 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From the University of California Cooperative Extension's Master Food Preserver Program Ingredients:
1 1/2 lbs soft fuyu persimmons |
3 cups sugar |
liquid pectin |
1/4 cup lemon juice |
Directions:
1. Cut or pull off stems from persimmons; discard stems.
2. If Fuyu-type persimmons are firm enough, peel with a knife.
3. For soft fruit, cut in half and scoop out pulp.
4. Discard any seeds and skin.
5. If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.
6. In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
7. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
8. Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
9. Cover, and let stand 12 to 16 hours at room temperature.
10. You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.
11. Freeze to store longer; cover and chill thawed jam.
|
|