Looking for How to Make Persimmon Jelly - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs in 2021? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: 6 - 7 small (8 ounce) jars
This example shows you how to make jelly from persimmons ! The yield from this recipe is about 6 eight-ounce jars (which is the same as 3 pints).
It's fun to go pick your own and you can obviously get better quality ones! (Damsons are shown in the photo at left)
I prefer to grow my own; which is really easy - but that does take some space and time. As mentioned in the Ingredients section; you may use frozen Persimmons (those without syrup or added sugar); which is especially useful if you want to make some jam in December to give away at Christmas!
They need to be soft and ripe, to lose their astringency. Persimmons will ripe in a sunny window or kitchen counter.
Jellies and jams can ONLY be made in rather small batches - about 6 cups at a time - like the directions on the pectin say, DO NOT increase the recipes or the jam won't "set" (jell, thicken). It takes about 8 lbs of raw, unprepared persimmons to make about 5 or 6 cups of mushed (slightly crushed) ,peeled prepared persimmons.
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out.
Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam.
Lids: put the very hot (but not quite boiling; around 180 F, steaming water is fine)
water for at least several minutes; to soften up the gummed surface and clean the lids. I just leave them in there, with the heat on very low, until I need them!
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I'm sure you can figure out how to wash the persimmons in a colander of plain cold water.
Then you need to pick out and remove any bits of stems, leaves and soft or mushy fruit. Cut out any bruised spots, Cut off the blossom end (bottom)
Then just drain off the water!
Then mush them up a bit:
Add the 2 cups of water. The purpose of heating the persimmons in this step is to soften them so you can run the mix through a sieve. A Foley food mill is ideal - it will easily separate the skins and any tough bits and yield a uniform mixture. It should take about 5 to 10 minutes to get it to a simmering boil (the kind that cannot be stirred away).
The easiest method is to use a Foley food mill, but you can any type of sieve you have. Some people even use a blender or food processor to just chop everything (be sure the pits were removed first). I do think the Foley food mill (which can also be used to make applesauce , apple butter and seedless jams) yields the best results.
Now, to keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural). Then stir the persimmons.
Depending upon which type of jelly you're making (sugar, no-sugar, honey, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concentration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice) you will need to use a different amount of sugar and type of pectin. I think the low sugar version is best for both flavor and health.
Type of jam you
Type of pectin to buy
|regular||no-sugar or regular||7 cups of sugar|
|low sugar||no-sugar||4.5 cups of sugar or 4 cups of honey|
|lower sugar||no-sugar||2 cups sugar and 2 cups Splenda (or about 1/3 that if you use Stevia, which is my preference)|
|no sugar||no-sugar||4 cups Splenda (or about 1/3 that if you use Stevia, which is my preference)|
|natural||no-sugar||3 cups fruit juice (grape, persimmon, apple or mixed)|
Keep this separate from the rest of the sugar. If you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from clumping.
Notes about pectin: I usually add about 25% - 30% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.
For more about the types of pectin sold, see this page!
Is your jam too runny? Pectin enables you to turn out perfectly set jam every time. Made from natural apples, there are also natural no-sugar
pectin's that allow you to reduce the sugar you add by half or even eliminate sugar!
Get them all here at the best prices on the internet!
Stir the pectin into the Persimmons and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away).
When the persimmon-pectin mix has reached a full boil, add the rest of the sugar (about 4 cups of sugar per 6 cup batch of Persimmons) or other sweetener, and then bring it back to a boil and boil hard for 1 minute.
I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/s to 1/2 of another package) and bring it to a boil again for 1 minute.
Fill them to within 1/4-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner
This is where the jar tongs and lid lifter come in really handy!
Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes. I say "in general" because you have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sanitize the jars and lids right before using them. The directions inside every box of pectin will tell you exactly. The directions on the pectin tend to be pretty conservative. Clemson University says you only need to process them for 5 minutes. I usually hedge my bets and start pulling them out after 7 minutes, and the last jars were probably in for 10. I rarely have a jar spoil, so it must work.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don't spoil!
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!
From left to right:
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Summary - Cost of Making Homemade Persimmon Jelly - makes 8 jars, 8 oz each**
|Item||Quantity||Cost in 2021||Source||Subtotal|
|Persimmons||8 lbs||$1.50/lb||Pick your own||$12.00|
|Canning jars (8 oz size), includes lids and rings||6 jars||$/dozen 8 oz jars||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$4.50|
|Sugar||4 - 5 cups||$2.00||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$2.00|
|Pectin (low sugar, dry)||1 and a quarter boxes||$2.50 per box||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$3.33|
or about $2.73 per 8 oz jar
|* - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars, and that reduces the cost! Just buy new lids (the rings are reusable, but the flat lids are not)!|
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