Persimmon canning recipes
Hello! My first post on this site: does anyone know if either of these persimmon canning recipes are ok for BWB canning? If not, can I pressure can them? I really like the way the first one sounds and I have a bunch of persimmons coming in this week. Also, any other recommendations or suggestions for canning persimmons? Thanks!
3.5 to 4 lbs ripe persimmons
2 cups water
3 tablespoons lemon juice
1 pkg powdered pectin
1 cup honey
Wash fruit, remove blossom ends. Put in 6 to 8 quart non reactive pot. Add
water. Bring to boil. Mash persimmons. Reduce heat and simmer 10 minutes.
Remove from heat. Use food mill or strainer to remove pits. Measure 3 cups
of pulp. Stir in lemon juice and pectin. Bring to boil and add honey all
at once. Bring to full rolling boil and boil 1 to 2 minutes, stirring
constantly. Jar, seal and BWB 5 minutes.
Persimmon Jam (family recipe handed down to Marina Louisa by her mother, submitted by Mari November 2007) (click here for recipe with metric measurements)
2 Quarts ripe fresh persimmon pulp
1 Cup sugar
1 Cup orange juice
grated rind of 1 orange
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,
stirring often until thickened, usually about 20 minutes.
Pour into sterilized half-pint jars and seal at once. This recipe makes 6 half-pint jars.
Mari adds, "This is a good holiday jam and my friends love a jar as a gift."