Can you make jelly or jam out of persimmons?!
Freezer Persimmon Jam
(yields 4 cups)
1 1/2 pounds soft Fuyu-type persimmons; 3 cups sugar
or
1 1/2 pounds soft-ripe 1 pouch (3 oz.) Hachiya-type persimmons
liquid pectin
1/4 cup lemon juice
1. 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.
2. 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. If using Hachiya-type persimmons, cut pulp into about 1/2-inch chunks; you should have 2 cups fruit.
3. 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.
**************************************...
Persimmon Chutney
12 persimmons
6 lemons
? cup oil
1 tsp. salt
1? cups sugar
1 tsp. chilli sauce or powder
2 tblsp. finely chopped raw ginger
3 cloves chopped garlic
2 cups cider vinegar
? cup currants (optional)
Cut up lemons and soak in vinegar overnight.
Blanch persimmons in boiling water for 5 minutes, then peel and dice.
Add the lemons with all other ingredients and bring to boil.
Continue boiling for about 40 minutes or until the mixture starts to thicken. Remove from stove, allow mixture to cool, bottle and seal.
**************************************...
Freezer Persimmon Jam
5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg
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.
Answers: Here are a few recipes:
Freezer Persimmon Jam
(yields 4 cups)
1 1/2 pounds soft Fuyu-type persimmons; 3 cups sugar
or
1 1/2 pounds soft-ripe 1 pouch (3 oz.) Hachiya-type persimmons
liquid pectin
1/4 cup lemon juice
1. 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.
2. 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. If using Hachiya-type persimmons, cut pulp into about 1/2-inch chunks; you should have 2 cups fruit.
3. 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.
**************************************...
Persimmon Chutney
12 persimmons
6 lemons
? cup oil
1 tsp. salt
1? cups sugar
1 tsp. chilli sauce or powder
2 tblsp. finely chopped raw ginger
3 cloves chopped garlic
2 cups cider vinegar
? cup currants (optional)
Cut up lemons and soak in vinegar overnight.
Blanch persimmons in boiling water for 5 minutes, then peel and dice.
Add the lemons with all other ingredients and bring to boil.
Continue boiling for about 40 minutes or until the mixture starts to thicken. Remove from stove, allow mixture to cool, bottle and seal.
**************************************...
Freezer Persimmon Jam
5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg
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.
yes you can, pretty much with any fruit you can. here is one...
Ingredients:
3.5 to 4 lbs ripe persimmons
2 cups water
3 tablespoons lemon juice
1 pkg powdered pectin
1 cup honey
Directions:
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 BWB 5 minutes.