WebAdd the chia seeds and lemon juice, along with the syrup, and let it simmer for a further 5 minutes. Now, remove the jam from the heat and let it cool completely. …
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WebEasy Persimmon Jam Recipe . 3 days ago allrecipes.com Show details . Jun 19, 2020 · Directions. Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon …
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Mash the fruit as it cooks, either with a potato masher or the back of a wooden spoon. After about 15 minutes, the persimmons should have mostly fallen apart but the mixture will be quite thin. Add sugar (adjusting to taste). I prefer lower sugar jams, so I add 1 cup of sugar to 4 pounds of fruit.
In a bowl, mix fruit, sugar and nutmeg; let stand for 10 minutes, stirring occasionally. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes. Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
Place the chopped persimmons into a jam pot along with lemon or lime juice. (If you’re using citric acid, dissolve it in about 1/2 cup of water first.) The juice helps the persimmons start to cook without burning, at least until they release their own juices and fall apart. Turn the heat onto medium, and cook, stirring frequently.
My recipe for persimmon jam makes 5 half-pint jars and starts with 4 pounds of fresh Fuyu persimmons. That’s roughly 9-10 large persimmons, or 12 cups sliced. (Finely diced, they pack a bit tighter and it’s more like 10-11 cups.) Not all fruits are acidic enough to can without adding lemon juice, and persimmons are right on the borderline.