recipe fails-

girlbug2(z9/10, Sunset zone 24)December 4, 2010

My latest waste of harvest was 10 large Hachiya persimmons. I was using the strained pulp to make persimmon jam from a recipe book. 4 cups of pulp, 1/4 c lemon juice, 6 cups sugar, 1 box pectin. Very standard.

What nobody mentioned, either on the internet or in the recipe book, is that when you boil persimmon pulp it immediately goes bitter and astringent. As in, totally inedible. But it was a very pretty orange and it set nicely! So now I have 7 half pint jars to give to people whom I do not wish to impress with my canning skills.

Let's share our recipe disasters so we can all avoid these blunders.

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jill2761(Southeast Texas)

Was the failure related to the boiling, or did you pick them before the first frost? Do you know if they were sweet before you processed them?

I've never eaten persimmons, but I know that you have to wait for the first frost to pick/eat them because they will be bitter or astringent. The cold is what sweetens them. We have plans to plant persimmon in the orchard we are planning. Sorry yours didn't turn out.

    Bookmark   December 4, 2010 at 11:50AM
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roses_more_roses(Z9 N CA)

I had the same 'Failure' with Hachiya persimmons. The persimmons I used were at the mushy stage, and very sweet. After I attempted making the jam, I was told that Hachiya persimmons were unsuitable for making jam. I don't know if that is true, since I still see many recipes. All I can tell you is that mine was not fit to eat.

    Bookmark   December 4, 2010 at 4:11PM
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girlbug2(z9/10, Sunset zone 24)

Yes Jil, I grew up eating persimmons and I made sure they were ripe before I processed the pulp. But this was my first attempt at making jam from them, and there were a few internet recipes that were almost identical. None of them warned me about Hachiyas going astringent if you boil them.

Has anybody else made persimmon jam successfully, and if so, what type of persimmons did you use?

    Bookmark   December 4, 2010 at 7:32PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Did your pulp include the skins or had you peeled them? The peel is the primary source of the tannin than makes it bitter.

But most of the persimmon jam recipes I have seen call for freezing it, not canning, and that is how we make it with our wild persimmons.


    Bookmark   December 5, 2010 at 10:16AM
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girlbug2(z9/10, Sunset zone 24)

They were peeled. Jam with peels, ewwwwww!

    Bookmark   December 5, 2010 at 10:30AM
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I'm pretty sure it is the seeds that make it bitter - at least it is that way with wine.

    Bookmark   December 8, 2010 at 5:58AM
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