Jams and Jellies. Jellies and Jams. There is really no better way to enjoy either than to make your own. A perfect way to preserve your favorite fruits of the season for future enjoyment.
When we moved into this new house last fall, we discovered there was a beautiful Japanese Persimmon tree smack dab in the middle of the front yard. It was full of beautiful ripe persimmons. None of us had ever eaten a persimmon like this before, as we were used to growing up with Native Texas persimmons that are much different in shape, color, and taste. Much to our delight, these gorgeous orangey red fruits were so sweet and soft in texture. The only thing that I could relate them to is the taste of a mango. I promised myself that the next season, I would do something wonderful with this new fruit. I would can some jam!
If you have not ever canned anything, it really is more easy than you realize. And when you are ready and actually try it, you will want to do it more often after you discover how simple it actually is. Now, it does take time and effort because it is a process that you absolutely cannot rush. But so very worth it!
When you get ready to buy the supplies that you will need, I recommend the full set up. I have the Ball 1884 canning pot and the accessories. This has done just fine for my individual needs regarding canning. It would also benefit to watch a little canning 101 video or read the “Blue Book” that comes with the canning pot. Check out the link below to the Ball/Kerr website for more detailed canning instruction and supplies.
The next step in beginning the process of canning is washing and sterilizing the jars and lids that you will be using. This is SUPER IMPORTANTE! And this step never changes no matter what you will be canning.
Ball’s website also suggests these three simple steps to canning:
- Pick the recipe
- Prep your jars/lids
List of ingredients:
- 3 pounds ripe persimmons
- 6 cups sugar
- 2 lemons, juiced
- 1 (6 ounce) bottle of liquid pectin or 2 (3 ounce) envelopes
- Wash, cut in half, scoop out ripened flesh of the persimmons.
- Place all of the persimmon pulp into a large stock pot with sugar and lemon juice.
- Blend with hand blender. Makes a beautiful smooth texture.
- Bring slowly up to a boil, just until sugar dissolved making sure to stir constantly. (mixture will stick to the bottom of the pan if not careful).
- Bring to a rolling boil for about one minute. Remove from heat. Add the fruit pectin of your choice and blend well.
- Ladle into sterilized 8 ounce jelly jars. (I used 13 jars)
- Wipe the edges and threads of the jars with a clean cloth.
- Place the lids and rings on tightly.
- Process in the canner for another 15 minutes with the water at a lightly rolling boil.
- Remove carefully with canning tongs and allow to cool completely on a clean cloth until lids pop inward to seal.
Make cute little labels for the jars then you can either put these up in the pantry for later use or share with friends and family, which is half the fun!