Spiced Persimmon And Orange Jam Recipes

FUYU PERSIMMON PRESERVES

Steps:

• Wash, peel, and chop the persimmons; add to a medium-sized pot. Cover with five cups of water and bring to a boil. Simmer for 20 minutes over low heat, until tender.
• Drain all the liquid, then add the cinnamon, cardamom, and lemon zest.
• Sprinkle with two cups of sugar, then heat over low to medium heat until the sugar begins to dissolve.
• Stir frequently to prevent burning. Once the mixture comes to a boil, lower the heat and cook for an additional 30 minutes, stirring occasionally. Add the lemon juice halfway through the cooking process.
• Mash with a potato masher to get the consistency that you prefer.
• Remove from heat when the syrup is thickened.
• Ladle the preserves into two eight oz. sterilized mason jars. Run a knife along the edges of the filled jars to bring any bubbles that might have formed up to the surface. Tighten the lids on the jars and process in hot water for ten additional minutes.

EASY PERSIMMON JAM

Steps:

• Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
• Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

3 INGREDIENT PERSIMMON JAM RECIPE

Steps:

• Combine the measured persimmon puree, sugar and lemon juice in a heavy bottomed pan.
• Mix very well and cook for about 10-15 minutes or till it thickens.
• When it is done, remove from the flame and let it cool completely.
• It will thicken more as it cools.
• Transfer the jam to a jar and store in the refrigerator up to a week.

SPICED PERSIMMON BUTTER

Steps:

• Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
• In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

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!

SPICED CHRISTMAS JAM

Steps:

• Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
• Pulse strawberries {if using frozen} and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pot. Add sugar and spices and stir. Bring to a full rolling boil; boil for 1 minute, stir.
• Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat
• Skim off any foam with a spoon.
• Next, ladle the delicious jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
• Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars
• Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.

SPICED PERSIMMON AND ORANGE JAM

Steps:

• Time and amounts are guesses as they were not included in the original recipe. Pectin products vary from place to place. Buy your favorite pectin and use it according to package instructions. You can also make the jam without pectin, by boiling it slowly until thick. In this case but make sure to add the spices and orange juice at the end to preserve their flavor. Halve and juice the oranges. Reserve the juice. Put peels in a large pot and cover with cold water. Bring to a boil and cook for 3 minutes. Drain. Return peels to pot, cover with cold water, bring to a boil, cook 3 minutes, and drain. Repeat once more if you have thick skinned oranges. Strain and leave them in a colander until cool enough to handle, 20 minutes. Using a soup spoon, scrape out the membranes and discard. Cut the peels into thin strips. Clean, peel and chop persimmons. Make sure to peel them completely because the peel becomes like hard leather once cooked. Add the orange juice, spices and chopped peel to the cleaned and chopped persimmons. Add pectin and sugar following package instructions. Boil and transfer into sterilized jars. Seal.