Eddies Persimmon Jam Recipes

PERSIMMON JAM

Steps:

• Remove the green tops from the persimmons and carefully peel the fruit. Chop the flesh and place in a sauce pot along with the lemon juice.
• Bring to a simmer over medium-low heat. Use a potato masher or fork to help break down the fruit as it cooks. Cook for 10-15 minutes until reduced and thickened.
• Add the ground chia seeds and vanilla bean paste (if using), Stir to combine and let cook another 2 minutes.
• Remove from the heat and transfer to a blender. Blend until smooth then pour into jam/jelly jars to cool. Alternatively, you can use an immersion blender to puree directly in the sauce pot.
• Store jam in jars with tight fitting lid in the refrigerator for up to 2 weeks.

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.

EDDIE"S PERSIMMON JAM

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.

EASY PERSIMMON JAM

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.