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Persimmons are vibrant and delicious fruits that are widely available during the fall season. If you have a surplus of s, making homemade persimmon jam is a great way to preserve their flavors and enjoy them all year round. This article will guide you through the simple steps of making this sweet and tangy jam in the comfort of your own kitchen.
Ingredients:
– 2 pounds of ripe
– 2 cups of granulated sugar
– 3 tablespoons of lemon juice
– 1 teaspoon of lemon zest
– 1 teaspoon of vanilla extract
– A pinch of salt
– Canning jars with lids
Step 1: Prepare the Persimmons
Start by washing the persimmons thoroughly under cold water. Peel the skin off and remove any or stems. Then, chop the persimmons into small pieces.
Step 2: Cook the Persimmons
Place the chopped persimmons in a large, heavy-bottomed saucepan or stockpot. Add the sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Stir the mixture well to combine all the ingredients.
Step 3: Cook the Jam
Set the saucepan or stockpot over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and simmer for about 30-40 minutes, or until the persimmons are soft and the mixture thickens. Stir occasionally to prevent sticking or burning.
Step 4: Test the Jam’s Consistency
To check if the jam has reached the desired consistency, place a small plate in the freezer for a few minutes. Spoon a small amount of the hot jam onto the chilled plate and let it cool for a moment. If the jam wrinkles when you push it with your finger, it has reached the proper consistency. If not, continue simmering for a few more minutes, then repeat the test.
Step 5: Sterilize the Canning Jars
While the jam is cooking, sterilize the canning jars and lids by boiling them in a large pot of water for 10 minutes. Remove the jars using tongs and let them air-dry on a clean kitchen towel.
Step 6: Fill the Jars
Carefully ladle the hot persimmon jam into the sterilized jars, leaving a small amount of headspace at the top. Use a clean cloth or paper towel to wipe any spills or drips off the jar rims. Ensure the lids are tightly secured.
Step 7: Process the Jars
To ensure proper preservation, process the filled jars in a water bath canner. Place the jars back into a large pot of boiling water, making sure they are completely submerged. Process for around 10-15 minutes to create a seal.
Step 8: Cool and Store
After processing, carefully remove the jars from the water bath canner and place them on a towel to cool. As the jars cool, you should hear a popping sound, indicating that a vacuum seal has been created. Once completely cool, check the lids for a proper seal by pressing down; they should not pop back up. Store the sealed jars in a cool, dark place for up to a year.
Homemade persimmon jam is perfect for spreading on toast, adding to oatmeal or yogurt, or even using as a glaze for meats or roasted vegetables. Its sweet and tangy flavors are sure to delight your taste buds and add a touch of homemade goodness to your meals. So, grab a few ripe persimmons and get started on this delightful jam-making adventure!
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