Fruit N Honey Jam Recipes

10 BEST WAYS TO USE PERSIMMON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a persimmon recipe in 30 minutes or less!

FRUIT 'N HONEY JAM

Steps:

• Combine strawberries, peaches, blueberries, cherries and pectin in a heavy saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Cook for one minute.
• Add the honey and lemon juice.
• Return to a rolling boil and cook for 5 minutes, stirring constantly.
• Remove from heat and skin off the foam.
• Ladle into sterilized jars, seal and process in a boiling water bath for 10 minutes.

FUYU PERSIMMON JAM

Steps:

• Peel and dice persimmons. Add persimmons to a saucepan and add 1 cup of sugar and cook down on medium low until the persimmons are soft enough to mash.
• Mash the fruit and it will become thick in the pan. Add the honey and bottled lemon juice and heat till honey is incorporated. Jam should be thick. Remove from heat.
• Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace.
• Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
• Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
• Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
• When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
• Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
• Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
• Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!

HOW TO MAKE A SHELF STABLE SUGAR FREE BLUE BERRY JAM ( PLUS IT'S LOW CARB!)

Steps:

• Wash jars, bands, and lids. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use
• Place lids in water in a small saucepan and heat until water simmers. keep lids in warm water until ready to use.
• If using fresh blueberries, clean & destem before adding to a large saucepan. If using frozen measure and just pour right in.
• Add lemon juice and calcium water and blend in well.
• In a bowl add allulose and pectin and blend well.
• Heat the blueberries and as they start to soften, mash with the back of a fork, or use a potato masher. I like to leave a few whole berries in my jam, but mash to the consistency that you like. Bring berries to a boil.
• Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
• Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids.
• Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
• Remove from water. Let jars cool undisturbed for 24 hours.
• Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.