Best Eddies Persimmon Jam Recipes

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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

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

FREEZER PERSIMMON JAM



Freezer Persimmon Jam image

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

5 cups pureed persimmons
3 cups white sugar
¼ cup fresh lemon juice
½ teaspoon grated orange zest
1 pinch ground nutmeg

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

EDDIE"S PERSIMMON JAM



EDDIE

Persimmon jam is vary easy to make. The hardest part is waiting for the persimmon's to ripen. They ripen after the first hard freeze ,but well worth the wait.

Provided by Eddie Jordan @EDWARDCARL

Categories     Fruit Desserts

Number Of Ingredients 4

8 - ripe persimmon's
1/4 cup(s) lemon juice
1-3/4 ounce(s) powder pectin
6 cup(s) sugar

Steps:

  • Wash persimmon's. Cut off steam ends and force fruit through food mill or course strainer.
  • Measure 4 cups pulp into deep sauce pan. Add lemon juice and pectin to persimmon's mix well.
  • Heat to boiling, stirring constantly, boil without stirring 4 minutes.
  • Remove from heat and alternately stir. Skim 5 minutes to cool.
  • Spoon into hot sterilized jars and seal.

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