPENO JAM - FLATHEAD BEACON
From flatheadbeacon.com
PERSIMMON JAM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MAKING JAM FROM FROZEN FRUIT – FOOD IN JARS
From foodinjars.com
PERSIMMON JAM ~ RECIPE FOR CANNING - GROUPS.IO
From groups.io
PERSIMMON FREEZER JAM RECIPE - COOKEATSHARE
From cookeatshare.com
PERSIMMON AND JALAPEñO PEPPER JAM-PRESERVE RECIPE
From delishably.com
FREEZER PERSIMMON JAM FOOD- WIKIFOODHUB
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love