Wild Persimmon Jelly Recipes

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

Ingredients

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

PERSIMMON JELLY RECIPE - (4/5)

Persimmon Jelly Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 5

Ingredients

3 1/2 pounds ripe persimmons - (to 4 lbs)
2 cups water
3 tablespoons lemon juice
1 package powdered pectin
1 cup honey

Steps:

Wash fruit, remove blossom ends. Put in 6- to 8-quart non reactive pot. Add water. Bring to boil. Mash persimmons. Reduce heat and simmer 10 minutes. Remove from heat. Use food mill or strainer to remove pits. Measure 3 cups of pulp. Stir in lemon juice and pectin. Bring to boil and add honey all at once. Bring to full rolling boil and boil 1 to 2 minutes, stirring constantly. Jar, seal and process in boiling-water bath for 5 minutes. This recipe yields ?? servings.

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