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Freezer Persimmon Jam

Reviewed: Oct. 4, 2012
There are wild persimmon trees growing in the forest all around my home. When I go jogging on the trails in the fall, I enjoy stopping to snack on a few. The trees right next to the lake always have the plumpest, juiciest fruit. There's such a surplus that I've wanted to make recipes with them for a while. I've made this recipe a few times now in half batches. The first time my jam turned tannic and puckery to the taste, fluffy in texture. The other times I made it, the results were wonderful! To deseed and remove the skins, I push the persimmons through a fine strainer. Instead of boiling for thirty minutes, I heat on medium low, stirring constantly. Right before the mixture starts boiling, just as the bottom begins to stick and thicken quickly (can't take more than ten minutes, though I didn't time it), I remove the jam from the heat and divide it among my canning jars. I think this yields wonderful results. Freezer jams don't even need to boil to stay fresh. The freezer does this for you. I'd take this jam undercooked over overcooked any day.
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