Ingredientes para Persimmon Jam
- 4 pounds ripe persimmons
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 1 package (1.75 ounces) liquid pectin
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Como fazer Persimmon Jam
- Wash, peel, and remove the seeds from 4 pounds ripe persimmons.
- Place the persimmon pulp (approximately 3 cups) in a large preserving kettle or heavy-bottomed pot. Add 3 cups granulated sugar and 2 tablespoons lemon juice. Stir well to combine.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Continue to stir until the sugar dissolves completely.
- Once boiling, increase the heat to high and boil hard for exactly 1 minute, stirring constantly.
- Remove the pot from the heat immediately and stir in 1 package (1.75 ounces) liquid pectin. Stir vigorously for 1 minute.
- Skim off any foam that rises to the surface using a metal spoon.
- Carefully ladle the hot jam into 8 sterilized half-pint jars, leaving ¼ inch headspace. Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for precise instructions).
- Allow the jars to cool completely. You should hear a satisfying “pop” sound as the jars seal. Check the seals to ensure they are airtight before storing.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
699g
Fat
0g
Carbs
77g