Have you ever wondered how Persimmon Jam tastes so much better than other types of jam available in the market? There is something about Persimmon Jam that makes it stand out. A fact which however cannot be ignored is that Persimmon Jam costs a lot more when compared to other similar products.
Bushel persimmons - ½
Sugar - 8 Cups
Packages fruit pectin - 4
Frozen orange juice (thawed to room temperature) - 12 oz.
Before doing anything else, you will be required to prepare your fruit.
Wash the fruit with warm water and remove the calyx; a brown and soft leaf that can be found on top of persimmon.
Consider using a knife to cut the calyx leaves in a circular motion.
Calyx can be discarded after it is removed from the fruit.
Cut or chop the fruit into small pieces.
Next, add the finely chopped persimmon into a large sized cooker.
Mix pectin and about 2 cups of water into the container so the fruit is barely covered with water.
Add the frozen juice (about 12 ounces) into the container and mix thoroughly.
Remove the cooker from the stove when the mixture comes to boil.
Pass all fruits through a strainer or a food mill to extract fruit juice in another large sized bowl.
As you are making a jam, do not throw away the fruit solids.
Add four cups of sugar and four cups of juice in a stoke pot and bring the mixture to boil.
Ensure to boil the ingredients for at least 20 minutes or wait until the jelly starts to drip off the spoon in sheets rather than drops.
Prepare seals, lids and jars.
Now ladle the jam into the jar using a wide mouthed funnel.
Make sure you leave about an inch of head space inside the jar(s).