Categories: Recipes Date: Mar 19, 2008 Title: Frozen persimmon jam
Bright yellow/orange persimmons drip honeyed goodness in New Orleans gardens during the fall months while the scent of sweet olive hangs heavy in the air. Most years see a bumper crop of the brilliantly colored fruit that, unfortunately, doesn’t store well fresh. This recipe will allow you to enjoy the taste of persimmons all year round. If you have ever been through the traditional canning process, this freezer version of jam making will set you free!
Cut or pull stems from persimmons; discard stems.
If Fuyu-type persimmons are firm enough, peel with a knife. Mash pulp or coarsely chop using a knife or food processor (do not purée). You should have 1-1/2 cups fruit. If fruit is soft, cut in half and scoop out pulp. Discard skin and any seeds.
For Hachiya-type persimmons, cut pulp into 1/2-inch chunks. You should have 2 cups fruit.
Combine fruit and sugar in a bowl; mix well. Let stand for 10 minutes, stirring occasionally. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
Spoon jam into half-pint jars or freezer containers within 1/2 inch of rim. Cover and let stand for 12 to 16 hours at room temperature.
Store unopened covered jars of jam in the refrigerator up to six months, or up to one month if jars have been opened. Freeze to store longer.
Makes 4 cups
Recipe compliments of market shopper