Persimmon Freezer Jam Recipe
Overview:
Prepare to indulge in the delightful taste of homemade Persimmon Freezer Jam with this easy-to-follow recipe. Bursting with the sweet essence of fuyu persimmons, this jam is perfect for spreading on toast, topping off desserts, or even gifting to friends and family. Embrace the simplicity of creating this flavorful treat that requires minimal effort and offers maximum satisfaction.
- Total Time: 45 minutes
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Servings: 4
- Calories: 584.3 per serving
- Keywords: Freezer, Easy
Ingredients:
- 1 1/2 fuyu persimmons
- 3 cups sugar
- 1/4 cup lemon juice
Instructions:
| Step | Details |
|---|---|
| 1 | Cut or pull off stems from persimmons; discard stems. |
| 2 | If Fuyu-type persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin. |
| 3 | If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit. |
| 4 | In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally. |
| 5 | Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy). |
| 6 | Fill 1/2-pint jars or freezer containers to 1/2 inch of rim. |
| 7 | Cover, and let stand 12 to 16 hours at room temperature. |
| 8 | You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened. Freeze to store longer; cover and chill thawed jam. |
Step-by-Step Guide:
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Prepare the Persimmons: Start by cutting or pulling off the stems from the persimmons, and discard them. If your Fuyu-type persimmons are firm enough, peel them with a knife. For softer fruit, cut them in half and scoop out the pulp, discarding any seeds and skin.
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Mash or Chop: If you’re using Fuyu-type persimmons, mash the pulp, or coarsely chop it using a knife or food processor. Be careful not to puree it; you should end up with approximately 1 1/2 cups of fruit.
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Mix with Sugar: In a bowl, combine the mashed or chopped persimmons with sugar. Let the mixture stand for 10 minutes, stirring occasionally.
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Prepare Pectin Mixture: While the persimmon mixture is resting, mix the pectin and lemon juice together in a separate bowl.
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Combine Ingredients: After 10 minutes, add the pectin mixture to the fruit and sugar mixture. Gently stir for 3 minutes, being careful not to mix too vigorously as this can trap air bubbles and make the jam cloudy.
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Fill Containers: Fill 1/2-pint jars or freezer containers with the jam mixture, leaving about 1/2 inch of space at the top.
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Let Stand: Cover the filled jars or containers and let them stand at room temperature for 12 to 16 hours.
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Storage: Once the jam has set, you can store unopened jars in the refrigerator for up to 6 months. If a jar is opened, it’s best to consume the jam within 1 month. For longer storage, freeze the jam by covering and chilling the thawed portions.
Serving Suggestions:
Spread this luscious Persimmon Freezer Jam generously on toast, muffins, or scones for a delightful breakfast or snack. It also makes a lovely topping for yogurt or ice cream, adding a burst of fruity flavor to your favorite treats. Share jars of this homemade jam with loved ones or keep them all to yourself for a delicious indulgence anytime.
Enjoy!
Embrace the joy of homemade goodness with this Persimmon Freezer Jam recipe. With its simple preparation and exquisite taste, it’s sure to become a favorite in your household. Whether you’re enjoying it yourself or gifting it to others, this jam is a delightful way to savor the flavors of the season.
