Persimmon Jam Marmalade2016-10-20
- Yield : 1
- Servings : 5 half pints
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
- Add to Recipe Box
Many will agree the best way to eat persimmons is fresh off the tree or over the sink, where you can eat the persimmon flesh that is close to the peel. But what about canned persimmons?
Persimmons are one fruit that one might ask to can or not to can. If you think can, the pineapple and lemon compliment the persimmon flavor in this jam like none other. The jam may be frozen and taken out one hour before use..
- 4 cups persimmon pulp
- 2 cups granulated sugar
- 1 large can pineapple slices
- 1 tablespoon brown sugar
- 3 tablespoons pectin dissolved in 1/4 cup water for pourable consistency
- 1/2 tablespoon nutmeg
- 1/2 tablespoon cinnamon
- 2 tablespoon lemon juice
- Zest from one lemon
Remove peel and seed pod from persimmons
Cube pineapple slices
In a large magnalite or canning pot combine persimmon pulp, with pectin and mix well. Add the pineapple, sugars, lemon juice, zest and spices.
On medium to high heat, boil for 30 minutes or until thickened stirring frequently.
Do not reduce the mixture, cook only until thickened
To test, drop on a cold spoon to test mixture thickness until mixture does not run.
Cool for 5 minutes,
Pour into sterilized jars and seal. With the added fruit, shelf life is best for six months.
Or if freezing leave one inch of empty space at the top of the jar to allow room for expansion. Remove one hour before use to allow the jam to thaw.