Comments on: ’07 Holiday Gifts: Fancy Jam

By: Derek Morris

Derek Morris — Mon, 19 Mar 2012 13:42:02 +0000

American persimmons make an outstanding jam on thier own. I use a cone shaped colander and use a wooden pestle to seperate the skin and seeds from the pulp. This is not that hard to do. Measure the pulp and add the same amount of sugar then simmer (do not boil) this mixture for twenty minutes stirring frequently to keep from sticking. Place in container and keep in the fridge for up to 3 months or it could be proccessed for canning or freezing.

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Tue, 03 Nov 2009 12:12:25 +0000

Thanks for the recipe: as our native persimmons will be ripening soon, I am gathering ideas on what to do.

A ripe American persimmon is indeed a fruit of the gods (the meaning of its botanical name). But even slightly underripe, it’s unbelievably tannic!

I use a food meal to remove the seeds. Slightly cook the persimmon that process through the food mill: the pulp and skin gets pureed and goes through, the seeds don’t. While still relatively intensive, it’s a lot less messy than by hand.

By: Linda

Linda — Sun, 06 Sep 2009 03:16:32 +0000

So to follow up on the topic of converting from American to Japanese, do you know how much (volume) or how many Japanese persimmons I’d need for this recipe? I’ve never done anything with them before, but at work here in Fresno, CA, several people bring them in to share when their trees are fruiting. My hobby has been to turn peoples’ fruit into jams and cobblers, and this one should be a fun surprise for them. Thanks for any help/guesses you can provide!

By: Old to You, New to Me « Straight from the Farm

Old to You, New to Me « Straight from the Farm — Mon, 31 Mar 2008 17:18:45 +0000

[...] still got a few jars of Sparkling Holiday Jam hanging out in my cupboards so I thought that would be a great flavor to use in my very first bread [...]

By: Jennie

Jennie — Wed, 13 Feb 2008 15:44:53 +0000

Glad to be of help, Maven! I’d love to hear about some of your successful conversions as I want to do more with them in the future…

By: maven

maven — Wed, 13 Feb 2008 15:39:32 +0000

Nice to see American ‘simmons in a recipe for a change! I’m always trying to convert the Japanese persimmon recipes for the tiny native persimmons that grow with such abandon around our farm. It’s a hit or miss proposition. I wish more of these recipes would list “X cups of pulp” rather than “4 or 5 X type persimmons”.

By: Jennie

Jennie — Sun, 23 Dec 2007 04:39:12 +0000

Jane – Wow, talk about “interesting”…that last picture is a keeper! Yes, these are definitely a less common variety of persimmons. Apparently the kinds most folks are getting originated in Japan. The variety I used here are native to America. Like I said, not sure I’d use them again due to the seeds but they were pretty fun nonetheless. Thanks for sharing photos of yours!!

By: Jane

Jane — Sat, 22 Dec 2007 03:20:50 +0000

Hmm, interesting persimmons! I’ve never seen that variety before. I LOVE persimmons and didn’t even realize what those were. Odd, as the seeds look huge. I’ve never seen seeds in the varieties I get.

Anyway, I took a couple photos of what they sell here in socal for one of my friends, who has never seen them before:
http://www.flickr.com/photos/chix0r/2055845932/
http://www.flickr.com/photos/chix0r/2055839106/
(also, just for fun: http://www.flickr.com/photos/chix0r/2056533852/ a misshapen one home-grown by one of my friends)

By: Jennie

Jennie — Sat, 22 Dec 2007 01:27:59 +0000

Christine – Deal!

By: Christine

Christine — Sat, 22 Dec 2007 01:19:21 +0000

Ooh, do I want a jar of this jam…I’ll trade you an apple jelly for a persimmon jam!