Freezer Jam
Making your own homemade jam is one way to preserve more exotic fruits like persimmons.
INGREDIENTS | YIELDS 4 cups; serving size 2 tablespoons
- 10 ripe persimmons
- ¼ cup lemon juice
- 1 (1.75-ounce) package powdered pectin
- 6 cups sugar
- ⅛ teaspoon salt
Cut off stem ends from persimmons, then force through a food mill or sieve. Measure 4 cups pulp and place in a deep saucepan. Add lemon juice and pectin and mix well with wire whisk.
Set pan over high heat and bring to a boil, stirring constantly. Add sugar and salt and mix well. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from the heat and stir, skimming off foam from the surface, for 5 minutes.
Spoon into sterilized 1-cup freezer containers and seal with sterilized lids.
Let cool and freeze for up to 6 months. If the seal did not take, store in refrigerator for up to 1 month.
Calories: 98.93
Fat: 0.01 grams
Saturated Fat: 0.0 grams
Cholesterol: 0.0 mg
Sodium: 5.03 mg
Freezer Jam
Freezer jam usually uses a bit less sugar than regular jam. It's easier to make because you don't have to process the jam in a boiling water bath, but make sure that you do freeze the jam. If the lids do not compress to indicate a good seal, store in the refrigerator and use promptly.
