Freezer Persimmon Jam Recipe - Allrecipes.com
Freezer Persimmon Jam Recipe
  • READY IN 40 mins

Freezer Persimmon Jam

Recipe by  

"Imagine spreading this tasty jam on a fresh, hot biscuit! Pureed persimmons are boiled with sugar, lemon juice, orange zest and nutmeg, then sealed in sterilized jars and stored in the freezer."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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Directions

  1. In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened.
  2. Pour into sterilized jars and seal. Store in the freezer.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

I only had a little over 2 c. of persimmon pulp, so I halved the other ingredients accordingly and this was excellent! As good as pumpkin butter which we love. GardeningJan

 
Most Helpful Critical Review
Dec 30, 2004

Fuzzy was a good way to describe this jam. I did let the persimmons ripen, and it is still fuzzy.The cream cheese did not help. Any ideas on how to save six jars of jam?

 

13 Ratings

Dec 04, 2003

a nice alternative

 
Oct 02, 2003

This was quite good. I have enjoyed it along with cream cheese on whole wheat bread. (The cream cheese cuts some of the "fuzzy" flavor if you didn't have the patience to let your persimmons ripen completely :)

 
Oct 04, 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.

 
Dec 10, 2011

I just finished putting up my batch, I snitched some and it was delicious! I had 6 cups of puree, left the sugar at 3 cups (a little shy actually), didn't have enough lemon juice from my lemon so used a lime and an orange to finish out the 1/4 cup juice. My persimmons were almost all good and ripe, but a few were very firm.

 
Dec 26, 2011

Tasted great, I tast tested the persimmons first to make sure they were not fuzzy. It came out great and buttery sweet. I wonder if some people are leaving the skin on when they purée them, and that is why they say it tastes fuzzy

 
Jan 29, 2012

I have a persimmon tree, so I am well aware of how horrible (tannic) they can taste when not fully ripe, so I used extremely ripe persimmons, and made sure to remove the skins. Still, the end result tasted A) TOO sweet B) slightly fuzzy. I am wondering if it had to do with the type of persimmon I used - the type that needs to be extremely soft in order to eat, which are also extremely sweet naturally... maybe that's why this recipe didn't work out for me?

 

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Nutrition

  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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