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Persimmon Jam/Preserves

1731 Views 3 Replies 4 Participants Last post by  L-Roy
I just finished putting up the last of the persimmons that I picked off the tree at work. I tell 'ya I can't wait 'till next fall, there's gonna be more competition in the woods for these things. I remember watching and helping my Great-Grandmother put up peaches and make preserves so I had a basic idea of what I was getting into. Here's the recipe that I used last night.

3lbs FULLY ripe persimmons
1/3 cup cold water
1 cup sugar per cup of pulp
6 oz liquid pectin

Clean persimmons and remove stem caps. Cut persimmons in half. Crush persimmons through a food mill or mash through a colander. Recover the juicy pulp, measure out one cup. Place one cup of pulp in a medium saucepan add 1/3 cup cold water. Cook over medium high heat stirring constantly. When hot, add 1 cup of sugar stir until melted. Bring mixture to a boil. Add liquid pectin, stir and hold at a boil for one minute. Remove from heat, skim away any foam and pour into hot, sterile, jelly jars and seal.

The above recipe for 1 cup pulp/ 1 cup of sugar will fill two 8 oz bell jelly jars. Remember to use fully ripe persimmons, if there's any that are not fully ripe they will add a bitter astringency that will only increase as you cook them down.. Good Luck

Frog :D
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If they are not quite ripe, put whole persimmons in the freezer and freeze. When thawed out, the bitter is gone!
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