Freezer Persimmon Jam

Fran Say

By
@ChefMom22

Great recipe for that bumper crop of persimmons. Make sure they're ripe or your jam will be mouth-puckering tart.


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Serves:

4 cups

Prep:

45 Min

Ingredients

1-1/2 lb
fuyu or hachiya persimmons, soft-ripe
2 c
sugar
3 oz
liquid pectin
1 pinch
nutmeg
1/4 c
lemon juice, fresh

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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.
5
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.

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