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Freezer Persimmon Jam
(yields 4 cups)
1 1/2 pounds soft
Fuyu-type persimmons; 3 cups sugar
or pull off stems from persimmons; discard stems.
If Fuyu-type persimmons are firm enough, peel
with a knife. For soft fruit, cut in half and
scoop out pulp. Discard any seeds and skin.
1 1/2 pounds soft-ripe 1 pouch (3 oz.) Hachiya-type persimmons
1/4 cup lemon juice
2. If using Fuyu-type persimmons, mash pulp, or
coarsely chop using a knife or food processor (do
not purée); you should have 1 1/2 cups fruit. If
using Hachiya-type persimmons, cut pulp into
about 1/2-inch chunks; you should have 2 cups
3. In a bowl, mix fruit and sugar; let stand for
10 minutes, stirring occasionally. Meanwhile, mix
pectin and lemon juice; add to fruit and stir
gently for 3 minutes (mixing vigorously traps air
bubbles, making the jam cloudy). Fill 1/2-pint
jars or freezer containers to 1/2 inch of rim.
Cover, and let stand 12 to 16 hours at room
temperature. You can store unopened jam in
covered jars in the refrigerator up to 6 months,
up to 1 month if opened. Freeze to store longer;
cover and chill thawed jam.
pounds crisp-ripe to soft-ripe Fuyu-type
2 pounds soft-ripe Hachiya-type
2 tablespoons minced fresh ginger or 1
1/2 teaspoons ground ginger
1 tablespoon mustard seed
31/2 cups water
3/4 teaspoon chili powder
1/2 pound (2 cups) dried apricots
1 1/2 cups white wine vinegar
1 1/2 cups raisins
1 1/4 cups firmly packed brown sugar
prepare Fuyu-type persimmons, cut off stems and
peel with a sharp knife or vegetable peeler. chop
fruit, discarding any seeds; you need 4 1/2 cups
fruit. To prepare Hachiya-type persimmons, pull
off stems, then cut fruit in half and scoop pulp
from skin with a spoon; you need 2 2/3 cups
fruit. Set fruit aside.
4. Serve chutney warm, or store in covered jars
in the refrigerator up to 1 month; or freeze in
2. If using Fuyu-type persimmons, in a 5- to
6-quart pan combine fruit with water, apricots,
raisins, ginger, mustard seed, and chili powder.
Bring to a boil, reduce heat to a simmer, then
cover and cook 10 minutes. Add vinegar and sugar.
Simmer, uncovered, stirring occasionally then
more frequently as mixture thickness, until most
of the liquid evaporates and chutney is reduced
to 7 cups, about 45 minutes; remove from heat.
3. If using Hachiya-type persimmons, in a 5- to
6- quart pan bring water, apricots, raisins,
ginger, mustard, and chili to boiling, reduce
heat to simmer, cover, and cook 10- minutes. Add
vinegar and sugar. Simmer, uncovered, stirring
occasionally until reduced to 41/2 cups, about 55
minutes. Stir in Hachiya-type fruit and remove at
once from heat.
Source: Sunset Annual Recipe
See Also: Another
Select orange-colored, soft-ripe persimmons.
Sort, wash, peel and cut into sections. Press
fruit through a sieve to make a purée. For a
better product, to each quart of purée add 1/8
teaspoon (375 mg) ascorbic acid. Purée made from
made from native varietiesneeds no sugar. Purée
made from cultivated varieties may be packed with
or without sugar.
Pack unsweetened puree into containers. Leave
head space. Seal and freeze. Or, mix 1 cup sugar
with each quart (2 pounds) of purée and pack
into containers. Leave head space. Seal and
Use firm fruit of long, soft varieties or fully
of round drier varieties. Peel and slice using
stainless steel knife. Drying time takes 12 to 15
For Fuyu variety, select firm fruit; for Hachiya
variety, let fruit ripen until soft. Peel and cut
into 1/4 inch slices. Dry in dehydrator/oven from
14 to 18 hours until fruit is light to medium
brown; tender but not sticky. Or you may syrup
Blanching fruit in syrup helps it retain color
fairly well during drying and storage. The
resulting product is similar to candied fruit.
Fruits that can be syrup blanched include:
applies, apricots, figs, nectarines, peaches,
pears, plums and prunes. Combine 1 cup sugar, 1
cup light corn syrup and 2 cups water in a pot.
Bring to a boil. Add 1 pound of prepared fruit
and simmer 10 minutes. Remove from heat and let
fruit stand in hot syrup for 30 minutes. Lift
fruit out of syrup, rinse lightly in cold water,
drain on paper towels and place on
Source: So Easy to Preserve
Freezing & Drying, Ortho Books.
For Food Preservation and Food Safety information contact
the University of California Cooperative Extension's Common
Ground Garden Program, 2 Coral Circle, Monterey Park, CA 91755,