Persimmon Jam

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."

So about all I can say is they seem to have enough acid in them to be safe regardless of the pH. But as with most untested family recipes they are a make at your own risk issue.

If you search 'persimmons' here you'll find 4 or 5 previous discussions about them and a couple of recipes. They just aren't a commonly prepared food.

Dave

I've got persimmon pulp in the freezer given to me by a friend and was hoping someone would have some ideas.

He said he likes to just eat it like ice cream. It doesn't freeze as solid as water, so it is possible to scrape some off to eat. More like a sorbet I suppose.
Hey! That might be something to actually make with it!!

Sorry not more help.

Deanna

I'm also wondering how the gel would be on either recipes with such a low amount of sugar. The minimum standard for jam is typically 1 cup of sugar for every cup of fruit.

dgkritch - We have lots of persimmons each year and I make persimmon bread with it. Alot like pumpkin bread and my kids actually love it. I also make the occassional persimmon pudding. I like it, reminds me of when my grandma used to make it when I was a child (but nobody else likes it). I'll be happy to post the recipe if you're interested.

~ Tracy

It seems like most of the recipes use just a cup or so and I'll have near 4 cups thawed. I want to use it up!

I just didn't get to it this weekend with processing tomatoes (Sweet and Sour Sauce, green tomato sauce, Mexican tomato sauce) and Pears (Ginger Pear Sauce). Plus making a couple of soups for the freezer.

Deanna

Persimmon Bread

1 cup persimmon pulp
2 teaspoons baking soda
3 cups sugar
1 cup vegetable oil
4 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon salt
2/3 cup water
3 cups all purpose flour
1 cup chopped walnuts (optional)
raisins (optional) - I sometimes throw in a little handful

I have found that this recipe will fill five 5 5/8 x 3 3/16 pans.

In small bowl, mix persimmon pulp and baking soda. Set aside for 5 minutes.

In large bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend. Mix in pulp, water, and flour alternating. Fold in nuts and/or raisins. Fill loaf pans 2/3 full.

Bake one hour at 350 degrees or until toothpick comes out clean. Cool in pan for at least 10 minutes before transferring to cooling rack.

Freezes well.

I think the original recipe came from Allrecipes dot com.

~ Tracy

Deanna