Persimmon Jam by Kathleen Morrison

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RATING

4.00 / 5.00 rating by 1 person

SERVINGS

1 batches scale / convert

INGREDIENTS

8 ripe persimmons
1/4 cup lemon juice
1-3/4 oz. powdered pectin
6 cups sugar

INSTRUCTIONS

Wash persimmons, cut stem ends and force fruit through food mill or coarse strainer. Measure 4 cups pulp into deep saucepan. Add lemon juice and pectin to persimmon pulp; 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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7 Recipe Reviews

Linda

Linda reviewed Persimmon Jam
when do you add the sugar to this recipe? December 7, 2000

Ron Gayton

Ron Gayton reviewed Persimmon Jam
Your persimmon recipe does not say when to add the sugar? I want it to come out right Please tell me Thank you November 28, 2001

Tom Harrison

Tom Harrison reviewed Persimmon Jam
With out the sugar it taste real bad. December 21, 2003

Kathryn

Kathryn reviewed Persimmon Jam
I handed this recipe to my neighbour in the hope it would save their beautiful persimmon tree that they were thinking about removing. I'm afraid my neighbour's jam making experience was a nightmare because of it! The pectin went into lumps before heating, despite much stirring. She thought it would mix in better after heating and boiling but the lumps just became clear lumps and like many others she wasn't sure when to add the sugar. It took 14 persimmons to make 4 cups and took about an hour to force through a strainer. She was unsure what alternately stirring involved? She did have a handy hint though...instead of spooning the jam into jars she used a pyrex jug...much easier. She ended up leaving the pectin lumps in the jam being unsure what else to do and we are yet to discover whether the jam is a success. In her frustration she accidentally turned the wrong hot plate on and nearly had a fire setting a coir mat burning and nearly ended up with jam all over her stove as well! I really fear for the persimmon tree now! Such a shame all manner of birds visit it to feast...lorikeets, rosellas, wattle birds and the gorgeous satin bower birds. April 1, 2004

llwarner

4 rating4 rating4 rating4 rating4 rating llwarner reviewed Persimmon Jam
Some hints: I processed the pulp in my blender. I brought the pulp, water, lemon and pection to a boil for 30 seconds, then added the sugar and brought to a boil for another 4 minutes. I also added a few drops of food color to make it a deep red orange like a ripe persimmon. Looks pretty, tastes good! November 6, 2007

llwarner

llwarner reviewed Persimmon Jam
Some hints: I processed the pulp in my blender. I brought the pulp, water, lemon and pectin to a boil for 30 seconds, then added the sugar and brought to a boil for another 4 minutes. I also added a few drops of food color to make it a deep red orange like a ripe persimmon. Looks pretty, tastes good! November 6, 2007

rkowles

rkowles reviewed Persimmon Jam
Delicious jam. I cut up and cooked the persimmons before putting them through the foodmill. (I can't imagine doing it while they're raw; they would be too hard.) I also left out the lemon juice at my husband's request. We really like the jam. November 12, 2011